Development of effective detection method for Coxiella burnetii in mayonnaise by real-time PCR and investigation of C. burnetii contamination in commercial mayonnaise in Tokyo

Journal of the Food Hygienic Society of Japan

Volumn 47, Issue 1, 2006, Pages 1-8

  Sadamasu, Kenji ^a   Tabei, Yukiko ^a   Shinkai, Takayuki ^a   Hasegawa, Michiya ^a   Kaneko, Seiji ^a   Hirai, Akihiko ^a   Nakama, Akiko ^a   Ishizaki, Naoto ^a   Odagiri, Megumi ^a   Kamata, Shin Ichi ^b   Yano, Kazuyoshi ^a   Kai, Akemi ^a   Morozumi, Satoshi ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

^b NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Coxiella burnetii; Mayonnaise; PCR real time PCR; Q fever

Indexed keywords

PHOSPHATE BUFFERED SALINE; SODIUM CHLORIDE;

ARTICLE; BACTERIUM DETECTION; COXIELLA BURNETII; DNA DETERMINATION; DNA ISOLATION; FOOD CONTAMINATION; GENE TARGETING; JAPAN; REAL TIME POLYMERASE CHAIN REACTION; SENSITIVITY ANALYSIS;

COXIELLA BURNETII; DNA, BACTERIAL; EGGS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; TOKYO;

BACTERIA (MICROORGANISMS); COXIELLA BURNETII;

EID: 33646029679     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.47.1     Document Type: Article

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