Analysis of Campylobacter spp. contamination in broilers from the farm to the final meat cuts by using restriction fragment length polymorphism of the polymerase chain reaction products

International Journal of Food Microbiology

Volumn 110, Issue 3, 2006, Pages 240-245

  Takahashi, Ryouta ^a   Shahada, Francis ^a   Chuma, Takehisa ^a   Okamoto, Karoku ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Broiler contamination; C. coli; Campylobacter jejuni; PCR RFLP

Indexed keywords

FLAGELLIN;

ANIMAL TISSUE; ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CARCASS; CONTROLLED STUDY; DYNAMICS; ENVIRONMENT; GENETIC VARIABILITY; GENOTYPE; MEAT; MEAT INDUSTRY; MICROBIAL DIVERSITY; NONHUMAN; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

ANIMALS; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CHICKENS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; MEAT; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; POULTRY PRODUCTS; SPECIES SPECIFICITY;

CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI;

EID: 33746284834     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.043     Document Type: Article

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