Detection of Escherichia coli O157:H7 and Salmonella typhimurium using filtration followed by Fourier-transform infrared spectroscopy

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1777-1784

  Burgula, Y ^a   Khali, D ^a   Kim, S ^a   Krishnan, S S ^b   Cousin, M A ^a   Gore, J P ^a   Reuhs, B L ^a   Mauer, L J ^a  

^a PURDUE UNIVERSITY   (United States)

^b Indiana University Purdue University Indianapolis   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FILTRATION; FOOD CONTAMINATION; FOOD CONTROL; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; METHODOLOGY; SALMONELLA TYPHIMURIUM; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FILTRATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; SALMONELLA TYPHIMURIUM; SENSITIVITY AND SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; TIME FACTORS;

EID: 33748352119     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1777     Document Type: Article

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