Quantification of total viable bacteria on fish fillets by using ethidium bromide monoazide real-time polymerase chain reaction

International Journal of Food Microbiology

Volumn 118, Issue 3, 2007, Pages 312-317

  Lee, Jung Lim ^a   Levin, Robert E ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

EMA; Ethidium bromide monoazide; Fish fillet; Quantification; Real time PCR; Viable and dead bacteria

Indexed keywords

AZIDE; BACTERIAL DNA; DNA 16S; ETHIDIUM BROMIDE; ETHIDIUM BROMIDE MONOAZIDE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL GENOME; CELL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; DNA SEQUENCE; FISH; FOOD CONTAMINATION; GENE AMPLIFICATION; GENETIC CONSERVATION; NONHUMAN; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION;

ANIMALS; AZIDES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DNA PRIMERS; DNA, BACTERIAL; DNA, RIBOSOMAL; ETHIDIUM; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GADUS MORHUA; GENE AMPLIFICATION; HUMANS; MICROBIAL VIABILITY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEAFOOD; SENSITIVITY AND SPECIFICITY;

BACTERIA (MICROORGANISMS);

EID: 34548558850     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.07.048     Document Type: Article

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