Validation of an improved method for detection of Campylobacter jejuni in foods

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Odongo, R ^a   Reilly, S S ^b   Gilliland, S E ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b FoodProTech   (United States)

Author keywords

Beef; Campylobacter jejuni; Chicken; Detection

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BLOOD; CAMPYLOBACTER JEJUNI; CATTLE; CHICKEN; CULTURE MEDIUM; FOOD ANALYSIS; FOOD AND DRUG ADMINISTRATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HORSE; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SKIN; TEMPERATURE; TIME; UNITED STATES; VALIDATION STUDY;

ANIMALS; BACTERIOLOGICAL TECHNIQUES; CAMPYLOBACTER JEJUNI; CATTLE; CHICKENS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD ANALYSIS; FOOD MICROBIOLOGY; HORSES; MEAT; SKIN; TEMPERATURE; TIME FACTORS; UNITED STATES; UNITED STATES FOOD AND DRUG ADMINISTRATION;

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

EID: 65849197718     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01153.x     Document Type: Article

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