Comparison between the Vitek immunodiagnostic assay system and PCR for the detection of pathogenic microorganisms in an experimental dry sausage during its curing process

Journal of Food Protection

Volumn 72, Issue 9, 2009, Pages 1977-1981

  Priego, R ^a   Medina, L M ^a   Jordano, R ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; COMPARATIVE STUDY; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; IMMUNOLOGICAL PROCEDURES; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; PRODUCT SAFETY; SALMONELLA TYPHIMURIUM; STANDARD; SWINE; TIME;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; IMMUNOLOGIC TESTS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; SALMONELLA TYPHIMURIUM; SWINE; TIME FACTORS;

EID: 70349425859     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.9.1977     Document Type: Article

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