Molecular analysis of Salmonella serotypes at different stages of commercial turkey processing

Poultry Science

Volumn 89, Issue 9, 2010, Pages 2030-2037

  Anderson, P N ^a   Hume, M E ^b   Byrd, J A ^b   Hernandez, C ^a   Stevens, S M ^a   Stringfellow, K ^a   Caldwell, D J ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b SOUTHERN PLAINS AGRICULTURAL RESEARCH CENTER   (United States)

Author keywords

Denatured gradient gel electrophoresis; Polyacrylamide gel electrophoresis; Processing; Salmonella; Serotype

Indexed keywords

AVES; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR DERBY; SALMONELLA TYPHIMURIUM;

ANIMAL; CLASSIFICATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PHYLOGENY; PROCEDURES; SALMONELLA; SEROTYPING; SLAUGHTERHOUSE; TURKEY (BIRD); TWO DIMENSIONAL GEL ELECTROPHORESIS; UNITED STATES;

ABATTOIRS; ANIMALS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD MICROBIOLOGY; MEAT; PHYLOGENY; SALMONELLA; SEROTYPING; TURKEYS; UNITED STATES;

EID: 77958088149     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00389     Document Type: Article

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