Study of Arcobacter spp. contamination in fresh lettuces detected by different cultural and molecular methods

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 311-314

  González, Ana ^a   Ferrús, Maria Antonia ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ARCOBACTER; ARCOBACTER BUTZLERI; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATE; CONTROLLED STUDY; GENETIC HETEROGENEITY; GENOTYPE; LETTUCE; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; RANDOM AMPLIFIED POLYMORPHIC DNA; REAL TIME POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SPAIN;

ARCOBACTER; DNA, BACTERIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LETTUCE; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPAIN;

ARCOBACTER; ARCOBACTER BUTZLERI; LACTUCA;

EID: 79951551730     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.018     Document Type: Article

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