A quantitative PCR assay for the detection and quantification of Shiga toxin-producing Escherichia coli (STEC) in minced beef and dairy products

International Journal of Food Microbiology

Volumn 151, Issue 1, 2011, Pages 44-51

  Derzelle, S ^a   Grine, A ^a   Madic, J ^a,b   de Garam, C Peytavin ^a   Vingadassalon, N ^a,b   Dilasser, F ^a   Jamet, E ^b   Auvray, F ^a  

^a French Agency for Food   (France)

^b ACTILAIT   (France)

Author keywords

Escherichia coli; Food analysis; QPCR; Shiga toxin; STEC; Stx

Indexed keywords

ARTICLE; BACTERIAL GENE; BACTERIUM DETECTION; BEEF; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; DAIRY PRODUCT; DNA EXTRACTION; ENRICHMENT CULTURE; FOOD ANALYSIS; GENETIC VARIABILITY; INOCULATION; MOLECULAR DYNAMICS; NONHUMAN; PLASMID; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; QUANTITATIVE POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; STX GENE;

ANIMALS; CATTLE; CHEESE; DNA, BACTERIAL; FOOD CONTAMINATION; GENOTYPE; LIMIT OF DETECTION; MEAT; MILK; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; SHIGA-TOXIGENIC ESCHERICHIA COLI;

ESCHERICHIA COLI;

EID: 80053456524     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.039     Document Type: Article

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