Classification and structural analysis of live and dead Salmonella cells using fourier transform infrared spectroscopy and principal component analysis

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 4, 2012, Pages 991-1004

  Sundaram, Jaya ^a   Park, Bosoon ^a   Hinton, Arthur ^a   Yoon, Seung Chul ^a   Windham, William R ^a   Lawrence, Kurt C ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

food safety; foodborne pathogen; FT IR spectroscopy; Mahalanobis distance; principal component analysis; Salmonella Enteritidis; Salmonella Typhimurium; SIMCA classification

Indexed keywords

FOODBORNE PATHOGEN; FTIR SPECTROSCOPY; MAHALANOBIS DISTANCES; PRINCIPAL COMPONENTS; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM;

AMIDES; CELLS; FOOD SAFETY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUCLEIC ACIDS; SALMONELLA; SPECTRUM ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

ARTICLE; CHEMISTRY; CLASSIFICATION; CYTOLOGY; FOOD CONTROL; FOOD POISONING; INFRARED SPECTROSCOPY; METHODOLOGY; MICROBIOLOGY; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SEROTYPING;

FOOD MICROBIOLOGY; FOODBORNE DISEASES; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SEROTYPING; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM;

EID: 84856534403     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204081g     Document Type: Article

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