The international standard ISO/TS 21872-1 to study the occurence of total and pathogenic Vibrio parahaemolyticus and Vibrio cholerae in seafood: ITS improvement by use of a chromogenic medium and PCR

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 189-194

  Rosec, Jean Philippe ^a   Causse, Véronique ^a   Cruz, Barbara ^a   Rauzier, Jean ^b   Carnat, Laurence ^a  

^a Laboratoire de Montpellier   (France)

^b INSTITUT PASTEUR   (France)

Author keywords

Bivalve molluscs; ISO TS 21872 1; PCR; Trh gene; Vibrio cholerae; Vibrio parahaemolyticus

Indexed keywords

CHROMOGENIC SUBSTRATE; HEMOLYSIN;

ARTICLE; BACTERIAL GENE; BACTERIUM COLONY; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BIVALVE; CONTROLLED STUDY; CRUSTACEA; GENE SEQUENCE; INOCULATION; MOLLUSC; NONHUMAN; POLYMERASE CHAIN REACTION; RELIABILITY; SEA FOOD; STANDARD; TDH GENE; TOXR GENE; TRH GENE; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS;

AGAR; ANIMALS; BIVALVIA; FOOD CONTAMINATION; FOOD SAFETY; HEMOLYSIN PROTEINS; OSTREIDAE; POLYMERASE CHAIN REACTION; REFERENCE VALUES; SEAFOOD; SHELLFISH; VIBRIO; VIBRIO CHOLERAE; VIBRIO INFECTIONS; VIBRIO PARAHAEMOLYTICUS;

BIVALVIA; CRUSTACEA; MOLLUSCA; OSTREIDAE; VIBRIO; VIBRIO ALGINOLYTICUS; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS;

EID: 84862874787     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.026     Document Type: Article

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