Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157: H7 and application in a traditional raw milk pasta filata cheese

International Journal of Food Microbiology

Volumn 159, Issue 1, 2012, Pages 1-8

  Fusco, Vincenzina ^a   Riccardi, Maria ^b,c   Quero, Grazia Marina ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b CNR Consiglio Nazionale delle Ricerche   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Escherichia coli O157:H7; Food safety; MPN PCR; Raw milk pasta filata cheese; Thin agar layer method; Viable stressed cells quantitative detection

Indexed keywords

AGAR;

AGAR MEDIUM; ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BACTERIUM CULTURE; BROTH DILUTION; CHEESE; CONTROLLED STUDY; DNA EXTRACTION; ESCHERICHIA COLI; GENE AMPLIFICATION; LIQUID; MILK; NONHUMAN; PASTA; PASTEURIZATION; PLATING MEDIUM; POLYMERASE CHAIN REACTION; SOLID; TEMPERATURE STRESS; THIN AGAR LAYER;

AGAR; ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; MILK; OINTMENTS; PASTEURIZATION; POLYMERASE CHAIN REACTION; PROBABILITY;

ESCHERICHIA COLI;

EID: 84866013138     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.013     Document Type: Article

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