Comparison of different sample preparation procedures for the detection and isolation of Escherichia coli O157: H7 and Non-O157 STECs from leafy greens and cilantro

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 423-426

  Kase, Julie A ^a   Maounounen Laasri, Anna ^b   Son, Insook ^a   Deer, Deanne M ^a   Borenstein, Stacey ^b   Prezioso, Samantha ^b   Hammack, Thomas S ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b OAK RIDGE INSTITUTE FOR SCIENCE AND EDUCATION   (United States)

Author keywords

Methodology; Raw produce; STEC

Indexed keywords

ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; CORIANDRUM; ESCHERICHIA COLI O157; FOOD CONTAMINATION; GENETICS; ISOLATION AND PURIFICATION; LETTUCE; METHODOLOGY; MICROBIOLOGY; PLANT LEAF; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; SPINACH;

CHEMISTRY TECHNIQUES, ANALYTICAL; CORIANDRUM; ESCHERICHIA COLI O157; FOOD CONTAMINATION; LETTUCE; PLANT LEAVES; SHIGA-TOXIGENIC ESCHERICHIA COLI; SPINACIA OLERACEA;

BACTERIA (MICROORGANISMS); CORIANDRUM SATIVUM; ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 84866304124     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.08.006     Document Type: Article

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