Comparison of enrichment broths for the recovery of healthy and heat-Injured salmonella typhimurium on raw duck wings

Journal of Food Protection

Volumn 76, Issue 11, 2013, Pages 1963-1968

  Zheng, Qianwang ^a   Bustandi, Caroline ^a   Yang, Yishan ^a   Schneider, Keith R ^b   Yuk, Hyun Gyun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; CULTURE MEDIUM; DUCK; FOOD CONTAMINATION; FOOD CONTROL; FORELIMB; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; KINETICS; METHODOLOGY; MICROBIOLOGY; SALMONELLA TYPHIMURIUM;

ANIMALS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; DUCKS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; KINETICS; SALMONELLA TYPHIMURIUM; WING;

EID: 84888402324     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-041     Document Type: Article

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