Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats

Food Microbiology

Volumn 43, Issue , 2014, Pages 1-4

  Lin, Dachuan ^a   Yan, Meiying ^b   Lin, Song ^c   Chen, Sheng ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^c SHANDONG PEANUT RESEARCH INSTITUTE   (China)

Author keywords

Chicken; Clinical significance; Isolation; Pork; Salmonella; XLT4 agar

Indexed keywords

BACTERIAL PROTEIN; HYDROGEN SULFIDE; VIRULENCE FACTOR;

ANALYSIS; ANIMAL; CHICKEN; CLASSIFICATION; FOOD CONTAMINATION; GENETICS; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; PIG; PLASMID; SALMONELLA;

ANIMALS; BACTERIAL PROTEINS; CHICKENS; FOOD CONTAMINATION; HYDROGEN SULFIDE; MEAT; PLASMIDS; SALMONELLA; SWINE; VIRULENCE FACTORS;

EID: 84900301930     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.04.010     Document Type: Article

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