Real-time PCR method combined with immunomagnetic separation for detecting healthy and heat-injured Salmonella Typhimurium on raw duck wings

International Journal of Food Microbiology

Volumn 186, Issue , 2014, Pages 6-13

  Zheng, Qianwang ^a   Mikš Krajnik, Marta ^a,b   Yang, Yishan ^a   Xu, Wang ^a   Yuk, Hyun Gyun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Heat injury; Immunomagnetic separation; Raw duck wings; Real time PCR; Salmonella Typhimurium

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIUM DETECTION; CITROBACTER FREUNDII; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CRONOBACTER MUYTJENSII; CRONOBACTER SAKAZAKII; DIAGNOSTIC ACCURACY; DNA TEMPLATE; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; ESCHERICHIA COLI O157; HEAT INJURY; IMMUNOMAGNETIC SEPARATION; INCUBATION TIME; KLEBSIELLA PNEUMONIAE; LIMIT OF DETECTION; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; MAGNETIC SEPARATION; NONHUMAN; PROBABILITY; RAW MEAT; REAL TIME POLYMERASE CHAIN REACTION; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SENSITIVITY AND SPECIFICITY; SHIGELLA BOYDII; SHIGELLA FLEXNERI; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; VALIDATION STUDY; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

HEAT INJURY; IMMUNOMAGNETIC SEPARATION; RAW DUCK WINGS; REAL-TIME PCR; SALMONELLA TYPHIMURIUM;

ANIMALS; DNA, BACTERIAL; DUCKS; HOT TEMPERATURE; IMMUNOMAGNETIC SEPARATION; MEAT; REAL-TIME POLYMERASE CHAIN REACTION; SALMONELLA TYPHIMURIUM; SENSITIVITY AND SPECIFICITY; WING;

EID: 84903443792     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.005     Document Type: Article

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