Demonstration of persistent contamination of a cooked egg product production facility with Salmonella enterica serovar Tennessee and characterization of the persistent strain

Journal of Applied Microbiology

Volumn 117, Issue 2, 2014, Pages 547-553

  Jakociune D ^a   Bisgaard, M ^a   Pedersen, K ^b   Olsen, J E ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Food safety; Genotyping; Salmonella

Indexed keywords

CONTAMINATION; ELECTROPHORESIS; FOOD SAFETY; PASTEURIZATION; STRAIN;

CONTROL STRAIN; FOOD-SAFETY; FULL PERIODS; GENOTYPING; MULTI-LOCI SEQUENCE TYPING; PRODUCT PRODUCTION; PRODUCTION FACILITY; PULSED FIELD GEL ELECTROPHORESIS; SALMONELLA ENTERICA; SEROVARS;

SALMONELLA;

EGG WHITE; HYDROGEN SULFIDE;

CLONE; EGG; FOOD PROCESSING; GROWTH RATE; MICROBIAL ACTIVITY;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BACTERIUM ISOLATE; BIOFILM; COMPARATIVE STUDY; CONTROLLED STUDY; COOKED FOOD; CORRELATION ANALYSIS; EGG PRODUCTION; EGG YOLK; FOOD CONTAMINATION; GENOTYPE; HATCHING; MULTILOCUS SEQUENCE TYPING; NONHUMAN; PULSED FIELD GEL ELECTROPHORESIS; SALMONELLA ENTERICA; SALMONELLA TENNESSEE; SEROTYPE; SURVIVAL RATE; CLASSIFICATION; COOKING; EGG; FOOD CONTROL; FOOD INDUSTRY; GENETICS; GENOTYPING TECHNIQUE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MICROBIOLOGY;

EUROPE;

COOKING; EGGS; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENOTYPING TECHNIQUES; MULTILOCUS SEQUENCE TYPING; SALMONELLA ENTERICA;

EID: 84904575270     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12536     Document Type: Article

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