Application of PCDA/SPH/CHO/Lysine vesicles to detect pathogenic bacteria in chicken

Food Chemistry

Volumn 172, Issue , 2015, Pages 428-432

  De Oliveira, Taíla V ^a   Soares, Nilda De F F ^a   De Andrade, Nélio J ^a   Silva, Deusanilde J ^a   Medeiros, Eber Antônio A ^a   Badaró, Amanda T ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Chicken meat; Limit detection of Salmonella choleraesuis; Polydiacetylene vesicle

Indexed keywords

ACETYLENE; AMINO ACIDS; ANIMALS; CARBOXYLATION; COLOR; COLORIMETRY; SALMONELLA;

ACIDIC ENVIRONMENT; CHICKEN MEAT; EXTERNAL STIMULUS; LABORATORY CONDITIONS; LIMIT DETECTIONS; PATHOGENIC BACTERIUM; POLYDIACETYLENE VESICLES; PUBLIC HEALTH SYSTEMS;

MEATS;

10,12 PENTACOSADYINOIC ACID; AMINO ACID; CHOLESTEROL; LYSINE; SPHINGOMYELIN; UNCLASSIFIED DRUG; LIPOSOME; POLYACETYLENE DERIVATIVE; POLYDIACETYLENE; POLYMER;

ARTICLE; BACTERIAL VIRULENCE; BACTERIUM IDENTIFICATION; CHICKEN MEAT; COLORIMETRY; LIMIT OF DETECTION; NONHUMAN; PH; SALMONELLA ENTERICA; ANIMAL; CHEMISTRY; CHICKEN; FOOD CONTROL; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PROCEDURES;

ANIMALS; CHICKENS; CHOLESTEROL; COLORIMETRY; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LIPOSOMES; LYSINE; MEAT; POLYACETYLENES; POLYMERS; SALMONELLA ENTERICA; SPHINGOMYELINS;

EID: 84907480718     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.055     Document Type: Article

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