Evaluation of micro-organism-detaching efficacy from meat samples by spindle or stomacher treatment and quality analysis of suspensions

Journal of Applied Microbiology

Volumn 120, Issue 4, 2016, Pages 946-954

  Kim, S J ^a,b   Kim, D K ^a,b   Kang, D H ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Detachment; Foodborne pathogen; Meat; Real time PCR; Sample preparation; Spindle; Stomacher

Indexed keywords

MEATS; MICROORGANISMS; PATHOGENS; POLYMERASE CHAIN REACTION; PROTEINS; QUALITY CONTROL; TURBIDITY;

BIOLOGICAL ANALYSIS; DETACHMENT; FOOD-BORNE PATHOGENS; HIGH QUALITY; MEAT SAMPLES; MICRO-ORGANISMS; REAL-TIME PCR; SAMPLE PREPARATION; SPINDLE; STOMACHE;

SUSPENSIONS (FLUIDS);

BUSHMEAT; CORRELATION; EFFICIENCY MEASUREMENT; EXPERIMENTAL APPARATUS; MICROORGANISM; PATHOGEN; POLYMERASE CHAIN REACTION; PROTEIN; QUALITATIVE ANALYSIS; SAMPLE PREPARATION; THRESHOLD; TURBIDITY;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BEEF; BIOTECHNOLOGICAL PROCEDURES; CHICKEN; ESCHERICHIA COLI; FOOD QUALITY; INOCULATION; LISTERIA MONOCYTOGENES; MEAT; MICROORGANISM DETACHMENT; NONHUMAN; PORK; PROTEIN DETERMINATION; REAL TIME POLYMERASE CHAIN REACTION; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SPINDLE TREATMENT; STOMACHER TREATMENT; SUSPENSION; TURBIDITY; EVALUATION STUDY; FOOD CONTROL; FOOD SAFETY; MICROBIOLOGY; PROCEDURES; QUALITY CONTROL;

SUSPENSION;

FOOD MICROBIOLOGY; FOOD SAFETY; MEAT; QUALITY CONTROL; SUSPENSIONS;

EID: 84959932936     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.13075     Document Type: Article

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