Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products
- Author
- LI, Y1 ; ZHUANG, S1 ; MUSTAPHA, A1
[1] Department of Food Science, 256 WCS Wing, Eckles Hall, University of Missouri, Columbia, MO 65211, United States - Source
Meat science. 2005, Vol 71, Num 2, pp 402-406, 5 p ; ref : 17 ref
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Meat products Multiplex PCR: Escherichia coli O157:H7 Salmonella Shigella
- Keyword (fr)
- Détection Escherichia coli Méthode analyse Méthode contrôle Produit carné Bactérie Enterobacteriaceae
- Keyword (en)
- Detection Escherichia coli Analysis method Control method Meat product Bacteria Enterobacteriaceae
- Keyword (es)
- Detección Escherichia coli Método análisis Método control Producto de carne Bacteria Enterobacteriaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16986830
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2005.04.013 
https://dx.doi.org/10.1016/j.meatsci.2005.04.013
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