Incidence and antibiotic resistance of Salmonella spp. on raw chicken carcasses
- Author
- YILDIRIM, Yeliz1 ; GONULALAN, Zafer1 ; PAMUK, Sebnem2 ; ERTAS, Nurhan1
[1] Erciyes Universiry, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 38090- Kayseri, Turkey
[2] Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyon, Turkey - Source
Food research international. 2011, Vol 44, Num 3, pp 725-728, 4 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial resistance Disc diffusion PCR Salmonella spp
- Keyword (fr)
- Antibiotique Antimicrobien Carcasse Diffusion Incidence Réaction chaîne polymérase Résistance Salmonella Sensibilité résistance Survie Viande poulet Bactérie Biologie moléculaire Enterobacteriaceae Produit carné
- Keyword (en)
- Antibiotic Antimicrobial agent Carcass Diffusion Incidence Polymerase chain reaction Resistance Salmonella Sensitivity resistance Survival Chicken meat Bacteria Molecular biology Enterobacteriaceae Meat product
- Keyword (es)
- Antibiótico Antimicrobiano Canal Difusión Incidencia Reacción cadena polimerasa Resistencia Salmonella Sensibilidad resistencia Sobrevivencia Carne pollo Bacteria Biología molecular Enterobacteriaceae Producto de carne
- Classification
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23977110
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.foodres.2010.12.040 
https://dx.doi.org/10.1016/j.foodres.2010.12.040
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