Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction-Reference-Cited by-同舟云学术

Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction

Published:2018-01 Issue: Volume:83 Page:85-89
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Minarovičová Jana,Cabicarová Tereza,Kaclíková Eva,Mader Anneluise,Lopašovská Janka,Siekel Peter,Kuchta Tomáš

Funder

SPICED

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference27 articles.

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3. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs;Official Journal of the European Union, L,2005

4. Rapid methods for quality assurance of foods: The next decade with polymerase chain reaction (PCR)-based food monitoring;De Medici;Food Analytical Methods,2015

5. Deutsche Gesellschaft für Hygiene und Mikrobiologie (DGHM) (2011). http://www.dghm.org/m_275.

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