Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China-Reference-Cited by-同舟云学术

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Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China

Published:2016-02 Issue: Volume:60 Page:50-56
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yang Xiaojuan,Huang Jiahui,Wu Qingping,Zhang Jumei,Liu Shengrong,Guo Weipeng,Cai Shuzhen,Yu Shubo

Funder

Science and Technology Projects of Guangdong

Science and Technology Projects of Guangzhou

Chinese Academy

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. Quantification of Campylobacter and Salmonella in cattle before, during, and after the slaughter process;Abley;Foodborne Pathogens and Disease,2012

2. Population structures in the SARA and SARB reference collections of Salmonella enterica according to MLST, MLEE and microarray hybridization;Achtman;Infection Genetics and Evolution,2013

3. Multilocus sequence typing as a replacement for serotyping in Salmonella enterica;Achtman;PLoS Pathogens,2012

4. Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids;Akbar;Journal of Food Science and Technology,2015

5. Antimicrobial resistance and virulence determinants in European Salmonella genomic island 1-positive Salmonella enterica isolates from different origins;Beutlich;Applied and Environmental Microbiology,2011

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