Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats-Reference-Cited by-同舟云学术

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Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats

Published:2014-10 Issue: Volume:43 Page:1-4
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lin Dachuan,Yan Meiying^ORCID,Lin Song,Chen Sheng

Funder

Chinese National Key Basic Research and Development (973) Program

Research Fund for the Control of Infectious Diseases from the Food and Health Bureau

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference21 articles.

1. Prevalence of Salmonella serovars in chickens in Turkey;Carli;J. Food Prot.,2001

2. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria;Chakravorty;J. Microbiol. Methods,2007

3. Rapid identification of Salmonella serovars in feces by specific detection of virulence genes, invA and spvC, by an enrichment broth culture-multiplex PCR combination assay;Chiu;J. Clin. Microbiol.,1996

4. Evaluation of five new plating media for isolation of Salmonella species;Dusch;J. Clin. Microbiol.,1995

5. Antigenic Formulae of the Salmonella Serovars;Grimont,2013

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