Demonstration of persistent contamination of a cooked egg product production facility with Salmonella enterica serovar Tennessee and characterization of the persistent strain-Reference-Cited by-同舟云学术

Demonstration of persistent contamination of a cooked egg product production facility with Salmonella enterica serovar Tennessee and characterization of the persistent strain

Published:2014-05-21 Issue:2 Volume:117 Page:547-553
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Jakočiūnė D.¹,Bisgaard M.¹,Pedersen K.²,Olsen J.E.¹

Affiliation:

1. Department of Veterinary Disease Biology; Faculty of Health and Medical Sciences; University of Copenhagen; Frederiksberg C Denmark

2. National Veterinary Institute; Technical University of Denmark; Frederiksberg C Denmark

Funder

European commission

BASELINE

University of Copenhagen

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12536/fullpdf

Reference22 articles.

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2. European Food Safety Authority, European Centre for Disease Prevention and Control. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2011;Anonymous;Euro Surveill,2013

3. Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white;Baron;J Food Prot,1997

4. In vitro and in vivo investigation on genomic stability of Salmonella enterica Typhimurium DT41 obtained from broiler breeders in Denmark;Barua;Vet Microbiol,2013

5. Characterization of Salmonella enterica serovar gallinarum biovars gallinarum and pullorum by plasmid profiling and biochemical analysis;Christensen;Avian Pathol,1992

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