Effect of Different Heat Treatments on the Degradation of S almonella Nucleic Acid-Reference-Cited by-同舟云学术

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Effect of Different Heat Treatments on the Degradation of S almonella Nucleic Acid

Published:2013-10-16 Issue:4 Volume:33 Page:536-544
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Li Miaoyun¹,Zhao Gaiming¹,Liu Jie¹,Gao Xiaoping¹,Zhang Qiuhui¹

Affiliation:

1. Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural University; Zhengzhou 450002 China

Funder

National Natural Science Funds from China governments

Public Service Industry (Agricultural) Professional Project

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12086/fullpdf

Reference25 articles.

1. A regional outbreak of S. Enteritidis phage type 5, traced back to the flocks of an egg producer, Austria;Berghold;Euro Surveill.,2003

2. Viability of the nonculturable Vibrio cholerae O1 and O139;Chaiyanan;Syst. Appl. Microbiol.,2001

3. Surveillance of foodborne disease outbreaks associated with consumption of eggs and egg products: Spain, 2002-2003;Crespo;Euro Surveill.,2005

4. Real-time reverse-transcription-PCR (RT-PCR) for the rapid detection of Salmonella using invA primers;D'Souza;Foodborne Pathog. Dis.,2009

5. Insufficient differentiation of live and dead Campylobacter jejuni and Listeria monocytogenes cells by ethidium monoazide (EMA) compromises EMA/real-time PCR;Flekna;Res. Microbiol.,2007

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