Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR
Author:
Affiliation:
1. Istanbul University-Cerrahpaşa, Turkey
2. Avrupa Vocational School, Turkey
3. University of Kafkas, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst06818.pdf
Reference36 articles.
1. Reassessment of Cronobacter spp. originally isolated as Enterobacter sakazakii from infant food;Akineden Ö.;Food Microbiology,2017
2. Microbiological quality of raw dried pasta from the German market, with special emphasis on Cronobacter species;Akineden Ö.;Journal of Food Science,2015
3. Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods;Aksu F.;Food Science and Technology (Campinas),2016
4. Detection and frequency of Cronobacter spp. (Enterobacter sakazakii) in different categories of ready-to-eat foods other than infant Formula;Baumgartner A.;International Journal of Food Microbiology,2009
5. Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation;Beuchat L. R.;International Journal of Food Microbiology,2009
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1. Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii;Italian Journal of Food Science;2023-10-08
2. Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil;Ciência Rural;2023
3. Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential;Critical Reviews in Food Science and Nutrition;2022-07-22
4. Milk and Milk Product Safety and Quality Assurance for Achieving Better Public Health Outcomes;Agriculture, Livestock Production and Aquaculture;2022
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