The Development and Evaluation of a Selective Enrichment for the Detection ofEscherichia albertiiin Food
Author:
Affiliation:
1. Division of Microbiology, National Institute of Health Sciences, Kawasaki, Japan.
2. Otsu City Public Health Center, Otsu, Japan.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
https://www.liebertpub.com/doi/pdf/10.1089/fpd.2022.0048
Reference20 articles.
1. Biochemical Properties of a Newly Described Escherichia Species, Escherichia albertii
2. Evaluating Methods for DetectingEscherichia albertiiin Chicken Meat
3. Isolation of Escherichia albertii from Raw Chicken Liver in Fukuoka City, Japan
4. Optimization of enrichment and plating procedures for the recovery of Escherichia coli O111 and O26 from minced beef
5. Isolation of Shiga Toxin 2f-Producing <i>Escherichia coli</i> (O115:HNM) from an Adult Symptomatic Patient in Fukuoka Prefecture, Japan
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1. Isolation Methods of <i>Escherichia albertii</i> from Food and Environment Water, and the Analysis of Isolate;Japanese Journal of Food Microbiology;2024-06-30
2. Growth and Survival of Escherichia albertii in Food and Environmental Water at Various Temperatures;Journal of Food Protection;2024-04
3. An interlaboratory study on the detection method for Escherichia albertii in food using real time PCR assay and selective agars;International Journal of Food Microbiology;2024-04
4. Basic Bacteriological Studies on Food- and Water-borne Enteric Infection and Development of Testing Methods for Enteric Bacteria;Japanese Journal of Food Microbiology;2023-03-31
5. Melibiose–X-Gal–MacConkey Agar for Presumptive Differentiation of Escherichia albertii from E. coli and Salmonella from Poultry Meat;Applied Microbiology;2023-01-23
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