TECHNIQUES FOR THE ISOLATION OF SALMONELLAS FROM EGGS

被引：16

作者：

HUMPHREY, TJ

WHITEHEAD, A

机构：

[1] Food Laboratory, Public Health Laboratory, EX2 5A, Church Lane Exeter

来源：

BRITISH POULTRY SCIENCE | 1992年 / 33卷 / 04期

关键词：

D O I：

10.1080/00071669208417517

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

1. When the contents of 4 or more naturally-contaminated intact eggs were combined, the isolation rate of Salmonella enteritidis was improved by extending incubation at 37-degrees-C from 24 to 48 h before sub-culture. 2. The isolation rate of salmonellas from raw homogenised whole egg was significantly increased by the inclusion of Novobiocin and Cefsulodin in the primary culture media. 3. Rappaport Vassiliadis broth was found to be superior to Selenite as a selective enrichment medium.

引用

页码：761 / 768

页数：8

共 13 条

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