COMPARISON OF 4 METHODS OF ISOLATING SALMONELLAE FROM FOODS, AND ELABORATION OF A PREFERRED PROCEDURE

被引：32

作者：

MONTFORD, J

THATCHER, FS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00398.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：510 / &

共 16 条

[1]

AYRES JC, 1949, FOOD TECHNOL-CHICAGO, V3, P172

[2] METHODS FOR THE DETECTION AND ESTIMATION OF NUMBERS OF SALMONELLA IN DRIED EGGS AND OTHER FOOD PRODUCTS [J].

BYRNE, AF ;

RAYMAN, MM ;

SCHNEIDER, MD .

APPLIED MICROBIOLOGY, 1955, 3 (06) :368-372

[3]

EDWARDS PR, 1955, IDENTIFICATION ENTER

[4] SALMONELLA IN FRESH AND SMOKED PORK SAUSAGE [J].

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LOWERY, WD ;

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[5] AN EVALUATION OF 2 COMPOSITE MEDIA FOR PRELIMINARY IDENTIFICATION OF SHIGELLA AND SALMONELLA [J].

GILLIES, RR .

JOURNAL OF CLINICAL PATHOLOGY, 1956, 9 (04) :368-371

[6] NEW ENRICHMENT AND PLATING MEDIA FOR THE ISOLATION OF SALMONELLA AND SHIGELLA ORGANISMS [J].

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DAMON, SR .

APPLIED MICROBIOLOGY, 1956, 4 (06) :341-345

[7]

HOBBS B, 1960, MSFHL

[8] THE EFFICIENCY OF SELENITE BROTH OF DIFFERENT COMPOSITIONS IN THE ISOLATION OF SALMONELLA [J].

NORTH, WR ;

BARTRAM, MT .

APPLIED MICROBIOLOGY, 1953, 1 (03) :130-134

[9]

ROSS AD, 1958, FOOD TECHNOL-CHICAGO, V12, P369

[10] ISOLATION OF SALMONELLAE FROM FOOD SAMPLES .2. THE EFFECT OF ADDED FOOD SAMPLES UPON THE PERFORMANCE OF ENRICHMENT BROTHS [J].

SILLIKER, JH ;

TAYLOR, WI .

APPLIED MICROBIOLOGY, 1958, 6 (04) :228-232

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