Investigation about Escherichia coli O157:H7 presence in foods

被引：0
|
作者：
Caserio, G
Caserio, S
机构：
[1] Univ Milan, DISTAM, I-20133 Milan, Italy
[2] Microlab, Lab Microbiol Alimentare, I-20133 Milan, Italy
来源：
INDUSTRIE ALIMENTARI | 2001年 / 40卷 / 399期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The method to detect of Escherichia coli O157:H7 is here described; this method can be completed in 3 days in case of positive results. They have been carried out 1,100 tests on different matrixes: the presence of E. coli has been detected in bovine minced meats, bovine raw meat, loin and shoulder of pork, cuts of vacuum-packed beef, bovine stew, pate and veal with tuna sauce.
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页码：27 / 28
页数：2
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