The detection of Salmonella and Campylobacter in fresh poultry

被引：0
|
作者：
Atanassova, V [1 ]
Altemeier, J [1 ]
Kruse, KP [1 ]
Dolzinski, B [1 ]
机构：
[1] Tierarztlichen Hsch Hannover, Zentrum Lebensmittelwissensch, Abt Lebensmittelhyg & Mikrobiol, D-30173 Hannover, Germany
来源：
FLEISCHWIRTSCHAFT | 1998年 / 78卷 / 04期
关键词：
Salmonella; Campylobacter; cultural detection; poultry;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The methods under 35 LMBG L 00.00-20 and ISO 6579:1993(E) for the detection of Salmonella and the ISO methods I and II for the detection of Campylobacter were compared to modified methods. For this purpose 2016 samples of poultry were examined comparatively. With the modified cultural methods higher detection rates for Salmonella as well as for Campylobacter were obtained.
引用
收藏
页码：364 / 366
页数：3
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