ShareDetection of Salmonella in frozen meat products using different enrichment and identification methods.
Author(s) : OREFICE L., et al.
Type of article: Article
Summary
Different methods for detection of Salmonella are compared in 110 samples. After a 20 hour pre-enrichment, the Rappaport-Vassiliadis medium and the Oxoid Salmonella test show respectively 20.9 and 25.5% positive results in contrast to 8.2% for Muller-Kauffmann and selenite-cystine enrichment mediums.
Details
- Original title: Detection of Salmonella in frozen meat products using different enrichment and identification methods.
- Record ID : 1992-2854
- Languages: English
- Source: Ital. J. Food Sci. - vol. 3 - n. 4
- Publication date: 1991
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Salmonella; Microbiology; Meat; Frozen food
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