Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat

Santos, Luciana Ruschel dos; Nascimento, Vladimir Pinheiro do; Oliveira, Sílvia Dias de; Flores, Maristela Lovato; Pontes, Alexandre Pontes; Ribeiro, Aldemir Reginato; Salle, Carlos Tadeu Pippi; Lopes, Rui Fernando Félix.
Rev. Inst. Med. Trop. Säo Paulo ; 43(5): 247-250, Sept.-Oct. 2001. ilus, tab
Artículo en Inglés | LILACS | ID: lil-307996

Documentos relacionados

  1. Use of a commercial tissue dissociation system to detect Salmonella-contaminated poultry products.
  2. Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat.
  3. Daily consumption of essence of chicken improves cognitive function: a systematically searched meta-analysis of randomized controlled trials.
  4. Production of crispy bread snacks containing chicken meat and chicken meat powder.
  5. Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts.
  6. Direct contact ultrasound assisted freezing of chicken breast samples.
  7. Impact of Poultry Processing Operating Parameters on Bacterial Transmission and Persistence on Chicken Carcasses and Their Shelf Life.
  8. Environmental impacts of French and Brazilian broiler chicken production scenarios: an LCA approach.
  9. Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols.
  10. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.