Molecular analysis of Salmonella serotypes at different stages of commercial turkey processing.

Anderson, P N; Hume, M E; Byrd, J A; Hernandez, C; Stevens, S M; Stringfellow, K; Caldwell, D J

Anderson, P N; Hume, M E; Byrd, J A; Hernandez, C; Stevens, S M; Stringfellow, K; Caldwell, D J.

Affiliation

Anderson PN; Department of Poultry Science, Texas A&M University, 101 Kleberg Center, College Station, TX, USA.

Poult Sci ; 89(9): 2030-7, 2010 Sep.

Article in En | MEDLINE | ID: mdl-20709990

Subject(s)

Food Microbiology; Meat/microbiology; Salmonella/classification; Salmonella/isolation & purification; Abattoirs; Animals; Electrophoresis, Gel, Two-Dimensional/methods; Phylogeny; Salmonella/genetics; Serotyping; Turkeys/microbiology; United States

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmonella / Food Microbiology / Meat Limits: Animals Country/Region as subject: America do norte Language: En Journal: Poult Sci Year: 2010 Document type: Article Affiliation country: United States Country of publication: United kingdom

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