Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies

Cross‐contamination of pathogenic and spoilage bacteria from food‐contact surfaces to food products is a serious public health issue. Bacteria may survive and attach to food‐contact surfaces by residual food components and/or background bacteria which may subsequently transfer to other food products...

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Veröffentlicht in:	Letters in applied microbiology 2013-02, Vol.56 (2), p.111-119
Hauptverfasser:	Koo, O.K., Mertz, A.W., Akins, E.L., Sirsat, S.A., Neal, J.A., Morawicki, R., Crandall, P.G., Ricke, S.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Bacteria - classification Bacteria - isolation & purification Biodiversity Biological and medical sciences deli slicer Denaturing Gradient Gel Electrophoresis DNA, Bacterial - isolation & purification Enterobacteriaceae Food Food Contamination - prevention & control Food Handling - instrumentation Food industries Food Microbiology food‐contact surfaces Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Lactococcus lactis microbial diversity Microbiology Polymerase Chain Reaction pseudomonads Restaurants Sanitation Streptococcus thermophilus
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