Rapid detection of stressed Salmonella spp. in dairy and egg products using immunomagnetic separation and PCR

The rapid detection of an average of 5.9 stressed Salmonella cells in 25 g of food product using immunomagnetic separation (IMS) and PCR is described. For pasteurised egg yolk, egg yolk powder, ice-cream, whole egg, egg white and cheeses made from pasteurised milk PCR was applied after 16 h of preen...

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Veröffentlicht in:	International journal of food microbiology 1999-01, Vol.46 (1), p.37-44
Hauptverfasser:	Rijpens, Nancy, Herman, Lieve, Vereecken, Freia, Jannes, Geert, De Smedt, Jef, De Zutter, Lieven
Format:	Artikel
Sprache:	eng
Schlagworte:	Base Sequence Biological and medical sciences Colony Count, Microbial Dairy and egg products Dairy Products - microbiology DNA Primers - chemistry DNA, Bacterial - chemistry Egg and egg product industries EGG PRODUCTS Eggs - microbiology Electrophoresis, Agar Gel Food industries FOOD INSPECTION Food Microbiology Fundamental and applied biological sciences. Psychology Immunomagnetic Separation IMS INSPECCION DE LOS ALIMENTOS INSPECTION DES ALIMENTS Milk and cheese industries. Ice creams MILK PRODUCTS Molecular Sequence Data OVOPRODUIT PCR Polymerase Chain Reaction PRODUCTOS DERIVADOS DEL HUEVO PRODUCTOS LACTEOS PRODUIT LAITIER SALMONELLA Salmonella - genetics Salmonella - growth & development Salmonella - isolation & purification Salmonella Food Poisoning - prevention & control Sequence Analysis, DNA
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