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    Salmonella: Detection

    Access Status
    Fulltext not available
    Authors
    Dykes, Gary
    Date
    2015
    Type
    Book Chapter
    
    Metadata
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    Citation
    Dykes, G. 2015. Salmonella: Detection. In Encyclopedia of Food and Health, 689-694.
    Source Title
    Encyclopedia of Food and Health
    DOI
    10.1016/B978-0-12-384947-2.00606-1
    ISBN
    9780123849533
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/66884
    Collection
    • Curtin Research Publications
    Abstract

    © 2016 Elsevier Ltd. All rights reserved. Salmonella are a diverse genus of bacteria that are a leading cause of foodborne disease in humans worldwide. Detection of Salmonella in foods and food-related environments is critical to verify process controls but can be difficult due to their diversity and behavior. Detection of Salmonella in food matrices and environments can be achieved through a range of culture-based, nucleic acid-based, immunology-based, and other techniques. These techniques are rapidly evolving and constantly being improved. Selection of a method should be specific to a given food product or environment and based on parameters such as specificity, sensitivity, duration, and cost.

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