|dc.identifier.citation||Dykes, G. 2015. Salmonella: Detection. In Encyclopedia of Food and Health, 689-694.|
© 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.
|dcterms.source.title||Encyclopedia of Food and Health|
|curtin.department||School of Public Health|
|curtin.accessStatus||Fulltext not available|
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