Salmonella: Detection
| dc.contributor.author | Dykes, Gary | |
| dc.date.accessioned | 2018-05-18T07:56:25Z | |
| dc.date.available | 2018-05-18T07:56:25Z | |
| dc.date.created | 2018-05-18T00:22:53Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | Dykes, G. 2015. Salmonella: Detection. In Encyclopedia of Food and Health, 689-694. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/66884 | |
| dc.identifier.doi | 10.1016/B978-0-12-384947-2.00606-1 | |
| dc.description.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. | |
| dc.title | Salmonella: Detection | |
| dc.type | Book Chapter | |
| dcterms.source.startPage | 689 | |
| dcterms.source.endPage | 694 | |
| dcterms.source.title | Encyclopedia of Food and Health | |
| dcterms.source.isbn | 9780123849533 | |
| curtin.department | School of Public Health | |
| curtin.accessStatus | Fulltext not available |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
|
There are no files associated with this item. |
|||