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dc.contributor.authorDykes, Gary
dc.identifier.citationDykes, 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.

dc.titleSalmonella: Detection
dc.typeBook Chapter
dcterms.source.titleEncyclopedia of Food and Health
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

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