Evaluation of increased incubation temperature and cefixime-tellurite treatment for the isolation of Escherichia coli O157:H7 from minced beef

Author： Dogan H.B. Kuleasan H. Cakir I. Halkman A.K.

Publisher： Elsevier

ISSN： 0168-1605

Source： International Journal of Food Microbiology, Vol.87, Iss.1, 2003-10, pp. : 29-34

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

By Ryu J. deng Y. Beuchat L.R.

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 309-316

Academic Press

Access to resources Recommend Favorite

Evaluation of a novel enrichment procedure for the isolation of Escherichia coli O157 from naturally contaminated raw beef, lamb and mixed meat products

By Chapman P.A. Ellin M. Ashton R.

Food Microbiology, Vol. 18, Iss. 5, 2001-10 ,pp. : 471-478

Elsevier

Access to resources Recommend Favorite

Comparison of selective agar media and enrichment broths for recovering heat-stressedEscherichia coliO157:H7 from ground beef

By Taormina P.J. Rocelle M. Clavero S. Beuchat L.R.

Food Microbiology, Vol. 15, Iss. 6, 1998-12 ,pp. : 631-638

Elsevier

Access to resources Recommend Favorite

The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings

By Dykes G.A.

Food Research International, Vol. 33, Iss. 5, 2000-06 ,pp. : 387-392

Elsevier

Access to resources Recommend Favorite

Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product

By Oteiza J.M. Giannuzzi L. Califano A.N.

Food Research International, Vol. 36, Iss. 7, 2003-08 ,pp. : 703-712

Elsevier

Access to resources Recommend Favorite