Food-Borne Pathogens

Food-Borne Pathogens

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This volume presents emerging molecular methods of analyzing for food pathogens. It contains methodologies for the laboratory isolation and identification of the three groups of organisms that cause food borne disease: bacteria, viruses, and parasites. These methods clearly demonstrate the direction in rapid identification systems presently being developed. The methodologies presented in Food-Borne Pathogens will be utilized by research scientists and food technologists on an ongoing basis throughout their work.66, 2627a€“2630. 10. Ticknor, L. O. ... Sneath, P. H. A. (1986) Endospore-forming Gram-positive rods and cocci, in Bergeya#39;s Manual of Systematic Bacteriology ( Sneath, P. H. A., Mair, N. S., Sharpe ... Beecher, D. J. and MacMillan, J. D. (1991) Characterization of the components of hemolysin BL from Bacillus cereus. Infect.

Title:Food-Borne Pathogens
Author: Catherine Adley
Publisher:Springer Science & Business Media - 2006

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