Viable but Nonculturable Escherichia coli O157:H7 and Salmonella enterica in Fresh Produce: Rapid Determination by Loop-Mediated Isothermal Amplification Coupled with a Propidium Monoazide Treatment

Escherichia coli O157:H7 and Salmonella enterica are leading causes of foodborne outbreaks linked to fresh produce. Both species can enter the “viable but nonculturable” (VBNC) state that precludes detection using conventional culture-based or molecular methods. In this study, we assessed propidium...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Han, Lu, Wang, Kaidi, Ma, Lina, Delaquis, Pascal, Bach, Susan, Feng, Jinsong, Lu, Xiaonan
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2020
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7082562/
https://ncbi.nlm.nih.gov/pubmed/32005729
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02566-19
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados