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...

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Detaylı Bibliyografya
Yayımlandı:Appl Environ Microbiol
Asıl Yazarlar: Han, Lu, Wang, Kaidi, Ma, Lina, Delaquis, Pascal, Bach, Susan, Feng, Jinsong, Lu, Xiaonan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2020
Konular:
Food Microbiology
Online Erişim: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
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