نتایج جستجو برای: food culture
تعداد نتایج: 541112 فیلتر نتایج به سال:
Background &Objective: Food poisoning (FP) caused by C. botulinum is the most serious feature of FP inpeople consuming the contaminated foodstuffs (Canned meat, vegetarian foods, dairy products and seafood products). Botulism is basically detected by the identification of live bacteria and/or its toxins. Among various types of microorganisms (i.e. A, B, C1, C2, D, E, F), serotypes A, B, E and F...
Article history: Received on: 17/08/2016 Revised on: 08/09/2016 Accepted on: 07/10/2016 Available online: 29/11/2016 The present study has explored the culture-independent quantification of Salmonellae in selected food items by targeting invA gene using molecular beacon (MB) based real-time PCR assay. The assay could detect ten Genome Equivalents/PCR (GE/PCR) of reference strain S. typhimurium ...
Food pathogens are the cause of foodborne epidemics, therefore there is a need to detect the pathogens in food productions rapidly. A pre-enrichment culture followed by selective agar plating are standard detection methods. Molecular methods such as qPCR have provided a first rapid protocol for detection of pathogens within 24 h of enrichment culture. Biosensors also may provide a rapid tool to...
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