Molecular characterization of antibiotic resistant Salmonella Typhimurium and Salmonella Kentucky isolated from pre- and post-chill whole broilers carcasses

著录项

• 来源
  《Food microbiology》 |2014年第4期|6-15|共10页
• 作者

  Tagelsir Mohamed; Shaohua Zhao; David G. White; Salina Parveen;

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• 作者单位

  Food Science and Technology Ph.D. Program, Department of Agriculture, Food and Resource Sciences, 2116 Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, MD 21863, USA;

  Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, U.S. Food and Drug Administration, Laurel, MD 20708, USA;

  Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, U.S. Food and Drug Administration, Laurel, MD 20708, USA;

  Food Science and Technology Ph.D. Program, Department of Agriculture, Food and Resource Sciences, 2116 Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, MD 21863, USA;

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• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Salmonella Typhimurium; Salmonella Kentucky; Pre- and post-chill; Pulsed-field gel electrophoresis; Virulence factors;

  机译：鼠伤寒沙门氏菌;肯塔基沙门氏菌;冷却前和冷却后;脉冲场凝胶电泳;毒力因子;