查詢結果分析
來源資料
相關文獻
- An Improved Pre-culture Procedure for The Detection of Salmonella in Frozen Chicken Meat by Duplex Polymerase Chain Reaction
- 腸炎沙門氏桿菌污染之三明治引起的集體食品中毒事件
- 以沙門氏桿菌及枯草桿菌偵測蘇力菌素之遺傳毒性
- 雞肉檢體中沙門氏桿菌快速檢驗方法之探討
- 沙門氏桿菌感染後遺症的治療經驗
- 兒童沙門氏桿菌感染
- Re-evaluation of the Pathogenicity of Porcine Reproductive and Respiratory Syndrome Virus Infection in Taiwan
- 飼料與原料中沙門氏桿菌的污染與控制
- 豬沙門氏桿菌最新研究報導
- Infected Cephalohematoma Caused by Salmonella Infection
頁籤選單縮合
題名 | An Improved Pre-culture Procedure for The Detection of Salmonella in Frozen Chicken Meat by Duplex Polymerase Chain Reaction=快速預培養流程配合雙套組聚合酶鏈反應法檢測冷凍雞肉中沙門氏桿菌 |
---|---|
作者 | 陳蔚棠; 蔡淑貞; 施養志; 鍾月容; 駱秋英; | 書刊名 | 藥物食品分析 |
卷期 | 16:5 2008.10[民97.10] |
頁次 | 頁83-90+105 |
分類號 | 412.37 |
關鍵詞 | 預培養; 雙套組PCR法; 沙門氏桿菌; 冷凍雞肉; Pre-culture; Duplex PCR; Salmonella; Frozen chicken meat; |
語文 | 英文(English) |
英文摘要 | An improved 18-hour pre-culture procedure coupling with duplex polymerase chain reaction (PCR) method capable of detecting Salmonella in frozen chicken meat is herein reported. Two pairs of primers (TS5/TS11 and S18/S19) were used for the PCR method. Positive PCR results were obtained after the 18-hour preculture (6 h in lactose broth at 37°C followed by 12 h in Rappaport-Vassiliadis broth at 42°C) for spiked raw and irradiated meats with or without freezing treatment. The applicability of this improved procedure was tested in 50 retail frozen and 50 non-frozen chicken drumstick samples, and the results were compared with those obtained with the BAM standard culture method. No significant difference was found (p≧0.05) between these two methods. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。