Chapter 36. Microbial Analytical Methodology for Processed Poultry Products
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch36
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
Oyarzabal, O. A. and Hussain, S. K. (2010) Microbial Analytical Methodology for Processed Poultry Products, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch36
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- microbial analytical methodology for processed poultry products;
- preenrichment - first step in isolating the target microorganism;
- most common plate agar used worldwide - the modified charcoal cefoperazone deoxycholate agar
Summary
This chapter contains sections titled:
Introduction
Method evaluation
Sample collection
Isolation methods
Pathogenic bacteria
Spoilage microorganisms
Application of molecular techniques for identification purposes
Future trends in the identification of bacteria
References