Prevalence of Campylobacter spp. in retailed ready-to-eat sushi

Prevalence of Campylobacter spp. in retailed ready-to-eat sushi

The prevalence of Campylobacter spp. in retailed sushi were examined using the techniques of polymerase chain reaction (PCR) in combination with most probable number (MPN) to quantify the bacteria in 150 samples obtained from three supermarkets. The average prevalence of Campylobacter spp. in retail...

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Bibliographic Details
Main Authors:	Tan, Y. F., Haresh, Kumar Kantilal, Chai, Lay Ching, Mohamad Ghazali, Farinazleen, Radu, Son
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/741/1/741.pdf

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