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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/741/1/741.pdf |