Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Cheryl E, Weller"'
Autor:
Kurt E. Richardson, Nelson A. Cox, Douglas E. Cosby, Mark E. Berrang, Nicole L. Holcombe, Cheryl E. Weller
Publikováno v:
Journal of Applied Poultry Research, Vol 28, Iss 4, Pp 1255-1261 (2019)
SUMMARY: The ability of pre-enrichment media to buffer pH changes that occur during incubation is essential for recovery and detection of Salmonella from feed/ingredients. Depending on feed/ingredient type, the pH of the pre-enrichment media can decr
Externí odkaz:
https://doaj.org/article/81d4431c0f0340899784500279262dce
Publikováno v:
Journal of Environmental Science and Health, Part B. 56:821-827
Studies were conducted to investigate the recovery of Campylobacter from feed. The impact of feed moisture, water activity, pH, number of background microflora and the use of different antibiotic supplements in Campylobacter enrichment broth (CEB) on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db2af1a1762643262361592eb267a50
https://doi.org/10.1080/03601234.2021.1959180
https://doi.org/10.1080/03601234.2021.1959180
Publikováno v:
Journal of Applied Poultry Research, Vol 28, Iss 4, Pp 1255-1261 (2019)
SUMMARY The ability of pre-enrichment media to buffer pH changes that occur during incubation is essential for recovery and detection of Salmonella from feed/ingredients. Depending on feed/ingredient type, the pH of the pre-enrichment media can decre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4a9fe450dfcbee892b69b325b0ce3f5
http://www.sciencedirect.com/science/article/pii/S1056617119322913
http://www.sciencedirect.com/science/article/pii/S1056617119322913
Publikováno v:
Journal of Environmental Science and Health, Part B. 54:313-316
The pH of Salmonella pre-enrichment media can become acidic (pH 4.0–5.0) when feeds/ingredients are incubated for 24 h. Salmonella in feed that have been stressed by heat and desiccation exhibit di...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a0eed2e3b2abea0202e193a955980b8
https://doi.org/10.1080/03601234.2019.1567200
https://doi.org/10.1080/03601234.2019.1567200
Publikováno v:
Journal of Applied Poultry Research. 27:112-115
The first step to detect Salmonella in feed and other dry contaminated samples is a pre-enrichment broth that can assist in the recovery of small numbers of stressed Salmonella cells. A previous study demonstrated that incubation of feed and feed ing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64aac5eb90b4081117674a71826b4f3e
https://doi.org/10.3382/japr/pfx050
https://doi.org/10.3382/japr/pfx050
Autor:
Kurt E, Richardson, Nelson A, Cox, Doug E, Cosby, Mark E, Berrang, Nicole L, Holcombe, Cheryl E, Weller
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 54(4)
The pH of Salmonella pre-enrichment media can become acidic (pH 4.0-5.0) when feeds/ingredients are incubated for 24 h. Salmonella in feed that have been stressed by heat and desiccation exhibit different pH tolerances than non-stressed cultures. Aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cb6f8a0ba682515146e91ff826e6bae4
https://pubmed.ncbi.nlm.nih.gov/30696340
https://pubmed.ncbi.nlm.nih.gov/30696340
Autor:
Mark E. Berrang, K E Richardson, Cheryl E. Weller, S.M. Clay, N. Holcombe, D. E. Cosby, Nelson A. Cox
Publikováno v:
Journal of Applied Poultry Research, Vol 30, Iss 1, Pp 100104-(2021)
Summary Detecting Salmonella in poultry feed is challenging. Studies have shown that pre-enrichment media lack the buffering capacity to prevent an acidic pH, which results in cell injury, death, or altered biochemical pathways preventing Salmonella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff298c09af25ca5e142964aebd5b51a5
https://doi.org/10.1016/j.japr.2020.10.003
https://doi.org/10.1016/j.japr.2020.10.003