Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Irène Iugovaz"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1804 (2021)
Foodborne viruses such as norovirus and hepatitis A virus cause frequent outbreaks associated with the consumption of raw or undercooked oysters. Viral particles are bioaccumulated in the oyster’s digestive glands, making RNA extraction and RT-PCR
Externí odkaz:
https://doaj.org/article/761431b917e646dd86ca2d53b84310b3
Publikováno v:
Methods in Molecular Biology ISBN: 9781493965342
The recovery of Campylobacter species from food and environmental sources is challenging due to the slow growth of these bacteria and the need to suppress competing organisms during the isolation procedures. The addition of multiple selective antimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9e5fedfe9f2573135448e6da3e987a5
https://doi.org/10.1007/978-1-4939-6536-6_2
https://doi.org/10.1007/978-1-4939-6536-6_2
Autor:
Ashraf A. Ismail, L.C. Carranza, Catherine D. Carrillo, Jacqueline Sedman, Pedro A. Alvarez, Irène Iugovaz, Andrew Ghetler
Publikováno v:
Journal of Food Safety. 32:289-295
A method for differentiation of Campylobacter jejuni and Campylobacter coli based on focal-plane-array Fourier transform infrared (FPA-FTIR) spectroscopy was evaluated as an alternative to the current cumbersome methodology. Two types of reference da
Autor:
Ghislaine Bélanger, Daniel Plante, Irène Iugovaz, Yvon-Louis Trottier, Nathalie Poulin, Catherine D. Carrillo, Robyn Kenwell, Francine Boucher
Publikováno v:
Journal of food protection. 77(10)
Campylobacter is the most frequent cause of bacterial gastroenteritis in Canada, and the illness is commonly associated with poultry consumption. Whereas Canadian retail poultry is often contaminated with campylobacters, studies on the prevalence of