| Autor: |
Rota C; Dpto. Producción Animal y Ciencia de los Alimentos, Bromatología y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain., Yangüela J, Blanco D, Carramiñana JJ, Herrera A |
| Jazyk: |
Spanish; Castilian |
| Zdroj: |
Zentralblatt fur Veterinarmedizin. Reihe B. Journal of veterinary medicine. Series B [Zentralbl Veterinarmed B] 1997 Dec; Vol. 44 (10), pp. 617-24. |
| Abstrakt: |
Two different temperatures for enrichment of Listeria monocytogenes and related species have been studied (1) cold enrichment at 4 degrees C (2) enrichment at 30 degrees C (FDA method). Also, two selective media for isolation were tested: Acriflavine-Ceftazidime agar (A.C.) and Palcam agar. We have studied 72 samples of dry-cured sausage (called 'longaniza') at different stages of maturation: fresh, semi-cured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but results were only significant for fresh sausages (P < 0.05). |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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