Elimination of Salmonellae from Inoculated Filler Flats
نویسندگان
چکیده
منابع مشابه
Use of Salmonellae antagonists in fermenting egg white. II. Microbiological methods for the elimination of Salmonellae from egg white.
Pasteurization at 60 C cannot be used to eliminate Salmonellae from liquid egg white, since this process coagulates the proteins and destroys the functional properties of egg white. Therefore, other means of destroying these organisms have been investigated. These include storage of the dried egg white at 50 to 70 C (Banwart and Ayres, 1956) and irradiation with high voltage cathode rays (Nicke...
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15 صفحه اولRapid isolation of salmonellae from faeces.
Factors and techniques leading to the more rapid isolation of salmonellae from faeces that are negative by direct plating were examined. The aim was to increase the number of specimens on which positive reports might be given within 24 hours of receipt. Salmonellae were isolated from 279 of the specimens studied. Brilliant green MacConkey agar was found to be the most satisfactory solid selecti...
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TAYLOR, WELTON I. (Swift and Company, Chicago), AND JOHN H. SILLIKER. Isolation of salmonellae from food samples. IV. Comparison of methods of enrichment. Appl. Microbiol. 9:484-486. 1961. A comparison of various methods of enhancing frequency of Salmonella isolations revealed that inoculation of a second enrichment broth, with culture from the first, wi-as no improvement over the single direct...
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The Advanced Camera for Surveys (ACS) has three detectors: a large and a small format CCD (WFC and HRC), and a 1024x1024 MAMA Solar Blind Channel (SBC). During the Thermal Vacuum testing at GSFC in 1999 March, flats with S/N=100 per pixel were obtained for the six SBC filters and two prisms. The pixel-to-pixel P-flats are independent of wavelength to <1%. Because of a temperature dependence in ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1964
ISSN: 0032-5791
DOI: 10.3382/ps.0430939