Detection of Food Hazards in Foods: Comparison of Real Time Polymerase Chain Reaction and Cultural Methods

Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities suggesting an unacceptable risk for human health. The detection of food hazards in foods is performed by several tests that produce results dependent on the analytical method used: an analytical reference metho...

Descripción completa

Detalles Bibliográficos
Autores principales: Bonilauri, Paolo, Bardasi, Lia, Leonelli, Roberto, Ramini, Mattia, Luppi, Andrea, Giacometti, Federica, Merialdi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076710/
https://www.ncbi.nlm.nih.gov/pubmed/27800434
http://dx.doi.org/10.4081/ijfs.2016.5641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076710/
https://www.ncbi.nlm.nih.gov/pubmed/27800434
http://dx.doi.org/10.4081/ijfs.2016.5641

Ejemplares similares