Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media

TA Cogan; G Domingue; HM Lappin-Scott; CE Benson; MJ Woodward; TJ Humphrey

doi:10.1016/S0168-1605(01)00540-2

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Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media

TA Cogan, G Domingue, HM Lappin-Scott, CE Benson, MJ Woodward and TJ Humphrey

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Vol.70(1-2), pp.131-141

22/10/2001

DOI: https://doi.org/10.1016/S0168-1605(01)00540-2

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

Microbiology

FOOD SCIENCE & TECHNOLOGY

MICROBIOLOGY

Salmonella

eggs

food safety

PHAGE TYPE-4 INFECTION

SHELL EGGS

HENS EGGS

YOLK

ALBUMIN

WHITE

FRESH

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Title: Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media
Creators: TA Cogan
G Domingue
HM Lappin-Scott
CE Benson
MJ Woodward
TJ Humphrey
Publication Details: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Vol.70(1-2), pp.131-141
Publisher: ELSEVIER SCIENCE BV
Date published: 22/10/2001
Date submitted: 17/05/2017
Identifiers: 99516559502346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media

Abstract

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