Evaluation of the new Oxoid S.P.R.I.N.T. Salmonella system and the reference ISO method in chocolate
Likotrafiti, Eleni/ Gibbs, P./ Knight, A./ Λυκοτραφίτη, Ελένη
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Likotrafiti, Eleni | el |
| dc.contributor.author | Gibbs, P. | el |
| dc.contributor.author | Knight, A. | el |
| dc.contributor.other | Λυκοτραφίτη, Ελένη | el |
| dc.date.accessioned | 2015-07-09T10:10:49Z | el |
| dc.date.accessioned | 2018-02-28T16:07:57Z | - |
| dc.date.available | 2015-07-09T10:10:49Z | el |
| dc.date.available | 2018-02-28T16:07:57Z | - |
| dc.date.issued | 2001-01 | el |
| dc.identifier.citation | Likotrafiti, E. (2001). Evaluation of the New Oxoid S.P.R.I.N.T. Salmonella System and the Reference ISO Method in Chocolate.1ο Society for Applied Microbiology | el |
| dc.identifier.citation | Society for Applied Microbiology, Swansea, 2001 | el |
| dc.identifier.uri | http://195.251.240.227/jspui/handle/123456789/9982 | - |
| dc.description | Δημοσιέυσεις μελών--ΣΤΕΓΤΕΤΡΟΔ--Τμήμα Τεχνολογίας Τροφίμων,2001 | el |
| dc.description.abstract | Research has suggested that Simple Pre-enrichment Rapid Isolation Novel Technology (S.P.R.I.N.T.) is better and faster at recovering Salmonella than the standard ISO method. The aim of this project was to investigate the performance of the two methods in recovering Salmonella spp from chocolate samples. Dark, milk and white chocolate samples were inoculated with two Salmonella species, one of which, SalmonellaNapoli, was an outbreak strain isolated from chocolate. (Inoculation of chocolate is difficult, and prior to the comparison of the two methods the most suitable inoculation procedure was established.) The results are discussed in detail. - See more at: https://www.leatherheadfood.com/evaluation-of-the-new-oxoid-sprint-salmonella-system-and-the-reference-iso-method-in-chocolate#sthash.dlVG4eR1.dpuf | el |
| dc.language.iso | en | el |
| dc.publisher | Leatherhead Food International | el |
| dc.relation.ispartof | Society for Applied Microbiology | el |
| dc.rights | This item is probably protected by Copyright Legislation | el |
| dc.rights | Το τεκμήριο πιθανώς υπόκειται σε σχετική με τα Πνευματικά Δικαιώματα νομοθεσία | el |
| dc.source.uri | https://www.leatherheadfood.com/evaluation-of-the-new-oxoid-sprint-salmonella-system-and-the-reference-iso-method-in-chocolate | el |
| dc.title | Evaluation of the new Oxoid S.P.R.I.N.T. Salmonella system and the reference ISO method in chocolate | el |
| dc.type | Conference article | el |
| heal.type | other | el |
| heal.type.en | Other | en |
| heal.dateAvailable | 2018-02-28T16:08:57Z | - |
| heal.language | el | el |
| heal.access | free | el |
| heal.recordProvider | ΤΕΙ Θεσσαλονίκης | el |
| heal.fullTextAvailability | false | el |
| heal.type.el | Άλλο | el |
| Appears in Collections: | Δημοσιεύσεις σε Περιοδικά | |
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http://195.251.240.227/jspui/handle/123456789/9982
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