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Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
SA 442 origin staphylococcal enterotoxins staphylokinase crystal violet agar phenotype food
2014/2/26
Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to ...
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
ELISA allergen immunochemistry immunohistochemistry histochemistry
2014/2/25
This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. His...
Monitoring of Chlorinated Hydrocarbon Pollution of Meat and Fish in Croatia
chlorinated hydrocarbons pollution meat
2009/3/20
Four hundred and sixty-six fatty tissue samples of beef, pork, poultry and fish were assayed by the gas and liquid chromatography between 1992 and 1996 for chlorinated hydrocarbons: hexachlorobenzene ...
Classical and Molecular Identification of Thermotolerant Campylobacters from Poultry Meat
poultry meat Campylobacter C. jejuni C. coli
2009/3/20
Poultry meat samples from Slovenian retail market were examined for the presence of thermotolerant campylobacters. The isolates were identified by phenotypic and genotypic methods. ISO 10272 recommend...
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
QDA analysis suckling lamb organic production consumer preferences
2014/3/10
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After d...