期刊
LETTERS IN APPLIED MICROBIOLOGY
卷 30, 期 6, 页码 443-447出版社
BLACKWELL SCIENCE LTD
DOI: 10.1046/j.1472-765x.2000.00744.x
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Fourteen food residues, Escherichia coli O157:H7 and Staphylococcus aureus on stainless steel surfaces were detected using a combined assay with adenylate kinase as a cellular marker and ATP bioluminescence. The limit of sensitivity ranged from 0 . 02 to 708 mu g for minced meat and broccoli, respectively. Both methods gave the same detection limit (10(5) cfu) for E. coli and Staph. aureus on stainless steel surfaces. The combined adenylate kinase-ATP assay is applicable to monitor the hygiene of work surfaces, especially those prone to contamination by meat and vegetable residues.
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