Comparison of Plating and Most Probable Number Techniques for the Isolation of Staphylococci from Foods
- 1 June 1973
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 36 (2) , 273-277
- https://doi.org/10.1111/j.1365-2672.1973.tb04102.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEWJournal of Milk and Food Technology, 1971
- Chlorination of water used for poultry processingBritish Poultry Science, 1968
- A Medium for the Isolation of Staphylococci from FoodstuffsJournal of Applied Bacteriology, 1966
- The Effect of Recovery Medium on the Isolation of Staphylococcus aureus after Heat Treatment and after the Storage of Frozen or Dried CellsJournal of Applied Bacteriology, 1965
- The Use of Sulphamezathine for Inhibiting Proteus Spp. on Baird‐Parker's Isolation Medium for Staphylococcus aureusJournal of Applied Bacteriology, 1964
- THE PERFORMANCE OF AN EGG YOLK‐TELLURITE MEDIUM IN PRACTICAL USEJournal of Applied Bacteriology, 1962
- AN IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCIJournal of Applied Bacteriology, 1962
- A TECHNIQUE FOR MAKING DILUTIONSJournal of Applied Bacteriology, 1956