Isolation, molecular and phenotypic characterization of Cronobacter spp. in ready-to-eat salads and foods from Japanese cuisine commercialized in Brazil-Reference-Cited by-同舟云学术

Isolation, molecular and phenotypic characterization of Cronobacter spp. in ready-to-eat salads and foods from Japanese cuisine commercialized in Brazil

Published:2018-05 Issue: Volume:107 Page:353-359
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vasconcellos Luiza,Carvalho Carla Trece,Tavares Rodrigo Overas,de Mello Medeiros Valéria,de Oliveira Rosas Carla,Silva Júlia Nunes,dos Reis Lopes Silvia Maria,Forsythe Stephen James,Brandão Marcelo Luiz Lima^ORCID

Funder

Ministry of Health

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. Identificação de Cronobacter spp. em queijos e perfil de suscetibilidade antimicrobiana;Brandao,2016

5. Investigação de um surto causado por Cronobacter malonaticus em um hospital maternidade em Teresina,Piauí: caracterização e tipificação por eletroforese em gel de campo pulsado;Brandao,2015

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