2001
DOI: 10.1016/s0168-1605(01)00464-0
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Comparison of culture, PCR and immunoassays for detecting Escherichia coli O157 following enrichment culture and immunomagnetic separation performed on naturally contaminated raw meat products

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Cited by 61 publications
(38 citation statements)
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“…V. harveyi was used as a negative control. DNA extraction was carried out for all samples using the heat-shock technique 7 . Kanagawa Test.…”
Section: Methodsmentioning
confidence: 99%
“…V. harveyi was used as a negative control. DNA extraction was carried out for all samples using the heat-shock technique 7 . Kanagawa Test.…”
Section: Methodsmentioning
confidence: 99%
“…Total chromosomal DNA from Aeromonas strains was extracted using the heat-shock method according to Chapman et al (2001) with modifications. In brief, the strains were grown overnight in 2 ml of LB (Luria Broth) 1% NaCl and centrifuged for 5 min at 10,000 £ g. The pellet was resuspended in 1 ml sterile MilliQ w water and centrifuged for 3 min at 10,000 £ g. The pellet was resuspended in 200 ml of sterile MilliQ w water and the 1.5 ml microtubes were boiled for 10 min at 958C and then immediately frozen for 30 min at 2208C.…”
Section: Preparation Of Dnamentioning
confidence: 99%
“…Isolates were responsible for community-or hospital-acquired infections, and for colonization. Detection of bla genes: Total DNA extraction was carried out for all samples using the heat-shock technique (CHAPMAN et al 2001). Isolates were tested by PCR for the β-lactamase groups SHV, TEM and CTX-M, with previously described oligonucleotides and reaction conditions (CAO et al 2002).…”
Section: Settingmentioning
confidence: 99%