[prevalence of campylobacter spp. in poultry meat and raw milk using pcr, conventional cultural methods and fourier transform infrared spectroscopy].the identification of thermotolerant campylobacters in official food control in the state of baden-wuerttemberg has been traditionally performed using the cultural procedure as described in the iso-norm 10272:1995. analysis thus took 5-6 days to complete. additionally diagnostic problems caused by the accompanying flora as well as the resistance to nalidixic acid occured. within the scope of this study these problems could be solved by introducing a filtration step for the reduction of the accom ...200616729467
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