暥專斣崋丗11
僞僀僩儖丗Effects of cutting process on pork meat contamination by verotoxin-producing <I>Escherichia coli</I>(VTEC) and <I>E.coli</I> O157:H7
挊幰丗Bouvet,J.
榑暥-擭丗Int.J.Food Microbiol.,77:91-97(2002)
屄昜暘椶丗-
挷嵏崙丗僼儔儞僗


<ITEM1> \n挷嵏栚揑\n丂
丂
儀儘僩僉僔儞嶻惗戝挵嬠偲昦尨惈戝挵嬠O157偵傛傞偲懱墭愼偵媦傏偡僇僢僥傿儞僌夁掱偺塭嬁
 
<ITEM2> \n専懱柤\n僒儞僾儖僒僀僘\n媦傃嵦廤曽朄\n丂
丂
俁儢強偺僼儔儞僗崙撪偺僇僢僥傿儞僌僾儔儞僩
僇僢僩慜偺巬擏丗525専懱
戝傑偐側僇僢僩屻丗525専懱
攳旂丄崪敳偒屻丗550専懱
奺25們噓偺昞憌慻怐傪嵦嵽
寁1600専懱
彴丄僪傾丄僐儞儀傾儀儖僩奺1倣2媦傃僫僀僼慡懱偺僗儚僽
寁430専懱
愻忩悈奺5儕僢僩儖傪傠夁偟偨鄅巻丗12専懱
 
<ITEM3> \n挷嵏懳徾旝惗暔\n丂
丂
儀儘僩僉僔儞嶻惗戝挵嬠
昦尨惈戝挵嬠O157
 
<ITEM4> \n専嵏曽朄\n憹嬠偺桳柍\n攟抧\n丂
丂
擏媦傃娐嫬帋椏偼90倣倢BPW乮buffered peptone water乯傪壛偊丄僗僩儅僢僇乕張棟屻37亷堦斢攟梴丅
愻忩悈帋椏偵偼200倣倢BPW傪壛偊丄37亷堦斢攟梴丅

PCR朄偵傛傞stx堚揱巕偺専弌媦傃PFGE偵傛傞堚揱巕宆暿丅
 
<ITEM5> \n寢壥\n墭愼幚懺\n墭愼嬠偺惈忬\n杊彍懳嶔摍\n丂
丂
2042帋椏拞丄昦尨惈戝挵嬠O157偼専弌偝傟偢丅
儀儘僩僉僔儞嶻惗戝挵嬠偺専弌棪偼丄僇僢僥傿儞僌慜丗12亾丄戝傑偐側僇僢僥傿儞僌屻丗19亾丄嵶愗屻丗5亾丄娐嫬帋椏丗16亾丄堸椏悈丗0
儀儘僩僉僔儞嶻惗戝挵嬠偵傛傞撠偲懱偺墭愼宱楬偼摿掕偱偒偢丅
 
<ITEM6> \nPubMed\n
丂
Int J Food Microbiol, 77, 91
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?orig_db=PubMed&db=PubMed&cmd=Search&term=Int J Food Microbiol%5BJour%5D+AND+77%5Bvolume%5D+AND+91%5Bpage%5D
