Identification of Salmonella in the meat industry: biochemical and serological procedures
1989
Lowry, P.D. | Bates, M.L.
This publication describes the basis of Salmonella serological reaction, the rationale to serotyping procedures, and the methods to determine the antigenic make-up of any isolate. It also covers the identification steps of pure culture isolation and biochemical identification, necessary prerequisites to serology. The nature and extent of MIRINZ serotyping services are detailed along with a section on preparation and handling of cultures for posting. This publication is intended for use as a supplement to the publication "Microbiological Methods for the Meat Industry" (MIRINZ Publication No. 757) and includes detailed information on Salmonella serotyping that is not covered by that publication
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Эту запись предоставил Ministry for Primary Industries