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1.

Seeliger H.P.R., Jones D., Sneath P., Mair N., Sharpe M. E. & J Holt (1986)

Bergey’s

1

Manual of Systematic Bacteriology

, Vol. 2, 1235-1245

2

2.

Rocourt J., Boerlin P., Grimont F., Jacquet C., &Piffaretti J.C. (1992)

Int. J. Syst.

3

Bacteriol.

42

, 69-73

4

3.

Baron, E.L., Jorgensen, J.H., Landry, M.L., Murray, P.R., &Pfaller, M.A . (2007)

5

Manual of Clinical Microbiology

, 9

th

Ed., American Society for Microbiology,

6

Washington, DC, pp 474–480 (1991)

7

4.

Hitchins, A.D. (1995)

Bacteriological Analytical Manual

, 8th Ed., Chapter 10,

8

http://www.cfsan.fda.gov/~ebam/bam-10.html

9

5.

U.S. Department of Agriculture, Food Safety and Inspection Service,

Microbiology

10

Laboratory Guidebook

, MLG 8.07,

http://www.fsis.usda.gov/PDF/MLG_8_07.pdf

11

6.

Feldsine P., Abeyta C., and Andrews W.H., (2002) AOAC INTERNATIONAL

12

Methods Committee Guidelines for Validation of Qualitative and Quantitative Food

13

Microbiological Official Methods of Analysis,

J. AOAC Int.

85

, 1187-1200

14

15

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