Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats.

@article{Lin2014IncreasingPO,
  title={Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats.},
  author={Dachuan Lin and Meiying Yan and Song Lin and Sheng Chen},
  journal={Food microbiology},
  year={2014},
  volume={43},
  pages={
          1-4
        }
}
Hydrogen sulfide (H2S) production is considered a typical characteristic of Salmonella and an important marker for Salmonella isolation. In this study, a total of 82 (26%) Salmonella strains were isolated from 113 chicken and 204 pork samples, within which 49 Salmonella strains were H2S positive and 33 were H2S negative. Salmonella enterica serovar Derby was most prevalent in both pork and chicken followed by S. Typhimurium in pork and S. Heidelberg in chicken. Salmonella isolated from pork… CONTINUE READING
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