Fabrication of gold/silver nanodimer SERS probes for the simultaneous detection of Salmonella typhimurium and Staphylococcus aureus

[1] Aik J(2020)Evaluating food safety management systems in Singapore: a controlled interrupted time-series analysis of foodborne disease outbreak reports Food Control 117 107324-1717

[2] Turner RM(2020)Changes in Salmonella contamination in meat and poultry since the introduction of the pathogen reduction and hazard analysis and critical control point rule J Food Prot 83 1707-30

[3] Kirk MD(2020)Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia Int Dairy J 109 104762-2245

[4] Heywood AE(2019)Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the northeast region of India Int J Food Microbiol 296 21-121

[5] Newall AT(2020)Prevalence and antimicrobial resistance of retail-meat-borne Salmonella in southern China during the years 2009-2016: the diversity of contamination and the resistance evolution of multidrug-resistant isolates Int J Food Microbiol 333 108790-566

[6] Williams MS(2019)Membrane fatty acids composition and fluidity modification in Salmonella typhimurium by culture temperature and resistance under pulsed electric fields Int J Food Sci Technol 54 2236-104

[7] Ebel ED(2020)Risk stratification biomarkers for staphylococcus aureus bacteraemia Clin Transl Immunol 9 e1110-1276

[8] Saini G(2016)The uncertainty evaluation of plate count method for bacillus cereus in food China Condiment 41 118-1015

[9] Nyirabahizi E(2009)Metabolomic analysis in food science: a review Trends Food Sci Technol 20 557-187

[10] Keba A(2018)Advanced molecular diagnostic techniques for detection of food-borne pathogens: current applications and future challenges Crit Rev Food Sci 58 84-1632

[1] Aik J(2020)Evaluating food safety management systems in Singapore: a controlled interrupted time-series analysis of foodborne disease outbreak reports Food Control 117 107324-1717

[2] Turner RM(2020)Changes in Salmonella contamination in meat and poultry since the introduction of the pathogen reduction and hazard analysis and critical control point rule J Food Prot 83 1707-30

[3] Kirk MD(2020)Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia Int Dairy J 109 104762-2245

[4] Heywood AE(2019)Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the northeast region of India Int J Food Microbiol 296 21-121

[5] Newall AT(2020)Prevalence and antimicrobial resistance of retail-meat-borne Salmonella in southern China during the years 2009-2016: the diversity of contamination and the resistance evolution of multidrug-resistant isolates Int J Food Microbiol 333 108790-566

[6] Williams MS(2019)Membrane fatty acids composition and fluidity modification in Salmonella typhimurium by culture temperature and resistance under pulsed electric fields Int J Food Sci Technol 54 2236-104

[7] Ebel ED(2020)Risk stratification biomarkers for staphylococcus aureus bacteraemia Clin Transl Immunol 9 e1110-1276

[8] Saini G(2016)The uncertainty evaluation of plate count method for bacillus cereus in food China Condiment 41 118-1015

[9] Nyirabahizi E(2009)Metabolomic analysis in food science: a review Trends Food Sci Technol 20 557-187

[10] Keba A(2018)Advanced molecular diagnostic techniques for detection of food-borne pathogens: current applications and future challenges Crit Rev Food Sci 58 84-1632