Real Time PCR Solutions for Food Safety

Microbiology News: 2009 » August

Lab M Media Selectively Identify Clostridium perfringens

Perfringens Agar OPSP The anaerobic micro-organism Clostridium perfringens is well-known as a cause of food poisoning, with cooked meats and gravy presenting some of the greatest risks. Heat-resistant spores can survive cooking processes, germinating when food
Posted: 2009-08-06

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