The aim of this study was to investigate whether continuous contamination of light pasteurized egg products with Salmonella enterica serovar Tennessee (S. Tennessee, which has been associated in hatching facilities) at a large European producer of industrial egg products was caused by persistent contamination of the production facility and to characterize the persistent strains. Seventy-three S. Tennessee isolates collected from products over a three-year period with intermittent contamination, and 15 control strains were compared by pulsed field gel electrophoresis using two enzymes. CLICK here for complete article. Journal of Applied Microbiology, Volume 117, Issue 2, pages 547–553, August 2014.
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