Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study

Feldsine, PTLienau, AHLeung, SCMui, LAHumbert, FBohnert, MMooijman, KrivmSchulten, Sin 't Veld, PRollier, PLeuschner, RCapps, K2025-03-182025-03-18200312723915https://rivm.openrepository.com/handle/10029/639828Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative studyArticleJ AOAC Int 2003; 86:275-952025-03-18