Annals of Military and Health Sciences Research

Published by: Kowsar

Assessment of Bactaslyde media in diagnosis of Salmonella in water and foods in comparison with standard method in order to use in crisis

Hooman Motlagh 1 , * , Hamidreza Tavakoli 2 , Arasb Dabbagh Moghaddam 3 , Narjes Cheraghi 4 and Hesameddin Akbarein 5
Authors Information
1 Instructor, Department of Preventive Medicine, Golestan Hospital, AJA University of Medical Sciences, Tehran, Iran., Andorra
2 Assistant Professor, Department of Nutrition and Food Hygiene, Baghiatollah University of Medical Sciences, Tehran, Iran, Andorra
3 Instructor, Department of Social Medicine and Public Health, AJA University of Medical Sciences, Tehran, Iran, Andorra
4 Researcher, Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
5 Researcher, Division of Epidemiology, Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
Article information
  • Annals of Military and Health Sciences Research: June 30, 2013, 11 (2); e66215
  • Published Online: May 06, 2013
  • Article Type: Original Article
  • Received: February 19, 2013
  • Accepted: April 06, 2013

To Cite: Motlagh H, Tavakoli H , Dabbagh Moghaddam A , Cheraghi N , Akbarein H . et al. Assessment of Bactaslyde media in diagnosis of Salmonella in water and foods in comparison with standard method in order to use in crisis, Ann Mil Health Sci Res. 2013 ; 11(2):e66215.

Abstract
© 2013, Annals of Military and Health Sciences Research. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

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