Omar A Oyarzabal
Affiliation: Alabama State University
- Survival of Campylobacter jejuni and Campylobacter coli on retail broiler meat stored at -20, 4, or 12 degrees C and development of Weibull models for survivalOmar A Oyarzabal
Department of Biological Sciences, Alabama State University, 313 Life Science Building, 1627 Hall Street, Montgomery, Alabama 36101, USA
J Food Prot 73:1438-46. 2010....
- Significance of sample weight and enrichment ratio on the isolation of naturally occurring Campylobacter spp. in commercial retail broiler meatOmar A Oyarzabal
Department of Biological Sciences, Alabama State University, Montgomery, Alabama 36101, USA
J Food Prot 73:1339-43. 2010..and that a 1:4 enrichment ratio with 25 g of meat is the most practical approach for the isolation of Campylobacter spp. from retail broiler meat...
- Prevalence of Campylobacter spp. in skinless, boneless retail broiler meat from 2005 through 2011 in Alabama, USAAretha Williams
Department of Biological Sciences, Alabama State University, Montgomery, USA
BMC Microbiol 12:184. 2012..Data were analyzed by nominal variables (brand, plant, product, season, state and store) that may affect the prevalence of these bacteria...
- A simplified and cost-effective enrichment protocol for the isolation of Campylobacter spp. from retail broiler meat without microaerobic incubationPing Zhou
Department of Biological Sciences, 1627 Hall Street, Alabama State University, Montgomery, AL, USA
BMC Microbiol 11:175. 2011..Ribosomal intergenic spacer analyses (RISA) and denaturing gradient gel electrophoresis (DGGE) were used to study the bacterial communities of subsamples M and A after 48 h enrichment...