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Tetrazolium reduction allows assessment of biofilm formation by Campylobacter jejuni in a food matrix model |
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| Authors: | H.L. Brown A.H.M. van Vliet R.P. Betts M. Reuter |
| Affiliation: | 1. Institute of Food Research, Gut Health and Food Safety Programme, , Norwich, UK;2. Campden BRI, , Chipping Campden, Gloucestershire, UK |
| Abstract: | |
| Keywords: | 2,3,5 triphenyltetrazolium chloride biofilm Campylobacter jejuni crystal violet food matrix |