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Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages. (2014)

First Author: Quinto EJ

Attributed to: Increased safety of fermented sausage by the application of production exposure assessment for VTEC funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1128/aem.03791-13

PubMed Identifier: 24561587

Publication URI: http://europepmc.org/abstract/MED/24561587

Type: Journal Article/Review

Volume: 80

Parent Publication: Applied and environmental microbiology

Issue: 9

ISSN: 0099-2240