Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)

Food Microbiology

Volumn 23, Issue 3, 2006, Pages 283-288

  Oteiza, Juan M ^a   Chinen, Isabel ^b   Miliwebsky, Elizabeth ^b   Rivas, Marta ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Administracion Nacional de Laboratorios E Institutos de Salud Dr Carlos G Malbran   (Argentina)

Author keywords

Blood link sausage; Morcilla; O157:H7; PCR; STEC

Indexed keywords

SHIGA TOXIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD INDUSTRY; HUMAN; HYGIENE; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; STANDARD; SWINE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; HUMANS; HYGIENE; MEAT PRODUCTS; SHIGA TOXINS; SWINE;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ESCHERICHIA COLI;

EID: 26044441146     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.04.003     Document Type: Article

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