Shigatoxin producing Escherichia coli (STEC) in conventionally and organically produced salami products;STEC in konventionell und ökologisch hergestellten salamiprodukten

Fleischwirtschaft

Volumn 86, Issue 10, 2006, Pages 112-113

  Pichner, Rohtraud ^a,b   Hechelmann, Hansgeorg ^a,b   Steinrück, Hartmut ^a,c   Gareis, Manfred ^a,b  

^a Standort Kulmbach ^*

^b Institut fur Mikrobiologie und Toxikologie   (Germany)

^c FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

HYGIENE REGULATIONS; RETAIL MARKET; SALAMI PRODUCTS;

CONTAMINATION; ECOLOGY; FOOD PRODUCTS; HEALTH HAZARDS; LAWS AND LEGISLATION; MICROBIOLOGY; PH EFFECTS; REGULATORY COMPLIANCE; SODIUM CHLORIDE;

BACTERIA;

ENTEROBACTERIACEAE; ESCHERICHIA COLI;

EID: 33750375616     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (18)

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