Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages.
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DOI: 10.1016/j.ijfoodmicro.2017.09.019
Abstract: Fermented sausages have been identified as source of several outbreaks of Shiga toxin-producing Escherichia coli (STEC). Illnesses linked to non-O157 STEC serotypes appear to be on the rise worldwide, and serogroup O26 is the second… read more here.
Keywords: fermented sausages; h11; o26 h11; shiga toxin ... See more keywords