Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were...

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Detalles Bibliográficos
Autores principales: Kim, Kyungmi, Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599579/
https://www.ncbi.nlm.nih.gov/pubmed/28943771
http://dx.doi.org/10.5851/kosfa.2017.37.4.579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599579/
https://www.ncbi.nlm.nih.gov/pubmed/28943771
http://dx.doi.org/10.5851/kosfa.2017.37.4.579

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