Foodborne pathogens

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli,...

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Detalles Bibliográficos
Autor principal: Bintsis, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604998/
https://www.ncbi.nlm.nih.gov/pubmed/31294175
http://dx.doi.org/10.3934/microbiol.2017.3.529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604998/
https://www.ncbi.nlm.nih.gov/pubmed/31294175
http://dx.doi.org/10.3934/microbiol.2017.3.529

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