Detection and Growth of Enteropathogenic Escherichia coli in Soft Ripened Cheese

The organism most frequently encountered during the 1971 outbreak of enteropathogenic Escherichia coli (EPEC) in soft ripened cheese was a strain that failed to ferment lactose broth within 48 h. Since existing methods for E. coli are dependent upon fermentation of this sugar, such strains can remai...

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Manylion Llyfryddiaeth

Cyhoeddwyd yn:	Appl Microbiol
Prif Awduron:	Fantasia, L. D., Mestrandrea, L., Schrade, J. P., Yager, J.
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	American Society for Microbiology (ASM) 1975
Pynciau:	Food Microbiology and Toxicology
Mynediad Ar-lein:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186941/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1090249/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.2.179-185.1975
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