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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Korean J Food Sci Anim Resour
Egile Nagusiak: Kim, Kyungmi, Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2017
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5599579/
https://ncbi.nlm.nih.gov/pubmed/28943771
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.4.579
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