Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise

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Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise

En los últimos 20 años, Escherichia coli O157: H7 ha emergido como un nuevo patógeno, causando enfermedad, muerte y pérdidas económicas mundialmente. Diversos estudios han revelado que este patógeno posee importantes características de sobrevivencia, no obstante, existe criterio divergente respecto...

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Bibliographic Details
Main Authors:	Arias, Maria Laura, Monge-Rojas, Rafael, Antillón, Florencia, Chaves, Carolina
Format:	Online
Language:	eng
Published:	Universidad de Costa Rica 2001
Online Access:	https://revistas.ucr.ac.cr/index.php/rbt/article/view/18073

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