Persistence and reduction of Shiga toxin-producing <em>Escherichia coli</em> serotype O26:H11 in different types of raw fermented sausages

Böhnlein, C; Kabisch, J; Müller-Herbst, S; Fiedler, G; Franz, C; Pichner, R

doi:10.1016/j.ijfoodmicro.2017.09.019

Document type:: Zeitschriftenaufsatz
Author(s):: Böhnlein, C; Kabisch, J; Müller-Herbst, S; Fiedler, G; Franz, C; Pichner, R;
Title:: Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages
Journal title:: Internatinal Journal of Food Microbiology
Year:: 2017
Journal issue:: 261
Pages contribution:: 82-88
Fulltext / DOI:: doi:10.1016/j.ijfoodmicro.2017.09.019
Semester:: SS 17
TUM Institution:: Lehrstuhl für Mikrobielle Ökologie
Ingested:: 12.01.2018
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