Prevalence of enterotoxigenic Escherichia coli in some processed raw food from animal origin.
AUTOR(ES)
Reis, M H
RESUMO
Eighteen of 1,200 colonies of Escherichia coli isolated from "keebe," hamburger, or sausage produced heat-labile enterotoxin. None of them produced heat-stable enterotoxin. The characteristics of 9 of the 18 strains are presented.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=291315Documentos Relacionados
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