THE INCIDENCE OF PATHOGENIC SEROTYPES OFESCHERICHIA COLIIN PASTEURIZED MILK AND WASHED BOTTLES
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1960.tb00196.x/fullpdf
Reference10 articles.
1. Coliform organisms and pasteurization. I. The non-survival of Bact. coli;Barkworth;Dairy Ind.,1941
2. Detection and significance of the coliform group in milk. II. Identification of the species isolated;Bartram;Food Res.,1937
3. The coliform flora of milk and dairy products;Crossley;J. Dairy Res.,1946
4. The occurrence of coliform bacteria in milk;Malcolm;J. Dairy Res.,1933
5. The enrichment of aerogenes-cloacae types in milk held at low temperatures; with observations on the relative rates of growth of aerogenes-cloacae and B. coli types in milk at different temperatures;Malcolm;J. Dairy Res.,1939
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1. Occurrence of Fecal Coliforms and Enteropathogenic Escherichia coli (EEC) in Egyptian Soft Cheese;Journal of Food Protection;1988-06-01
2. Foodborne Illness Caused by Escherichia coli: A Review;Journal of Food Protection;1982-09-01
3. Survey of Commercially Available Cheese for Enterotoxigenic Escherichia coli1;Journal of Food Protection;1980-05-01
4. Survey of Soft and Semisoft Cheese for Presence of Fecal Coliforms and Serotypes of Enteropathogenic Escherichia coli;Journal of Food Protection;1978-03-01
5. Survival of Enteropathogenic and Non-Pathogenic Escherichia coli During the Manufacture of Camembert Cheese;Journal of Food Protection;1977-12-01
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