A Higher Prevalence Rate of Campylobacter in Retail Beef Livers Compared to Other Beef and Pork Meat Cuts
Author:
Publisher
MDPI AG
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health
Link
http://www.mdpi.com/1660-4601/10/5/2058/pdf
Reference40 articles.
1. Campylobacter Technical Informationhttp://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/technical.html
2. Campylobacter jejuni—An Emerging Foodborne Pathogen
3. Campylobacter jejuni Infections: Update on Emerging Issues and Trends
4. Development of a Standardized Susceptibility Test forCampylobacterwith Quality-Control Ranges for Ciprofloxacin, Doxycycline, Erythromycin, Gentamicin, and Meropenem
5. Association between Campylobacter infection and Guillain-Barré syndrome;Allos;J. Infect. Dis.,1997
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