A Risk Assessment of Shiga Toxin-producing Escherichia coli (STEC) in the Norwegian Meat Chain with Emphasis on Dry-cured Sausages
Espen Rimstad, Leiv Sigve Håvarstein, Georg Kapperud, Jørgen Lassen, Bjørn-Tore Lunestad, Truls Nesbakken, Lucy Robertson, Eystein Skjerve & Yngvild Wasteson · European Journal of Nutrition & Food Safety · 2021
• coli is part of the normal gastrointestinal microbial flora of humans and animals. E. coli bacteria causing enteric/diarrhoeal disease are categorized into different groups based on their virulence properties and pathogenic features in humans. Enterohaemorrhagic E. coli (EHEC)...
Open access
Research Article
10.9734/ejnfs/2021/v13i430404