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Autor:
Alessandra De Cesare, Frederique Pasquali, John Emerdhal Olsen, Antonio Valero, Gerardo Manfreda
Publikováno v:
International Journal of Food Microbiology
Eggs and egg products have been described as the most critical food vehicles of salmonellosis. The prevalence and level of contamination of Salmonella on table eggs are low, which severely affects the sensitivity of sampling plans applied voluntarily
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff55abdfac73c0ac391b1e4e7ef22dc1
