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Autor:
Anja Schlierf, Kerstin Stingl, I. Huber, Elisabeth Repérant, Igor Gruntar, Imke F. Wulsten, Ewa Pacholewicz, Anna Zawilak-Pawlik, Florian Priller, Marko Rossow, Vala Fridriksdottir, Greta Gölz, Miriam Koene, Janani Govindaswamy, Jasna Kovac, Huong Quynh Luu, Veronique Zeller-Peronnet, F. Jorgensen, Azuka N. Iwobi, Annika Rohlfing, Sandra Scheuring, Kirstin Frost, Sonja Lick, Maja Thieck, Kirsten Simon, Janine Heise, Steffen Uhlig
Publikováno v:
International Journal of Food Microbiology, 359
International Journal of Food Microbiology 359 (2021)
International Journal of Food Microbiology 359 (2021)
Campylobacter jejuni is the leading bacterial food-borne pathogen in Europe. Despite the accepted limits of cultural detection of the fastidious bacterium, the “gold standard” in food microbiology is still the determination of colony-forming unit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a22f269bb0f9caa9bcd159d002dcf1b2
https://doi.org/10.1016/j.ijfoodmicro.2021.109417
https://doi.org/10.1016/j.ijfoodmicro.2021.109417
