Attachment of Shiga Toxin-Producing Escherichia coli (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue.

Autor: Unruh DA; Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USA., Uhl BC; Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USA., Phebus RK; Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USA., Gragg SE; Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USA.

Publikováno v: Microorganisms [Microorganisms] 2021 Nov 10; Vol. 9 (11). Date of Electronic Publication: 2021 Nov 10.