Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 9. Washing and Drying of Hands To Reduce Microbial Contamination

(2016) EWEN C. D. TODD et al.   JOURNAL OF FOOD PROTECTION

Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

(2014) Mõnica Hitomi Okura et al.   CIENCIA RURAL

Shiga-Toxin Genes and Genetic Diversity ofEscherichia coliIsolated from Pasteurized Cow Milk in Brazil

(2014) Simone Aparecida Hoffmann et al.   JOURNAL OF FOOD SCIENCE

Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production

(2012) Choreh Farrokh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

(2011) Maria Angélica Costa Dias et al.   FOOD CONTROL

Verocytotoxigenic (Shiga Toxin–Producing) Escherichia coli: Virulence Factors and Pathogenicity in the Farm to Fork Paradigm

(2010) Declan J. Bolton   Foodborne Pathogens and Disease

Prevalence and sources of cheese contamination with pathogens at farm and processing levels

(2009) Maria Kousta et al.   FOOD CONTROL