Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage

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Verocytotoxin-Producing Escherichia coli O26 in Raw Water Buffalo (Bubalus bubalis) Milk Products in Italy

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Exploring Historical Canadian Foodborne Outbreak Data Sets for Human Illness Attribution

(2016) A. RAVEL et al.   JOURNAL OF FOOD PROTECTION

Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk

(2016) DENNIS J. D'AMICO et al.   JOURNAL OF FOOD PROTECTION

Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

(2013) E. Wemmenhove et al.   INTERNATIONAL DAIRY JOURNAL

Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

(2012) Stéphane D. Miszczycha et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

An Overview of Molecular Stress Response Mechanisms in Escherichia coli Contributing to Survival of Shiga Toxin–Producing Escherichia coli during Raw Milk Cheese Production

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Virulence Profiling and Quantification of Verocytotoxin-Producing Escherichia coli O145:H28 and O26:H11 Isolated During an Ice Cream–Related Hemolytic Uremic Syndrome Outbreak

(2010) Glenn Buvens et al.   Foodborne Pathogens and Disease

Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producingEscherichia coli

(2009) CHRISTOPHER L BAYLIS   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Modelling time to growth ofEscherichia colias a function of water activity and undissociated lactic acid

(2009) M. Lindblad et al.   LETTERS IN APPLIED MICROBIOLOGY