Skip to main content
Have a personal or library account? Click to login
Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from? Cover

Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
By: ,   and    
Open Access
|Oct 2022
Authors

Authors

Kameník Josef

Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno

Dušková Marta

Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno

Dorotíková Kateřina

Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno
DOI: https://doi.org/10.2478/mjfst-2022-0007 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
Journal RSS Feed
Language: English
Page range: 1 - 8
Published on: Oct 14, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
EHEC,
pathogenicity island,
Shiga toxin,
virulence factors,
A/E lesions
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Kameník Josef, Dušková Marta, Dorotíková Kateřina, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 12 (2022): Issue 1 (October 2022)
Next article