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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: Kameník Josef,  Dušková Marta and  Dorotíková Kateřina  
Open Access
|Oct 2022

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
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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.

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