4 research outputs found
<i>Salmonella</i> spp., <i>L</i>. <i>monocytogenes</i>, <i>E</i>. <i>coli</i> O157:H7, non-O157 STEC and <i>S</i>. <i>aureus</i> isolated from ground beef and environmental samples of butcher shops in the evaluation (2010–2011) and verification (2013) periods.
<p><i>Salmonella</i> spp., <i>L</i>. <i>monocytogenes</i>, <i>E</i>. <i>coli</i> O157:H7, non-O157 STEC and <i>S</i>. <i>aureus</i> isolated from ground beef and environmental samples of butcher shops in the evaluation (2010–2011) and verification (2013) periods.</p
Sources of <i>Salmonella</i> spp. serovars isolated during both study periods.
<p>Sources of <i>Salmonella</i> spp. serovars isolated during both study periods.</p
Microorganism counts in ground beef from butcher shops in the evaluation (2010–2011) and verification (2013) periods.
<p>Microorganism counts in ground beef from butcher shops in the evaluation (2010–2011) and verification (2013) periods.</p
Average risk of each group of variables during the evaluation (2010–2011) and verification (2013) periods.
<p>Average risk of each group of variables during the evaluation (2010–2011) and verification (2013) periods.</p