Shiga toxin-producing Escherichia coli in retail foods in Poland: occurrence and genetic diversity

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: Available online 21 January 2026

Source: LWT

Author(s): Elżbieta Maćkiw, Joanna Kowalska

Publication date: Available online 21 January 2026Source: LWTAuthor(s): Elżbieta Maćkiw, Joanna Kowalska Read More

Related posts:

Default ThumbnailBacillus cereus s.l. from ready-to-eat products in Poland: Classical to whole-genome sequencing approach Default ThumbnailInfluence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread Default ThumbnailPollution analysis, source tracing and risk assessment of nitropolycyclic aromatic hydrocarbons in grilled meat products Default ThumbnailEvaluating the reliability of epicarp chromaticity as an independent indicator of maturity state during harvesting time for sweet cherry Default ThumbnailEnhanced Thermal Stability of Potato Protein-Pectin Emulsions: Synergistic Effects of Bulk and Interfacial Properties Default ThumbnailInsights into next-generation encapsulation of probiotics from a benchmark strain perspective