Prevalence of enterotoxigenic Escherichia coli in some processed raw food from animal origin
- 1 January 1980
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 39 (1) , 270-271
- https://doi.org/10.1128/aem.39.1.270-271.1980
Abstract
Eighteen of 1,200 colonies of Escherichia coli isolated from "keebe," hamburger, or sausage produced heat-labile enterotoxin. None of them produced heat-stable enterotoxin. The characteristics of 9 of the 18 strains are presented.Keywords
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