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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
Open Access
Shiga Toxin-Producing
Escherichia coli
(STEC) and Meat Part 1: Where did the STEC come from?
Kameník Josef
Kameník Josef
,
Dušková Marta
Dušková Marta
and
Dorotíková Kateřina
Dorotíková Kateřina
| Oct 14, 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
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Published Online:
Oct 14, 2022
Page range:
1 - 8
DOI:
https://doi.org/10.2478/mjfst-2022-0007
Keywords
EHEC
,
pathogenicity island
,
Shiga toxin
,
virulence factors
,
A/E lesions
© 2022 Kameník Josef et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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