Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain

Clostridioides difficile reservoirs other than humans are becoming increasingly recognized, and the occurrence of the pathogen in shellfish raises concern because spores can survive cooking temperature and edible bivalve mollusks are often consumed raw or poorly cooked. This study was conducted to d...

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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 5 vom: 17. Juli, Seite 413-419
1. Verfasser:	Candel-Pérez, Carmen (VerfasserIn)
Weitere Verfasser:	Zapata-Galián, Elvira, López-Nicolás, Ruben, Ros-Berruezo, Gaspar, Martínez-Graciá, Carmen
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Clostridioides difficile foodborne transmission contaminated mollusks microbiological quality raw mollusks seasonality Botulinum Toxins EC 3.4.24.69