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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Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 5 vom: 17. Juli, Seite 413-419
Auteur principal:	Candel-Pérez, Carmen (Auteur)
Autres auteurs:	Zapata-Galián, Elvira, López-Nicolás, Ruben, Ros-Berruezo, Gaspar, Martínez-Graciá, Carmen
Format:	Article en ligne
Langue:	English
Publié:	2020
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Clostridioides difficile foodborne transmission contaminated mollusks microbiological quality raw mollusks seasonality Botulinum Toxins EC 3.4.24.69