Campylobacter spp. in food products of animal origin
Despite research already conducted within the last 30 years, campylobacteriosis remains the most common bacterial foodborne infection in the world. Little is known about the characteristics of Campylobacter and the survival of this apparently fragile organism in the food chain. The present literatur...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institut Agronomique et Vétérinaire Hassan II
2019-09-01
|
| Series: | Revue Marocaine des Sciences Agronomiques et Vétérinaires |
| Subjects: | |
| Online Access: | https://www.agrimaroc.org/index.php/Actes_IAVH2/article/view/744 |