Publication | Closed Access

Levels and Toxigenicity of Bacillus cereus and Clostridium perfringens from Retail Seafood

Microbial ContaminationFoodborne IllnessFood MicrobiologyToxicologyClostridium PerfringensMicrobial Risk AssessmentMicrobiologyInfection ControlFoodborne HazardMedicineAntimicrobial ResistanceRetail SeafoodFood SafetyBacillus Cereus