Publication | Closed Access

Isolation, molecular and phenotypic characterization of Cronobacter spp. in ready-to-eat salads and foods from Japanese cuisine commercialized in Brazil

Microbial HazardMicrobial ContaminationFoodborne PathogensCronobacter SppFood MicrobiologyPhenotypic CharacterizationMicrobiologyFoodborne HazardPublic HealthJapanese Cuisine