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Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India

Traditional Fermented FoodsMicrobial ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologyMicrobiologyFoodborne HazardPublic HealthNortheast RegionBacterial PathogensClinical MicrobiologyFood SafetyPathogenic PotentialHealth Sciences