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BioMed Research International
Volume 2017, Article ID 1609836, 10 pages
https://doi.org/10.1155/2017/1609836
Research Article

Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli

1Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Italy
2Department of Food Science and Technology, University of Cordoba, International Campus of Excellence in the AgriFood Sector (ceiA3), Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain

Correspondence should be addressed to A. Valero; se.ocu@orelava

Received 1 March 2017; Revised 24 June 2017; Accepted 24 July 2017; Published 22 August 2017

Academic Editor: Clara G. de los Reyes-Gavilan

Copyright © 2017 M. Trevisani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

M. Trevisani, A. Valero, and R. Mancusi, “Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli,” BioMed Research International, vol. 2017, Article ID 1609836, 10 pages, 2017. https://doi.org/10.1155/2017/1609836.