A risk assessment of shiga toxin-producing Escherichia coli (STEC) in the Norwegian meat chain with emphasis on dry-cured sausages
dc.contributor.author | Rimstad, Espen | |
dc.contributor.author | Håvarstein, Leiv Sigve | |
dc.contributor.author | Kapperud, Georg | |
dc.contributor.author | Lassen, Jørgen Fredrik | |
dc.contributor.author | Lunestad, Bjørn Tore | |
dc.contributor.author | Nesbakken, Truls | |
dc.contributor.author | Robertson, Lucy Jane | |
dc.contributor.author | Skjerve, Eystein | |
dc.contributor.author | Wasteson, Yngvild | |
dc.date.accessioned | 2018-08-06T10:44:18Z | |
dc.date.available | 2018-08-06T10:44:18Z | |
dc.date.created | 2017-12-31T13:02:32Z | |
dc.date.issued | 2007 | |
dc.identifier.uri | http://hdl.handle.net/11250/2507535 | |
dc.language.iso | eng | |
dc.publisher | Norwegian Scientific Committee for Food Safety (VKM) | |
dc.relation.ispartof | VKM Report | |
dc.relation.ispartofseries | VKM Report | |
dc.relation.uri | https://vkm.no/download/18.13735ab315cffecbb51ffbc/1501002588432/1b1d63d5e9.pdf | |
dc.title | A risk assessment of shiga toxin-producing Escherichia coli (STEC) in the Norwegian meat chain with emphasis on dry-cured sausages | |
dc.type | Research report | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 74 | |
dc.source.issue | 13 | |
dc.identifier.cristin | 1533150 | |
cristin.unitcode | 7502,0,0,0 | |
cristin.unitcode | 7502,1,0,0 | |
cristin.unitname | Folkehelseinstituttet | |
cristin.unitname | Vitenskapskomiteen for mat og miljø | |
cristin.ispublished | true | |
cristin.fulltext | original |