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Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards

I Cools1, M Uyttendaele, J Cerpentier

  • 1Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.

Letters in Applied Microbiology
|May 17, 2005
PubMed
Abstract

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