Article Versions Notes

Bosilevac JM, Katz TS, Manis LE, Rozier L, Day M. Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef. Foods. 2025; 14(3):382. https://doi.org/10.3390/foods14030382

Bosilevac, Joseph M., Tatum S. Katz, Leslie E. Manis, Lorenza Rozier, and Michael Day. 2025. "Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef" Foods 14, no. 3: 382. https://doi.org/10.3390/foods14030382

Bosilevac, J. M., Katz, T. S., Manis, L. E., Rozier, L., & Day, M. (2025). Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef. Foods, 14(3), 382. https://doi.org/10.3390/foods14030382