| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289719 | International Journal of Food Microbiology | 2016 | 8 Pages |
Abstract
Coxiella burnetii DNA was detected in 27/84 (32.14%) cheeses and positivity rate of handicraft cheeses reached 17.24%, while positivity rate of non-handicraft cheeses reached 65.38%. In addition, the MST profile of Coxiella burnetii detected in 5 cheese samples have shown the circulation of ST12 and ST32 genotypes in Tuscany.
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Authors
Alessia Galiero, Filippo Fratini, Cesare Cammà , Marco Di Domenico, Valentina Curini, Irene Baronti, Barbara Turchi, Domenico Cerri,