Researchers at the Pasteur Institut in France have developed a genomic analysis method for classifying and identifying Yersinia strains and estimating pathogenicity.
The Yersinia genus covers a range of bacteria distinguished by criteria such as
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Almost 50 people are ill in France as part of a foodborne outbreak linked to eating a brand of unpasteurized, raw milk sheep’s cheese.
A spokeswoman from Santé publique France told Food Safety News that
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Scientists have found the virulence of Listeria differs depending on the food type, discovering that dairy products are contaminated with the most virulent bacteria.
Researchers from the Pasteur Institute, the French National Institute of Health
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