| Authors: |
Merda D; French Agency for Food, Environmental and Occupational Health & Safety (ANSES), University of Paris-Est, Maisons-Alfort, France., Felten A; French Agency for Food, Environmental and Occupational Health & Safety (ANSES), University of Paris-Est, Maisons-Alfort, France., Vingadassalon N; French Agency for Food, Environmental and Occupational Health & Safety (ANSES), University of Paris-Est, Maisons-Alfort, France., Denayer S; Scientific Service of FoodBorne Pathogens, Sciensano, Brussels, Belgium., Titouche Y; Laboratory of Analytical Biochemistry and Biotechnology, University of Mouloud Mammeri, Tizi Ouzou, Algeria., Decastelli L; National Reference Laboratory for Coagulase-Positive Including Staphylococcus aureus, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy., Hickey B; Department of Agriculture, Food and the Marine, Kildare, Ireland., Kourtis C; State General Laboratory, Food Microbiology Laboratory, Nicosia, Cyprus., Daskalov H; National Center of Food Safety, NDRVI, BFSA, Sofia, Bulgaria., Mistou MY; French Agency for Food, Environmental and Occupational Health & Safety (ANSES), University of Paris-Est, Maisons-Alfort, France., Hennekinne JA; French Agency for Food, Environmental and Occupational Health & Safety (ANSES), University of Paris-Est, Maisons-Alfort, France. |
