| Authors: |
Vingadassalon N; ANSES, Laboratory for Food Safety, Staphylococcus, Bacillus and Clostridium Unit (SBCL), 94706, Maisons-Alfort, France. Electronic address: noemie.vingadassalon@anses.fr., Merda D; ANSES, Laboratory for Food Safety, Shared Support Service for Data Analysis (SPAAD), 94706, Maisons-Alfort, France., Felten A; ANSES, Ploufragan-Plouzané-Niort Laboratory, GVB Unit, 22440, Ploufragan, France., Chesnais V; ANSES, Laboratory for Food Safety, Shared Support Service for Data Analysis (SPAAD), 94706, Maisons-Alfort, France., Kourtis C; State General Laboratory, Food Microbiology Laboratory, 1082, Nicosia, Cyprus., Van Nieuwenhuysen T; Sciensano, Foodborne Pathogens, 1050, Ixelles, Belgium., Nia Y; ANSES, Laboratory for Food Safety, Staphylococcus, Bacillus and Clostridium Unit (SBCL), 94706, Maisons-Alfort, France., Hennekinne JA; ANSES, Laboratory for Food Safety, Staphylococcus, Bacillus and Clostridium Unit (SBCL), 94706, Maisons-Alfort, France., Cavaiuolo M; ANSES, Laboratory for Food Safety, Staphylococcus, Bacillus and Clostridium Unit (SBCL), 94706, Maisons-Alfort, France. |
