E. coli — Worldwide/Unknown
1. D’Amico D: Incidence, ecology, and fate of target foodborne pathogens in the cheesemaking continuum. University of Vermont, 2008. Available at .
2. Johnson EA, Nelson JH, Johnson M: Microbiological safety of cheese made from heat-treated milk. Part 1. Executive summary, introduction and history. J Food Prot 1990; 53(5): 441-52. Abstract available at .
3. Reitsma CJ: Survival of Enterohemorrhagic _Escherichia coli_ O157:H7 During the Manufacture and Curing of Cheddar Cheese. South
…

