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Gerokomou, V., Voidarou, C., Vatopoulos, A., Velonakis, E., Rozos, G., Alexopoulos, A., Plessas, S., Stavropoulou, E., Bezirtzoglou, E., Demertzis, P.G. and Akrida-Demertzi, K. (2011) Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications. Anaerobe, 17, 351-353. doi:10.1016/j.anaerobe.2011.06.005

has been cited by the following article:

• TITLE: Escherichia coli in seafood: A brief overview

  AUTHORS: Renata Albuquerque Costa

  KEYWORDS: Enterobacteria; Fish; Shellfish; Public Health

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.4 No.3A, March 29, 2013

  ABSTRACT: Considering the importance of researching the bacteriological quality of seafood, the following study aimed to make a brief overview on the occurrence of Escherichia coli in marine fish and shellfish, and to discuss the sanitary importance that the isolation of this enterobacteria represents to public health.