E. coli and Salmonella on animal farms: sources, survival and management by Max Teplitski

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Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality by Max Teplitski, J. Dwain Butler

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Salmonella and tomatoes: Q & A for consumers by Max Teplitski, Keith Schneider, Michelle Danyluk

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Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella by Massimiliano Marvasi, George Hochmuth, Max Teplitski

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Impacto de las variedades de tomate y su estado de madurez en la susceptibilidad a Salmonella by Massimiliano Marvasi, Max Teplitski, George Hochmuth

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Salmonella and Pathogenic E. coli in the Crop Production Environment: Potential Sources, Survival, and Management by Max Teplitski, Andree George, George Hochmuth

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Contribución de las prácticas de producción de cultivos y las condiciones climáticas a la seguridad microbiológica de los tomates y pimientos by Massimiliano Marvasi, Max Teplitski, George Hochmuth

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The Role of Crop Production Practices and Weather Conditions in Microbiological Safety of Tomatoes and Peppers by Massimiliano Marvasi, George Hochmuth, Max Teplitski

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The Importance and Status of Florida Coral Reefs: Questions and Answers by Cory J. Krediet, Kim Ritchie, Max Teplitski

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Salmonella y Escherichia coli enteropatógena en el ambiente de producción de cultivos: fuentes potenciales, supervivencia y gestión by Massimiliano Marvasi, Max Teplitski, Andrée George, George Hochmuth

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Shiga Toxin-Producing Escherichia coli: Detection, Differentiation, and Implications for Food Safety by William J. Zaragoza, Max Teplitski, Clifton K. Fagerquist

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Salmonella y tomates: preguntas y respuestas para los consumidores by Max Teplitski, Keith R. Schneider, Michelle D. Danyluk, Claudio F. Gonzalez

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