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The objective of the research was to determine the occurrence of microorganisms from the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both, free-living population and farmed edible snails. The research material comprised the meat samples (25g each) collected from three snail species, i.e. Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum...
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