Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory

International Journal of Food Microbiology

Volumn 71, Issue 2-3, 2001, Pages 177-188

  Gelsomino, R ^a,b   Vancanneyt, M ^b   Condon, S ^c   Swings, J ^b   Cogan, T M ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b GHENT UNIVERSITY   (Belgium)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; Cheesemaking factory; Enterococcus; Milk

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIUM IDENTIFICATION; CHEESE; COLIFORM BACTERIUM; CONTROLLED STUDY; COW; ENTEROCOCCUS; FECES; FOOD INDUSTRY; GENOTYPE; LACTOBACILLUS; MILK; NONHUMAN; PHENOTYPE; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; STAPHYLOCOCCUS; TECHNIQUE;

ANIMALS; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; DRUG RESISTANCE, MULTIPLE, BACTERIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENTEROCOCCUS; FECES; FOOD MICROBIOLOGY; HUMANS; MICROBIAL SENSITIVITY TESTS; MILK; PHENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; VANCOMYCIN RESISTANCE;

EID: 0035977392     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00620-1     Document Type: Article

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