Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

International Journal of Food Microbiology

Volumn 107, Issue 2, 2006, Pages 148-158

  Martin B ^a   Garriga, M ^a   Hugas, M ^b   Bover Cid, S ^c   Veciana Nogues M T ^c   Aymerich, T ^a  

^a IRTA   (Spain)

^b EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

^c UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Antibiotic resistance; Biogenic amines; Enterotoxins; Fermented sausages; Lipolysis; Plasmid profiling; Proteolysis; RAPD PCR; Staphylococci

Indexed keywords

AMOXICILLIN; AMPICILLIN; BIOGENIC AMINE; CADAVERINE; CATALASE; CHLORAMPHENICOL; CIPROFLOXACIN; CLAVULANIC ACID; CLINDAMYCIN; COTRIMOXAZOLE; DALFOPRISTIN PLUS QUINUPRISTIN; ENTEROTOXIN; ERYTHROMYCIN; GENTAMICIN; HISTAMINE; IMIPENEM; LINEZOLID; METICILLIN; NITROFURANTOIN; PENICILLIN BINDING PROTEIN 2A; PENICILLIN G; PHENETHYLAMINE; PUTRESCINE; RIFAMPICIN; SULFONAMIDE; TETRACYCLINE; TRYPTAMINE; TYRAMINE; VANCOMYCIN;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; DRUG SENSITIVITY; FERMENTED PRODUCT; GENETIC VARIABILITY; GRAM POSITIVE COCCI; HYGIENE; LIPOLYSIS; MEAT; MICROCOCCUS; NONHUMAN; PLASMID; POLYMERASE CHAIN REACTION; PROTEIN DEGRADATION; RANDOM AMPLIFIED POLYMORPHIC DNA; SAFETY; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS WARNERI; STAPHYLOCOCCUS XYLOSUS;

ANIMALS; ANTI-BACTERIAL AGENTS; BASE SEQUENCE; BIOGENIC AMINES; CATALASE; DNA, BACTERIAL; DRUG RESISTANCE, BACTERIAL; ENTEROTOXINS; FERMENTATION; LIPOLYSIS; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; PEPTIDE HYDROLASES; PHYLOGENY; PLASMIDS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPECIES SPECIFICITY; STAPHYLOCOCCUS; SWINE;

BACTERIA (MICROORGANISMS); KOCURIA VARIANS; MICROCOCCUS; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS WARNERI; STAPHYLOCOCCUS XYLOSUS;

EID: 33644755586     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.08.024     Document Type: Article

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