Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana

International Journal of Food Microbiology

Volumn 128, Issue 2, 2008, Pages 378-384

  Devirgiliis, Chiara ^a   Caravelli, Antonella ^a   Coppola, Doriana ^a   Barile, Simona ^a   Perozzi, Giuditta ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Dairy products; Erythromycin; Fermented foods; Foodborne bacteria; Kanamycin; Tetracycline

Indexed keywords

BACTERIAL DNA; ERYTHROMYCIN; KANAMYCIN; TETRACYCLINE;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL GENE; BACTERIUM COLONY; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CHEESEMAKING; CONTROLLED STUDY; DNA EXTRACTION; FERMENTATION; FOOD PROCESSING; GENE IDENTIFICATION; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PHENOTYPE; RAW FOOD; SPECIES COMPOSITION; SPECIES IDENTIFICATION; STARTER CULTURE; STRAIN IDENTIFICATION; WHEY;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; BUFFALOES; CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DNA FINGERPRINTING; DNA, BACTERIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG RESISTANCE, BACTERIAL; FOOD HANDLING; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; MILK; PHENOTYPE; SPECIES SPECIFICITY;

ANIMALIA; BACTERIA (MICROORGANISMS); BRUGMANSIA VERSICOLOR; BUBALUS; POSIBACTERIA;

EID: 55549097076     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.09.021     Document Type: Article

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