Resistance to β-lactams in bacteria isolated from different types of Portuguese cheese

International Journal of Molecular Sciences

Volumn 10, Issue 4, 2009, Pages 1538-1551

  Amador, Paula ^a,b,c   Fernandes, Ruben ^b   Prudêncio, Cristina ^b   Brito, Luísa ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b POLYTECHNIC INSTITUTE OF PORTO   (Portugal)

^c INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

lactam resistant enterobacteriaceae; Blatem gene; Cheese, minimal inhibitory concentration (MIC); Multiplex PCR; Ready to eat (RTE) food

Indexed keywords

AMOXICILLIN PLUS CLAVULANIC ACID; AMPICILLIN; AZTREONAM; BETA LACTAM ANTIBIOTIC; BETA LACTAMASE; CEFOTAXIME; CEFOXITIN; CEFPIROME; CEFTAZIDIME; CHLORAMPHENICOL; CIPROFLOXACIN; COTRIMOXAZOLE; GENTAMICIN; IMIPENEM; MEROPENEM; TETRACYCLINE;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM ISOLATE; CHEESE; CONTROLLED STUDY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PHENOTYPE;

Β-LACTAM-RESISTANT ENTEROBACTERIACEAE; BLATEM GENE; CHEESE, MINIMAL INHIBITORY CONCENTRATION (MIC); MULTIPLEX-PCR; READY-TO-EAT (RTE) FOOD;

AMPICILLIN; ANTI-BACTERIAL AGENTS; BETA-LACTAMASES; BETA-LACTAMS; CHEESE; DRUG RESISTANCE, BACTERIAL; ENTEROBACTERIACEAE; HUMANS; MICROBIAL SENSITIVITY TESTS; PORTUGAL;

ENTEROBACTERIACEAE;

EID: 67149094712     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms10041538     Document Type: Article

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