Methicillin-resistant Staphylococcus aureus in food products: Cause for concern or case for complacency?

Clinical Microbiology and Infection

Volumn 16, Issue 1, 2010, Pages 11-15

  Kluytmans, J A J W ^a  

^a VU UNIVERSITY MEDICAL CENTER   (Netherlands)

Author keywords

Food production animals; Food safety; Meat; MRSA; Pigs; Review

Indexed keywords

ANTACID AGENT; ANTIINFECTIVE AGENT; PENICILLIN BINDING PROTEIN 2A;

ANTIBIOTIC RESISTANCE; BACTERIAL COLONIZATION; BACTERIAL STRAIN; BACTERIAL VIRULENCE; ENDEMIC DISEASE; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD INTAKE; FOOD POISONING; FOOD SAFETY; HEALTH CARE COST; HUMAN; INFECTION CONTROL; LENGTH OF STAY; MEAT; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS INFECTION; MOLECULAR CLONING; MULTILOCUS SEQUENCE TYPING; NONHUMAN; PREVALENCE; PRIORITY JOURNAL; REVIEW; RISK ASSESSMENT; RISK FACTOR; STAPHYLOCOCCAL BACTEREMIA; STAPHYLOCOCCUS INFECTION;

ANIMALIA; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; SUIDAE;

EID: 71849089016     PISSN: 1198743X     EISSN: 14690691     Source Type: Journal    
DOI: 10.1111/j.1469-0691.2009.03110.x     Document Type: Review

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