Clostridium difficile in raw products of animal origin

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 172-175

  Jobstl M ^a   Heuberger, S ^a   Indra, A ^a   Nepf, R ^a   Kofer J ^a   Wagner, M ^b  

^a AUSTRIAN AGENCY FOR HEALTH AND FOOD SAFETY   (Austria)

^b Institute for Milk Hygiene   (Austria)

Author keywords

Clostridium difficile; Ground meat; Raw milk; Typing

Indexed keywords

CLINDAMYCIN; METRONIDAZOLE; MOXIFLOXACIN; POLYSORBATE 80; VANCOMYCIN;

ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL SPORE; BACTERIUM COLONY; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CLOSTRIDIUM DIFFICILE; CONTROLLED STUDY; FLUORESCENCE ANALYSIS; FOOD CONTAMINATION; FOOD MICROBIOTECHNOLOGY; GENE IDENTIFICATION; GRAM STAINING; MEAT; MILK; NONHUMAN; POLYMERASE CHAIN REACTION; RAW FOOD; RIBOTYPING;

ANIMALS; AUSTRIA; BACTERIAL TYPING TECHNIQUES; CLOSTRIDIUM DIFFICILE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; MEAT PRODUCTS; MILK; RIBOTYPING;

ANIMALIA; BACTERIA (MICROORGANISMS); CLOSTRIDIUM DIFFICILE;

EID: 76949096465     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.022     Document Type: Article

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