Clostridium difficile in ground meat, France

Emerging Infectious Diseases

Volumn 16, Issue 4, 2010, Pages 733-735

  Bouttier, Sylvie ^a   Barc, Marie Claude ^a   Felix, Benjamin ^b   Lambert, Sylvie ^a   Collignon, Anne ^a   Barbut, Frédéric ^b  

^a UNIVERSITÉ PARIS SACLAY   (France)

^b HÔPITAL SAINT ANTOINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ERYTHROMYCIN; LEVOFLOXACIN; LINCOMYCIN; LINEZOLID; METRONIDAZOLE; MOXIFLOXACIN; TEICOPLANIN; TELITHROMYCIN; VANCOMYCIN;

ANTIBIOTIC SENSITIVITY; BACTERIAL SPORE; BACTERIUM COLONY; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BACTERIUM DETECTION; BEEF; BROTH DILUTION; CAT; CLOSTRIDIUM DIFFICILE; CONTROLLED STUDY; DISK DIFFUSION; FOOD CONTAMINATION; FOOD PROCESSING; FRANCE; LETTER; NONHUMAN; RAW MEAT;

ANIMAL FEED; ANIMALS; CATTLE; CLOSTRIDIUM DIFFICILE; ENTEROCOLITIS, PSEUDOMEMBRANOUS; HUMANS; MEAT; MEAT PRODUCTS; PARIS; SWINE;

EID: 77950682885     PISSN: 10806040     EISSN: 10806059     Source Type: Journal    
DOI: 10.3201/eid1604.091138     Document Type: Letter

References (10)

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