Prevalence and characterization of Salmonella serovars in retail meats of marketplace in Shaanxi, China

International Journal of Food Microbiology

Volumn 141, Issue 1-2, 2010, Pages 63-72

  Yang, Baowei ^a   Qu, Dong ^a   Zhang, Xiuli ^b   Shen, Jinling ^a   Cui, Shenghui ^c   Shi, Ying ^a   Xi, Meili ^a   Sheng, Min ^a   Zhi, Shuai ^a   Meng, Jianghong ^a,d  

^a NORTHWEST A F UNIVERSITY   (China)

^b CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^c State Drug Administration   (China)

^d UNIVERSITY OF MARYLAND   (United States)

Author keywords

Characterization; Prevalence; Retail meats; Salmonella

Indexed keywords

AADA PROTEIN; AMIKACIN; AMOXICILLIN PLUS CLAVULANIC ACID; AMPICILLIN; BACTERIAL PROTEIN; BETA LACTAMASE; BETA LACTAMASE CMY 2; BETA LACTAMASE DHA 1; BETA LACTAMASE PSE 1; BETA LACTAMASE TEM; BETA LACTAMASE VEB 1; CEFOPERAZONE; CEFOXITIN; CEFTRIAXONE; CHLORAMPHENICOL; CIPROFLOXACIN; COTRIMOXAZOLE; GENTAMICIN; KANAMYCIN; NALIDIXIC ACID; STREPTOMYCIN; SULFAMETHOXAZOLE; TETR PROTEIN; TETRACYCLINE; UNCLASSIFIED DRUG; ANTIINFECTIVE AGENT;

ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM CONTAMINATION; BEEF; CHICKEN MEAT; CHINA; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD CONTROL; GENETIC VARIABILITY; LAMB MEAT; MEAT; NONHUMAN; PORK; PREVALENCE; PULSED FIELD GEL ELECTROPHORESIS; SALMONELLA; SALMONELLA DERBY; SALMONELLA DJUGU; SALMONELLA ENTERITIDIS; SALMONELLA INDIANA; SALMONELLA INFANTIS; SALMONELLA SHUBRA; SALMONELLA TYPHIMURIUM; SEROTYPING; BACTERIAL GENE; BACTERIUM ISOLATION; CHICKEN; GENE CASSETTE; INTEGRON; LAMB; MARKET; PHENOTYPE; SALMONELLOSIS; SEROTYPE; ANIMAL; CATTLE; CLASSIFICATION; COMMERCIAL PHENOMENA; GENETICS; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; MULTIDRUG RESISTANCE; NUCLEOTIDE SEQUENCE; SHEEP; SWINE;

SALMONELLA;

ANIMALS; ANTI-BACTERIAL AGENTS; BASE SEQUENCE; BETA-LACTAMASES; CATTLE; CHICKENS; CHINA; COMMERCE; DRUG RESISTANCE, MULTIPLE, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; INTEGRONS; MEAT; PREVALENCE; SALMONELLA; SEROTYPING; SHEEP; SWINE;

EID: 77953536410     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.04.015     Document Type: Article

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