Microbiological quality and antimicrobial resistance of Escherichia coli and Staphylococcus aureus isolated from conventional and organic “Arzúa-Ulloa” cheese;Calidad microbiológica y resistencia a antimicrobianos de Escherichia coli y Staphylococcus aureus aislados a partir de queso “Arzúa-Ulloa” convencional y ecológico

CYTA - Journal of Food

Volumn 7, Issue 2, 2009, Pages 103-110

  Miranda, J M ^a   Mondragon A ^b   Vazquez B I ^a   Fente, C A ^a   Cepeda, A ^a   Franco, C M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Antimicrobial; Cheese; Organic; Resistance

Indexed keywords

ANTI-MICROBIAL AGENT; ANTIMICROBIAL; ANTIMICROBIAL RESISTANCES; DAIRY HERDS; E. COLI; EUROPEAN REGULATION; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL QUALITY; MONOCYTOGENES; ORGANIC; PROTECTED DESIGNATION OF ORIGINS; RESISTANCE; RESISTANCE RATE; S. AUREUS; SALMONELLA SPP; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; LISTERIA; PASTEURIZATION;

MICROORGANISMS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 77956812630     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/11358120902907014     Document Type: Article

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