Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage

Journal of Food Protection

Volumn 74, Issue 3, 2011, Pages 465-469

  Ribeiro, T ^a   Oliveira, M ^a   Fraqueza, M J ^a   Laukova A ^b   Elias, M ^c   Tenreiro, R ^d   Barreto, A S ^a   Semedo Lemsaddek, T ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

^c UNIVERSITY OF ÉVORA   (Portugal)

^d UNIVERSITY OF LISBON   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; VIRULENCE FACTOR;

ANIMAL; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ENTEROCOCCUS; FERMENTATION; GENETICS; HUMAN; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MULTIDRUG RESISTANCE; PATHOGENICITY; PORTUGAL; PRODUCT SAFETY;

ANIMALS; ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DRUG RESISTANCE, BACTERIAL; DRUG RESISTANCE, MULTIPLE, BACTERIAL; ENTEROCOCCUS; FERMENTATION; HUMANS; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; PORTUGAL; VIRULENCE FACTORS;

ANIMALIA; ENTEROCOCCUS FAECALIS;

EID: 79951966860     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-309     Document Type: Article

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