Effective antibiotic resistance mitigation during cheese fermentation

Applied and Environmental Microbiology

Volumn 77, Issue 20, 2011, Pages 7171-7175

  Li, Xinhui ^a   Li, Yingli ^a,b   Alvarez, Valente ^a   Harper, Willis James ^a   Wang, Hua H ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b CHONGQING MEDICAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTIC RESISTANCE; BACTERIAL CONTAMINATION; FINISHED PRODUCTS; POTENTIAL SOURCES; PUBLIC HEALTH; RELATED PRODUCTS; RETAIL CHEESE;

FERMENTATION;

ANTIBIOTICS;

ANTIINFECTIVE AGENT;

ANTIBIOTIC RESISTANCE; BACTERIUM; DISEASE PREVALENCE; FERMENTATION; POLLUTION EFFECT; PUBLIC HEALTH;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL LOAD; BACTERIUM; CHEESE; DRUG EFFECT; FERMENTATION; FOOD HANDLING; FOOD SAFETY; METHODOLOGY; MICROBIOLOGY;

ANTI-BACTERIAL AGENTS; BACTERIA; BACTERIAL LOAD; CHEESE; DRUG RESISTANCE, BACTERIAL; FERMENTATION; FOOD SAFETY; FOOD TECHNOLOGY;

EID: 82955206460     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.05069-11     Document Type: Article

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