Hygienic quality and antibiotic resistance profile of sliced butchery

Anaerobe

Volumn 17, Issue 6, 2011, Pages 344-350

  Voidarou, C ^a   Alexopoulos, A ^b   Plessas, S ^b   Stavropoulou, E ^b   Fotou, K ^a   Tzora, A ^a   Skoufos, I ^a   Bezirtzoglou, E ^b  

^a Epirus Institute of Technology Arta   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Antibiotic resistance; Cold butchery; Ham; Microbe

Indexed keywords

AMIKACIN; AMPICILLIN; AZTREONAM; CEFALOTIN; CEFTRIAXONE; CHLORAMPHENICOL; ERYTHROMYCIN; GENTAMICIN; NALIDIXIC ACID; PENICILLIN G; STREPTOMYCIN; TYLOSIN;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACILLUS CEREUS; BACTERIUM IDENTIFICATION; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GREECE; HELICOBACTER PYLORI; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PRIORITY JOURNAL; PROCESS OPTIMIZATION; PURCHASING; SALMONELLA; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

ANTI-BACTERIAL AGENTS; BACTERIA; DRUG RESISTANCE, BACTERIAL; FOOD HANDLING; GREECE; MEAT PRODUCTS;

ANIMALIA; BACILLUS CEREUS; BACILLUS SP.; BACTERIA (MICROORGANISMS); CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CAMPYLOBACTER LARI; CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LACTOBACILLUS; SALMONELLA SP.; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

EID: 84655167693     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.06.001     Document Type: Article

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