Virulence factors and genetic variability of Staphylococcus aureus strains isolated from raw sheep's milk cheese

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 53-57

  Spanu, Vincenzo ^a   Spanu, Carlo ^a   Virdis, Salvatore ^a   Cossu, Francesca ^a   Scarano, Christian ^a   De Santis, Enrico Pietro Luigi ^a  

^a UNIVERSITY OF SASSARI   (Italy)

Author keywords

Antibiotic resistance; Cheeses; Molecular variance; Staphylococcus aureus; Virulence factors

Indexed keywords

AMPICILLIN; BACTERIAL PROTEIN; BLAZ PROTEIN; CEFALOTIN; CEFOPERAZONE; CLOXACILLIN; ENTEROTOXIN; ERYTHROMYCIN; EXFOLIATIN; HEMOLYSIN; LEUKOCIDIN; OXACILLIN; PENICILLIN BINDING PROTEIN 2A; PENICILLIN G; TETM PROTEIN; TETRACYCLINE; TOXIC SHOCK SYNDROME TOXIN 1; UNCLASSIFIED DRUG; VANCOMYCIN;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL VIRULENCE; BACTERIUM CONTAMINATION; BACTERIUM ISOLATION; BIOTYPE; CHEESE; CHEESEMAKING; DAIRY PRODUCT; EWE; FOOD CONTAMINATION; GENETIC DISTANCE; GENETIC VARIABILITY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PENICILLIN RESISTANCE; PULSED FIELD GEL ELECTROPHORESIS; STAPHYLOCOCCUS AUREUS;

ANIMALS; ANTI-BACTERIAL AGENTS; CHEESE; DAIRYING; FEMALE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENETIC VARIATION; HUMANS; ITALY; MICROBIAL SENSITIVITY TESTS; MILK; SHEEP; STAPHYLOCOCCUS AUREUS; TOXINS, BIOLOGICAL; VIRULENCE; VIRULENCE FACTORS;

ANIMALIA; OVIS ARIES; STAPHYLOCOCCUS AUREUS;

EID: 84855469989     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.015     Document Type: Article

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