Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters

International Journal of Food Microbiology

Volumn 159, Issue 2, 2012, Pages 74-83

  Marty, Esther ^a   Bodenmann, Chantal ^a   Buchs, Jasmin ^a   Hadorn, Ruedi ^b   Eugster Meier, Elisabeth ^c   Lacroix, Christophe ^a   Meile, Leo ^a  

^a ETH ZURICH   (Switzerland)

^b Schweizer Fleisch Fachverband (SFF)   (Switzerland)

^c AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Antibiotic resistance; Meat fermentation; Safety assessment; Staphylococci; Staphylococcus equorum; Starter culture

Indexed keywords

AMOXICILLIN; AMPICILLIN; BIOGENIC AMINE; CATALASE; CHLORAMPHENICOL; CLINDAMYCIN; CLOXACILLIN; ERYTHROMYCIN; FUSIDIC ACID; GENTAMICIN; HEMOLYSIN; KANAMYCIN; METICILLIN; NITRATE REDUCTASE; OXACILLIN; PENICILLIN G; PSEUDOMONIC ACID; RIFAMPICIN; STAPHYLOCOCCUS ENTEROTOXIN; STREPTOMYCIN; TETRACYCLINE; TRIMETHOPRIM; VANCOMYCIN; VIRULENCE FACTOR;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; BACTERIUM ISOLATE; BREEDING; BROTH DILUTION; CLUSTER ANALYSIS; COAGULASE NEGATIVE STAPHYLOCOCCUS; COMMERCIAL SPECIES; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; GENOTYPE; HABITAT; HEMOLYSIS; HUMAN; HUMAN CELL; MEAT; NONHUMAN; PENICILLIN RESISTANCE; PHENOTYPE; POLYMERASE CHAIN REACTION; PREVALENCE; PULSED FIELD GEL ELECTROPHORESIS; RISK ASSESSMENT; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS WARNERI; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIAL PROTEINS; BIOGENIC AMINES; CATALASE; COAGULASE; DRUG RESISTANCE, MICROBIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; ENTEROTOXINS; FERMENTATION; FOOD MICROBIOLOGY; HEMOLYSIN PROTEINS; MEAT PRODUCTS; NITRATE REDUCTASE; PHENOTYPE; POLYMERASE CHAIN REACTION; PROSPECTIVE STUDIES; STAPHYLOCOCCUS; VIRULENCE FACTORS;

EID: 84867619733     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.025     Document Type: Article

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