Incidence of staphylococcus aureus and analysis of associated bacterial communities on food industry surfaces

Applied and Environmental Microbiology

Volumn 78, Issue 24, 2012, Pages 8547-8554

  Gutiérrez, Diana ^a   Delgado, Susana ^a   Vázquez Sánchez, Daniel ^b   Martínez, Beatriz ^a   Cabo, Marta López ^b   Rodríguez, Ana ^a   Herrera, Juan J ^b   García, Pilar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTIC RESISTANCE; BACTERIAL BIOFILM; BACTERIAL COMMUNITY; ENTEROTOXIN; FOOD BORNE DISEASE; FOOD CONTACT; FOOD CONTAMINATION; FOOD INDUSTRIES; FOOD SECTOR; FOOD SPOILAGE; FOUR-GROUP; GRADIENT GEL ELECTROPHORESIS; HYGIENIC CONDITIONS; MICROBIOLOGICAL CONDITIONS; MICROBIOTAS; MULTISPECIES BIOFILM; PATHOGENIC BACTERIUM; PCR-DGGE; PROCESSING FACILITIES; RANDOM AMPLIFICATION OF POLYMORPHIC; S. AUREUS; SAFETY OF FOOD; STAPHYLOCOCCUS AUREUS; VIRULENCE FACTORS;

BACTERIA; BIOFILMS; ELECTROPHORESIS; FOOD PROCESSING; FOOD PRODUCTS; FOOD SAFETY; GENES; POLYMERASE CHAIN REACTION;

FOOD MICROBIOLOGY;

VIRULENCE FACTOR;

BACTERIUM; BIOFILM; FOOD INDUSTRY; FOOD SAFETY; MEAT; MICROBIAL COMMUNITY; POLYMERASE CHAIN REACTION; SEAFOOD; VIRULENCE;

ANTIBIOTIC RESISTANCE; ARTICLE; BIOFILM; CLASSIFICATION; CLUSTER ANALYSIS; FOOD INDUSTRY; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; INCIDENCE; ISOLATION AND PURIFICATION; LYSOGENIZATION; MICROBIOLOGY; MOLECULAR TYPING; PHYSIOLOGY; RANDOM AMPLIFIED POLYMORPHIC DNA; STAPHYLOCOCCUS AUREUS;

BIOFILMS; CLUSTER ANALYSIS; DRUG RESISTANCE, BACTERIAL; ENVIRONMENTAL MICROBIOLOGY; FOOD INDUSTRY; GENOTYPE; HUMANS; INCIDENCE; LYSOGENY; MOLECULAR TYPING; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; STAPHYLOCOCCUS AUREUS; VIRULENCE FACTORS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS;

EID: 84870975106     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02045-12     Document Type: Article

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