ANTIBIOGRAMS OF STAPHYLOCOCCUS-AUREUS ISOLATES FROM SOME READY-TO-EAT PRODUCTS

被引：10
|
作者：
KWAGA, JKP [1 ]
ADESIYUN, AA [1 ]
机构：
[1] AHMADU BELLO UNIV, FAC VET MED, DEPT VET PUBL HLTH & PREVENT MED, ZARIA, NIGERIA
来源：
JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 11期
关键词：
D O I：
10.4315/0362-028X-47.11.865
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：865 / 867
页数：3
相关论文
共 50 条
  • [21] Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products
    Gelbicova, Tereza
    Brodikova, Kristyna
    Karpiskova, Renata
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022, 374
  • [22] STAPHYLOCOCCUS-AUREUS STRAINS FROM A TEACHING HOSPITAL - CLINICAL SOURCES AND ANTIBIOGRAMS
    GEDEBOU, M
    EAST AFRICAN MEDICAL JOURNAL, 1982, 59 (12) : 810 - 815
  • [23] Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products
    Sergelidis, D.
    Abrahim, A.
    Papadopoulos, T.
    Soultos, N.
    Martziou, E.
    Koulourida, V.
    Govaris, A.
    Pexara, A.
    Zdragas, A.
    Papa, A.
    LETTERS IN APPLIED MICROBIOLOGY, 2014, 59 (05) : 500 - 506
  • [24] Detection of potentially pathogenic Aeromonas isolates from ready-to-eat seafood products by PCR analysis
    Di Pinto, Angela
    Terio, Valentina
    Di Pinto, Pietro
    Tantillo, Giuseppina
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (02): : 269 - 273
  • [25] Predictive Growth Modeling of Staphylococcus aureus in Ready-to-eat Noodles Supplemented with Glycerol Monocaprylate
    Suo B.
    Zhao Y.
    Li Z.
    Xu C.
    Pan Z.
    Ai Z.
    Journal of Chinese Institute of Food Science and Technology, 2019, 19 (05): : 191 - 200
  • [26] The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods
    Lin, Qi
    Sun, Honghu
    Yao, Kai
    Cai, Jiong
    Ren, Yao
    Chi, Yuanlong
    BIOMOLECULES, 2019, 9 (10)
  • [27] Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
    Lu, Kuan-Hung
    Sheen, Yi-Jyun
    Huang, Tsui-Ping
    Kao, Shu-Hui
    Cheng, Chun-Lung
    Hwang, Cheng-An
    Sheen, Shiowshuh
    Huang, Lihan
    Sheen, Lee-Yan
    FOOD MICROBIOLOGY, 2020, 89
  • [28] Multilocus Sequence Typing and Virulence-Associated Gene Profile Analysis of Staphylococcus aureus Isolates From Retail Ready-to-Eat Food in China
    Yang, Xiaojuan
    Yu, Shubo
    Wu, Qingping
    Zhang, Jumei
    Wu, Shi
    Rong, Dongli
    FRONTIERS IN MICROBIOLOGY, 2018, 9
  • [29] Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S-aureus Contamination and a High Prevalence of Virulence Genes
    Puah, Suat Moi
    Chua, Kek Heng
    Tan, Jin Ai Mary Anne
    INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2016, 13 (02)
  • [30] Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana
    Adzitey, Frederick
    Ekli, Rejoice
    Aduah, Martin
    COGENT ENVIRONMENTAL SCIENCE, 2020, 6 (01):
12345