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Antimicrobial resistance of lactobacilli isolated from food
Lactobacillus spp. disk diffusion method broth microdilution method minimum inhibitory concentration (MIC) susceptibility to antibiotics dairy products meat products
2014/2/24
Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, ...
Antimicrobial Resistance of Staphylococcus aureus Isolates from Commercial Raw Meat, Humans, Pigs and Chickens
Antimicrobial resistance Meat Staphylococcus aureus
2009/4/8
A total of 414 Staphylococcus aureus strains isolated from raw meat, humans, pigs and chickens between 2002 and 2005 were examined for susceptibility to 14 antimicrobial agents by the agar dilution me...