Asset Details
Do you wish to reserve the book?
Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages
Do you wish to request the book?
Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages
2013
Overview
The antimicrobial susceptibility of coagulase-negative staphylococci isolated from spontaneously fermented sausages was assessed using both traditional and molecular methods. Isolates were tested for sensitivity to vancomycin, ampicillin, erythromycin, tetracycline, gentamycin and oxacillin by the disk diffusion method and quantitative-qualitative epsilometer test. PCR was used for the detection of resistance genes mecA, ermB, tetK and tetM. The identified coagulase-negative staphylococci were Staphylococcus epidermidis (69 %), S. capitis (5 %) and S. warneri (2.5 %). S. epidermidis showed a high rate of phenotypical resistance to tetracycline and erythromycin (44.4 % of strains). Molecular evaluation of resistance determinants revealed tetK or tetM genes in eight S. epidermidis strains. Although S. epidermidis is not classical food poisoning bacteria, its presence in food could be of public health significance due to the possible spread of antimicrobial resistance determinants. Our findings implicate that spontaneous meat fermentation could result in products with a potential hazard to consumers.
Publisher
Sveuciliste U Zagrebu,Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet,University of Zagreb Faculty of Food Technology and Biotechnology
Subject
