The presence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. was investigated in pork and beef meat preparations. antibiotic-resistance was also tested on Enterococcus spp., Staphylococcus spp. and salmonella spp. isolated from such products. The Staphylococcus auerus counts were relatively low in all the tested samples. Escherichia coli over 5x103 cfu/g were detected in few samples, and Salmonella tiphymurium nad Salmonella rissen were isolated. Each of the Salmonella strain detected was resistant to 4 of the antibiotics tested. No vancomicin resistant Enterococcus spp. and no voncomicin and meticillin resistant Staphylococcus sppp and Staphylococcus aureus were detected

Caratteristiche microbiologiche di hamburger e salsicce ed antibiotico-resistenza degli stipiti batterici isolati

RANUCCI, David;MIRAGLIA, DINO;BRANCIARI, Raffaella;SEVERINI, Maurizio
2003-01-01

Abstract

The presence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. was investigated in pork and beef meat preparations. antibiotic-resistance was also tested on Enterococcus spp., Staphylococcus spp. and salmonella spp. isolated from such products. The Staphylococcus auerus counts were relatively low in all the tested samples. Escherichia coli over 5x103 cfu/g were detected in few samples, and Salmonella tiphymurium nad Salmonella rissen were isolated. Each of the Salmonella strain detected was resistant to 4 of the antibiotics tested. No vancomicin resistant Enterococcus spp. and no voncomicin and meticillin resistant Staphylococcus sppp and Staphylococcus aureus were detected
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/157644
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