Resistance to β-lactams in bacteria isolated from different types of Portuguese cheese

The purpose of this study was to investigate the presence of beta-lactam-resistant bacteria in six different types of Portuguese cheese. The numbers of ampicillin resistant (AMP(r)) bacteria varied from 4.7 x 10(2) to 1.5 x 10(7) CFU/g. Within 172 randomly selected beta-lactam-resistant bacteria, 44...

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Bibliographic Details
Main Author: Amador, Paula (author)
Other Authors: Fernandes, Rúben (author), Prudêncio, Cristina (author), Brito, Luísa (author)
Format: article
Language:eng
Published: 2013
Subjects:
Ready-to-eat (RTE) food
Cheese, minimal inhibitory concentration (MIC)
β-lactam-resistant enterobacteriaceae
Multiplex-PCR
BlaTEM gene
Online Access:http://hdl.handle.net/10400.22/1982
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/1982

Internet

http://hdl.handle.net/10400.22/1982

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