Literature DB >> 15372974

Microbiological characteristics of hamburgers and raw pork sausages, and antibiotic-resistance of isolated bacteria.

D Ranucci1, D Miraglia, R Branciari, V D'Ovidio, M Severini.   

Abstract

Mesh：

Year:  2004        PMID： 15372974     DOI： 10.1023/b:verc.0000045423.96375.ea

Source DB:  PubMed          Journal:  Vet Res Commun        ISSN： 0165-7380            Impact factor:   2.459


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  1 in total

1.  Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses.

Authors:  M Swanenburg; H A Urlings; J M Snijders; D A Keuzenkamp; F van Knapen
Journal:  Int J Food Microbiol       Date:  2001-11-08       Impact factor: 5.277
  1 in total
  1 in total

1.  Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning.

Authors:  Amina Hachemi; Safia Zenia; Mohamed Fatih Denia; Meryem Guessoum; Mohamed Mehdi Hachemi; Khatima Ait-Oudhia
Journal:  Vet World       Date:  2019-08-15
  1 in total

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