Literature DB >> 21784910

Effective antibiotic resistance mitigation during cheese fermentation.

Xinhui Li1, Yingli Li, Valente Alvarez, Willis James Harper, Hua H Wang.   

Abstract

Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.

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Year:  2011        PMID： 21784910      PMCID： PMC3194865          DOI： 10.1128/AEM.05069-11

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  17 in total

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Authors:  Hongliang Luo; Kai Wan; Hua H Wang
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4.  Molecular identification and quantification of tetracycline and erythromycin resistance genes in Spanish and Italian retail cheeses.

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