Antibiotic resistance and virulence genes in Enterococcus species isolated from raw and processed seafood
Author:
Funder
THE SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05313-z.pdf
Reference38 articles.
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2. Aslam M, Diarra MS, Checkley S, Bohaychuk V, Masson L (2012) Characterization of antimicrobial resistance and virulence genes in Enterococcus spp. isolated from retail meats in Alberta. Canada Int J Food Microbiol 156:222–230. https://doi.org/10.1016/j.ijfoodmicro.2012.03.026
3. Badgley BD, Nayak BS, Harwood VJ (2010) The importance of sediment and submerged aquatic vegetation as potential habitats for persistent strains of enterococci in a subtropical watershed. Water Res 44(20):5857–5866. https://doi.org/10.1016/j.watres.2010.07.005
4. Ben Said L, Hamdaoui M, Klibi A, Ben Slama K, Torres C, Klibi N (2017) Diversity of species and antibiotic resistance in enterococci isolated from seafood in Tunisia. Annal Microbiol 67:135–141. https://doi.org/10.1007/s13213-016-1246-y
5. Boss R, Overesch G, Baumgartner A (2016) Antimicrobial resistance of Escherichia coli, enterococci, Pseudomonas aeruginosa, and staphylococcus aureus from raw fish and seafood imported into Switzerland. J Food Prot 79(7):1240–1246. https://doi.org/10.4315/0362-028X.JFP-15-463
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