Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S. aureus Contamination and a High Prevalence of Virulence Genes-Reference-Cited by-同舟云学术

Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S. aureus Contamination and a High Prevalence of Virulence Genes

Published:2016-02-05 Issue:2 Volume:13 Page:199
ISSN:1660-4601
Container-title:International Journal of Environmental Research and Public Health
language:en
Short-container-title:IJERPH

Author:

Puah Suat,Chua Kek,Tan Jin

Publisher

MDPI AG

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health

Link

http://www.mdpi.com/1660-4601/13/2/199/pdf

Reference48 articles.

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2. Microbiological quality of sushi from sushi bars and retailers;Atanassova;J. Food Prot.,2008

3. Occurrence and characteristics of methicillin-resistant and -susceptible Staphylococcus aureus and methicillin-resistant coagulase-negative staphylococci from Japanese retail ready-to-eat raw fish

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