Phenotypic and Genotypic of Antimicrobial Resistance Profile of <i>Staphylococcu</i>s Spp. Isolated from Raw Milk and Artisanal Cheese-Reference-Cited by-同舟云学术

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Phenotypic and Genotypic of Antimicrobial Resistance Profile of Staphylococcus Spp. Isolated from Raw Milk and Artisanal Cheese

Published:2024-09-05 Issue: Volume: Page:
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Melo Fernanda Danielle¹,Peterle Heloíse¹^ORCID,Sfaciotte Ricardo Antonio Pilegi¹,Schneider Mateus Felipe¹,Parussolo Leandro²,Wosiacki Sheila Rezler³,Costa Ubirajara Maciel da¹,Ferraz Sandra Maria¹

Affiliation:

1. Centro de Diagnóstico Microbiológico Animal (CEDIMA), Departamento de Medicina Veterinária, Centro de Ciências Agroveterinárias (CAV), Universidade do Estado de Santa Catarina, Avenida Luiz de Camões, Lages, Brazil.

2. Instituto Federal de Santa Catarina (IFSC), Florianópolis, Brazil.

3. Universidade Estadual de Maringa (UEM), São Cristovão, Brazil.

Publisher

Mary Ann Liebert Inc

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2024.0037

Reference38 articles.

1. Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

2. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese

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