Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

The aim of this work was to study the microbiological safety and quality of marketed fresh turkey meat, with special emphasis on methicillin-resistant S. aureus, ESBL-producing E. coli, and K. pneumoniae. A total of 51 fresh turkey meat samples were collected at retail level in Spain. Mesophile, Pse...

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Detalles Bibliográficos
Autores principales: Martínez-Laorden, Alba, Arraiz-Fernández, Celia, González-Fandos, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048072/
https://www.ncbi.nlm.nih.gov/pubmed/36981199
http://dx.doi.org/10.3390/foods12061274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048072/
https://www.ncbi.nlm.nih.gov/pubmed/36981199
http://dx.doi.org/10.3390/foods12061274

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