Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese

In this study, we determined and identified the bacterial diversity of different types of artisanal and industrially produced cheese. The antibiotic (erythromycin, chloramphenicol, kanamycin, ampicillin, clindamycin, streptomycin, tetracycline, and gentamicin) and biocide (peracetic acid, sodium hyp...

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Detalles Bibliográficos
Autores principales: György, Éva, Unguran, Károly Arnold, Laslo, Éva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648639/
https://www.ncbi.nlm.nih.gov/pubmed/37959056
http://dx.doi.org/10.3390/foods12213937

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648639/
https://www.ncbi.nlm.nih.gov/pubmed/37959056
http://dx.doi.org/10.3390/foods12213937

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