Toxinotyping and Antimicrobial Resistance of Clostridium Perfringens Isolated from Processed Chicken Meat Products

INTRODUCTION: The toxinotyping and antimicrobial susceptibility of Clostridium perfringens strains isolated from processed chicken meat were determined. MATERIAL AND METHODS: Two hundred processed chicken meat samples from luncheon meats, nuggets, burgers, and sausages were screened for Clostridium...

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Detalles Bibliográficos
Autores principales: Hamza, Dalia, Dorgham, Sohad, Hakim, Ashraf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter Open 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5894406/
https://www.ncbi.nlm.nih.gov/pubmed/29978055
http://dx.doi.org/10.1515/jvetres-2017-0007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5894406/
https://www.ncbi.nlm.nih.gov/pubmed/29978055
http://dx.doi.org/10.1515/jvetres-2017-0007

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