Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products

Clostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of C. difficile in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility...

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Detalles Bibliográficos
Autores principales: Muratoglu, Karlo, Akkaya, Esra, Hampikyan, Hamparsun, Bingol, Enver Baris, Cetin, Omer, Colak, Hilal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372980/
https://www.ncbi.nlm.nih.gov/pubmed/32734265
http://dx.doi.org/10.5851/kosfa.2020.e34

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372980/
https://www.ncbi.nlm.nih.gov/pubmed/32734265
http://dx.doi.org/10.5851/kosfa.2020.e34

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