Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

In retail meat products, Campylobacter jejuni, C. coli, and Staphylococcus aureus have been reported in high prevalence. The polymicrobial interaction between Campylobacter and other bacteria could enhance Campylobacter survival during the adverse conditions encountered during retail meat processing...

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Detalles Bibliográficos
Autores principales: Karki, Anand B., Ballard, Kaylee, Harper, Claudia, Sheaff, Robert J., Fakhr, Mohamed K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8257638/
https://www.ncbi.nlm.nih.gov/pubmed/34226590
http://dx.doi.org/10.1038/s41598-021-91743-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8257638/
https://www.ncbi.nlm.nih.gov/pubmed/34226590
http://dx.doi.org/10.1038/s41598-021-91743-w

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