Characterization of Staphylococcus aureus isolates from pastry samples by rep-PCR and phage typing

BACKGROUND AND OBJECTIVES: Staphylococcus aureus is one of the most common causes of food poisoning. This study aimed to identify S. aureus isolated from pastries, the virulence factors, antimicrobial resistance patterns, biofilm formation, and then classification based on SCCmec types, phage types,...

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Detalles Bibliográficos
Autores principales: Arabestani, Mohammad Reza, Kamarehei, Farideh, Dini, Mahya, Aziz Jalilian, Farid, Moradi, Abbas, Shokoohizadeh, Leili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9085548/
https://www.ncbi.nlm.nih.gov/pubmed/35664714
http://dx.doi.org/10.18502/ijm.v14i1.8806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9085548/
https://www.ncbi.nlm.nih.gov/pubmed/35664714
http://dx.doi.org/10.18502/ijm.v14i1.8806

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