Prevalence, molecular identification and antimicrobial resistance profile of Salmonella serovars isolated from retail beef products in Mansoura, Egypt
- Author
- KHALID IBRAHIM SALLAM1 ; MAHMOUD AHMED MOHAMMED1 ; MOHAMMED AHMED HASSAN2 ; TAMURA, Tomohiro3
[1] Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
[2] Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt
[3] Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2-17-2-1 Tsukisamu-Higashi, Toyohira-ku, Sapporo 062-8517, Japan - Source
Food control. 2014, Vol 38, pp 209-214, 6 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial resistance Beef Salmonella serovars gyrB gene invA gene stn gene
- Keyword (fr)
- Antimicrobien Gène Identification Prévalence Salmonella Sensibilité résistance Surveillance Survie Viande boeuf Egypte Bactérie Enterobacteriaceae Produit carné Afrique
- Keyword (en)
- Antimicrobial agent Gene Identification Prevalence Salmonella Sensitivity resistance Surveillance Survival Beef Egypt Bacteria Enterobacteriaceae Meat product Africa
- Keyword (es)
- Antimicrobiano Gen Identificación Prevalencia Salmonella Sensibilidad resistencia Vigilancia Sobrevivencia Carne vaca Egipto Bacteria Enterobacteriaceae Producto de carne Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28387366
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2013.10.027 
https://dx.doi.org/10.1016/j.foodcont.2013.10.027
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