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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Anim Resour
Prif Awduron: Muratoglu, Karlo, Akkaya, Esra, Hampikyan, Hamparsun, Bingol, Enver Baris, Cetin, Omer, Colak, Hilal
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2020
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC7372980/
https://ncbi.nlm.nih.gov/pubmed/32734265
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e34
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