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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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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acesso em linha: | 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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