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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Bibliografiske detaljer
Udgivet i:Food Sci Anim Resour
Main Authors: Muratoglu, Karlo, Akkaya, Esra, Hampikyan, Hamparsun, Bingol, Enver Baris, Cetin, Omer, Colak, Hilal
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2020
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Article
Online adgang: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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