Journal ArticleDOI
A note on the incidence and antibiotic resistance of Staphylococcus aureus isolated from meat and chicken samples
TLDR
One hundred and fifty samples of raw calf/lamb meat samples (mince and chunks) and chicken parts (giblets, carcass) were analysed for the presence of Staphylococcus aureus as discussed by the authors.About:
This article is published in Meat Science.The article was published on 2005-04-01. It has received 97 citations till now. The article focuses on the topics: Staphylococcus aureus & Antibiotic resistance.read more
Citations
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Journal ArticleDOI
A review of antibiotic use in food animals: perspective, policy, and potential.
TL;DR: Several lines of reasoning support the conclusion that agricultural antibiotics are associated with resistance, yet most public policy is based on expert opinion and consensus, and strategies to address current gaps in knowledge are proposed.
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Global Contributors to Antibiotic Resistance.
TL;DR: Overall, multiple factors, which are distinct for developing and developed countries, contribute to the increase in the prevalence of antibiotic resistance globally.
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Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal.
TL;DR: The virulence pattern was demonstrated to be origin and strain dependent, and the need to prevent the presence of S. aureus strains and SEs production in foods is emphasised.
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Livestock‐associated Staphylococcus aureus
TL;DR: Whole genome sequencing and other genetic analyses have shown that livestock-associated strains are distinct from human-derived strains, but there is also an exchange of strains between the reservoirs, which may expand the host range and thereby threaten public health.
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Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
TL;DR: Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger, a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazard if present and probability of food containing an infectious dose.
References
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Book
Food microbiology : fundamentals and frontiers
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
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Surveillance of antimicrobial resistance in bacteria isolated from food animals to antimicrobial growth promoters and related therapeutic agents in Denmark
Frank Møller Aarestrup,Flemming Bager,N.E. Jensen,Mogens Madsen,A. Meyling,Henrik Caspar Wegener +5 more
TL;DR: The results show the present level of resistance to growth promoters in bacteria from food animals in Denmark will form the baseline for comparison with future prospective studies, thereby enabling the determination of trends over time.
Journal ArticleDOI
Present state of knowledge on staphylococcal intoxication.
TL;DR: In this review, emphasis is being placed on epidemiological aspects of the problem and the effect of food environment on the survival and growth of staphylococci and production of enterotoxins.
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Phenotypic and genotypic characteristics of Staphylococcus aureus isolates from raw bulk-tank milk samples of goats and sheep
TL;DR: This is the first study providing comprehensive characterisation data of S. aureus strains originating from bulk-tank milk samples of goats and sheep and bovine milk and high genotypic uniformity within the different sized coagulase gene amplicons was demonstrated.
Journal ArticleDOI
Microbiological quality of retail chicken by-products in Spain
Maite Álvarez-Astorga,Rosa Capita,Carlos Alonso-Calleja,Benito Moreno,Marı́a del,Camino García-Fernández +5 more
TL;DR: The results in this study indicate that chicken by-products (especially those made with ground meat) could represent notable hazards to humans and are a cause of public health concern.