Characterization of Staphylococcus aureus isolates from pastry samples by rep-PCR and phage typing
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DOI: 10.18502/ijm.v14i1.8806
Abstract: Background and Objectives: Staphylococcus aureus is one of the most common causes of food poisoning. This study aimed to identify S. aureus isolated from pastries, the virulence factors, antimicrobial resistance patterns, biofilm formation, and then… read more here.
Keywords: rep pcr; aureus; aureus isolates; pastry samples ... See more keywords