Measuring antibiotic resistance in mixed cultures: Isothermal microcalorimetry as a novel analytical tool
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DOI: 10.1016/j.idairyj.2017.09.007
Abstract: Abstract Most Swiss cheese varieties use raw, undefined mixed cultures, which are composed of strains of Lactobacillus delbrueckii subsp. lactis and Streptococcus thermophilus . Single strains of these consortia are not always available. The aim… read more here.
Keywords: mixed cultures; isothermal microcalorimetry; resistance; antibiotic resistance ... See more keywords
Prevalence and potential virulence of Escherichia coli in ready-to-eat raw mixed vegetable salads in collective catering in Abidjan, Côte d’Ivoire
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DOI: 10.1108/bfj-09-2017-0484
Abstract: Purpose Vegetable salads, despite their recognized health benefits, are an increasingly common cause of foodborne illness worldwide. The purpose of this paper is to determine the prevalence of E. coli with virulence genes in ready-to-eat… read more here.
Keywords: ready eat; collective catering; eat raw; virulence ... See more keywords