Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese

Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese

In this study, we determined and identified the bacterial diversity of different types of artisanal and industrially produced cheese. The antibiotic (erythromycin, chloramphenicol, kanamycin, ampicillin, clindamycin, streptomycin, tetracycline, and gentamicin) and biocide (peracetic acid, sodium hyp...

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Bibliographic Details
Main Authors: Éva György, Károly Arnold Unguran, Éva Laslo
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
cheese
bacterial diversity
antibiotic resistance
disinfectant
stress tolerance
Online Access:https://www.mdpi.com/2304-8158/12/21/3937

Internet

https://www.mdpi.com/2304-8158/12/21/3937

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