Diversity, Antibiotic Resistance, and Biofilm-Forming Ability of Enterobacteria Isolated from Red Meat and Poultry Preparations

Diversity, Antibiotic Resistance, and Biofilm-Forming Ability of Enterobacteria Isolated from Red Meat and Poultry Preparations

A total of 44 samples of beef, pork, and poultry preparations were tested. Average counts (log cfu/g) of enterobacteria were 1.99 ± 0.99 (beef preparations), 1.96 ± 1.44 (pork), 2.09 ± 0.92 (chicken), and 2.17 ± 1.06 (turkey) (<i>p</i> > 0.05). Two hundred enterobacterial strains were...

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Bibliographic Details
Main Authors: Rosa Capita, Ana Castaño-Arriba, Cristina Rodríguez-Melcón, Gilberto Igrejas, Patricia Poeta, Carlos Alonso-Calleja
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Microorganisms
Subjects:
meat preparations
enterobacterial species
antibiotic resistance
biofilm-forming ability
Online Access:https://www.mdpi.com/2076-2607/8/8/1226

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https://www.mdpi.com/2076-2607/8/8/1226

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