Contamination status and characteristics of Staphylococcus aureus in ready-to-eat foods in Guangzhou from 2009 to 2018

Contamination status and characteristics of Staphylococcus aureus in ready-to-eat foods in Guangzhou from 2009 to 2018

ObjectiveTo investigate the prevalence, antimicrobial susceptibility, and enterotoxin gene of Staphylococcus aureus (S. aureus) isolates in ready-to-eat (RTE) foods in Guangzhou from 2008 to 2019.MethodsRTE food samples were randomly collected from retail outlets and supermarkets in 11 districts of...

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Bibliographic Details
Main Authors:	ZHOU Yong, WU Xinwei, HU Yushan, WU Yejian, LIU Junhua, HOU Shuiping, ZHANG Xinqiang, ZHANG Jian
Format:	Article
Language:	zho
Published:	The Editorial Office of Chinese Journal of Food Hygiene 2021-07-01
Series:	Zhongguo shipin weisheng zazhi
Subjects:	ready-to-eat foods staphylococcus aureus methicillin resistant staphylococcus aureus enterotoxin genes multilocus sequence typing
Online Access:	http://www.zgspws.com/zgspwszz/article/abstract/20210411?st=article_issue

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