Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant <i>S. aureus</i> (MRSA) and ESBL-Producing <i>E. coli</i>

Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant <i>S. aureus</i> (MRSA) and ESBL-Producing <i>E. coli</i>

The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail level. The mesophiles, staphylococci, <i>Enterobacterales</i>, and <i>Pseudomonas</i> spp. counts were 4.94 ± 1.08, 2....

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Bibliographic Details
Main Authors: Jessica da Silva Guedes, David Velilla-Rodriguez, Elena González-Fandos
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Antibiotics
Subjects:
food safety
meat safety
antimicrobial resistance
foodborne pathogens
public health
staphylococci
Online Access:https://www.mdpi.com/2079-6382/13/3/256

Internet

https://www.mdpi.com/2079-6382/13/3/256

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