INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT

INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT

This study aimed to investigate the incidence and phenotypic and genotypic resistance of Escherichia coli isolates recovered from fast food in Sharkia Governorate, Egypt, as well as to evaluate the cinnamon and oregano essential oils treatments for inoculated minced meat with E. coli serotype O157:...

Full description

Bibliographic Details
Main Authors: Alaa Eldin M. A. Morshdy, Mohamed A. Hussein, Abdallah M.A. Merwad, Hanan M. El. Lawendy, Afaf H. Mohamed, Taisir Saber
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2021-12-01
Series:Slovenian Veterinary Research
Subjects:
Escherichia coli
incidence
resistance
essential oils
fast food
Online Access:https://www.slovetres.si/index.php/SVR/article/view/1458

Internet

https://www.slovetres.si/index.php/SVR/article/view/1458

Similar Items