Efficacy of the thermal process in destroying antimicrobial- resistant bacteria in commercially prepared barbecued rotisserie chicken
The occurrence of antimicrobial-resistant Gram-positive cocci in poultry and poultry-meat products constitutes a potential reservoir for disseminating antibiotic resistance into the community via the food chain. This potential risk demands an ever-present requirement to ensure public safety by utili...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Australian Institute of Environmental Health
2001
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| Online Access: | http://hdl.handle.net/20.500.11937/18153 |