Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations
Antimicrobial-resistance in Gram-positive bacteria is reported with increasing frequency in strains isolated from food animals. Their isolation from commercial poultry carcasses and meat products constitute a potential risk that resistant strains or resistance genes might spread to humans via the fo...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Taylor and Francis Ltd
2001
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| Online Access: | http://hdl.handle.net/20.500.11937/4185 |