Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations

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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...

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Bibliographic Details
Main Authors:	Bertolatti, Dean, Munyard, S., Grubb, W., Binns, Colin
Format:	Journal Article
Published:	Taylor and Francis Ltd 2001
Online Access:	http://hdl.handle.net/20.500.11937/4185

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