Antimicrobial resistance of E. coli strains in ready-to-eat red meat products in Nakuru County, Kenya

Author:

Ronald Chepkwony,Matofari Joseph Wafula,Nduko John Masani

Funder

Centre of Excellence in Sustainable Agriculture and Agribusiness Management, Egerton University

Egerton University

Publisher

Elsevier BV

Reference72 articles.

1. CLSI, Performance standards for antimicrobial susceptibility testing. M100 standard, 28th ed (2018). Clinical and Laboratory Standards Institute, Wayne, PA. 〈https://clsi.org/media/1930/m100ed28_sample.pdf〉. (accessed on 23 October 2023).

2. CLSI, Performance Standards for Antimicrobial Susceptibility Testing. CLSI M100. 30th Edition (2020). Clinical and Laboratory Standards Institute, Wayne, PA. 〈https://clsi.org/media/3481/m100ed30_sample.pdf〉. (accessed on 23 October 2023).

3. Kenya Bureau of Standards (KEBS), Standard microbiological limits of foods K. S. 05 – 220, Government Press Nairobi, Kenya. (2003) 1–7.

4. Escherichia coli of ready-to-eat (RTE) meats origin showed resistance to antibiotics used by farmers;Abass;Antibiotics,2020

5. Prevalence and antimicrobial resistance of Salmonella isolated from lactating cows and in contact humans in dairy farms of Addis Ababa: a cross-sectional study;Addis;BMC Infect. Dis.,2011

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