Disinfectant and Antimicrobial Susceptibility Profiles of Campylobacter coli Isolated in 1998 to 1999 and 2015 from Swine and Commercial Pork Chops-Reference-Cited by-同舟云学术

Disinfectant and Antimicrobial Susceptibility Profiles of Campylobacter coli Isolated in 1998 to 1999 and 2015 from Swine and Commercial Pork Chops

Published:2019-05-22 Issue:6 Volume:84 Page:1501-1512
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Beier Ross C.¹^ORCID,Harvey Roger B.¹,Hernandez Charles A.¹,Andrews Kathleen¹,Droleskey Robert E.¹,Hume Michael E.¹,Davidson Maureen K.²,Bodeis‐Jones Sonya²,Young Shenia²,Anderson Robin C.¹,Nisbet David J.¹

Affiliation:

1. USDA‐ARS, SPARC Food and Feed Safety Research Unit 2881 F&B Road College Station TX 77845 USA

2. USFDA, Office of Research, CVM 8401 Muirkirk Road Laurel MD 20708 USA

Funder

Agricultural Research Service

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14622

Reference56 articles.

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2. Determination of minimum inhibitory concentrations

3. APHIS (Animal and Plant Health Inspection Services) United States Department of Agriculture. (2008).Campylobacter on U.S. swine sites—Antimicrobial susceptibility. Retrieved fromhttps://www.aphis.usda.gov/animal_health/nahms/swine/downloads/swine2006/Swine2006_is_campy.pdf

4. Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

5. Characterization ofSalmonella entericaIsolates from Turkeys in Commercial Processing Plants for Resistance to Antibiotics, Disinfectants, and a Growth Promoter

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