Frequency and characteristics of ESBL-producing Escherichia coli isolated from Mexican fresh cheese
Author:
Affiliation:
1. Universidad de La Ciénega del Estado de Michoacán de Ocampo, México
2. Universidad Nacional Autónoma de México, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100622&tlng=en
Reference31 articles.
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3. Extended-spectrum β-lactamases: an update on their characteristics, epidemiology and detection;Castanheira M.;JAC-Antimicrobal Resistance,2021
4. Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico;Chávez-Martínez A.;Food Science and Technology,2019
5. The Clermont Escherichia coli phylo‐typing method revisited: improvement of specificity and detection of new phylo‐groups;Clermont O.;Environmental Microbiology Reports,2013
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