Antimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based products
ResumoThe study evaluated the antimicrobial resistance of molecularly characterized strains of Staphylococcus oureus and S. saprophyticus isolated from 3 Lebanese dairy-based food products that are sometimes consumed raw: kishk, shanklish and baladi cheese. Suspected Staphylococcus isolates were identified initially using standard biochemical tests, then strains that were confirmed by polymerase chain reaction [29 S, aureus and 17 S. saprophyticus] were evaluated for their susceptibility to different antimicrobials. The highest levels of contamination with staphylococci were in baladi cheese. Resistance rates ranged from 67% to gentamicin to 94% to oxacillin and clindamycin. The results suggest that these locally made dairy-based foods may act as vehicles for the transmission of antimicrobial-resistant Staphylococcus spp
Zouhairi, O., Saleh, I., Alwan, N., Toufeili, I., Barbour, E. et al. (2010). Antimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based products. EMHJ - Eastern Mediterranean Health Journal, 16 (12), 1221-1225, 2010 http://www.who.int/iris/handle/10665/118057
RevistaEMHJ - Eastern Mediterranean Health Journal, 16 (12), 1221-1225, 2010
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