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dc.contributorZouhairi, O.EN
dc.contributorSaleh, I.EN
dc.contributorAlwan, N.EN
dc.contributorToufeili, I.EN
dc.contributorBarbour, E.EN
dc.contributorHarakeh, S.EN
dc.date.accessioned2014-06-17T09:29:05Z
dc.date.available2014-06-17T09:29:05Z
dc.date.issued2010EN
dc.identifier.issn1020-3397EN
dc.identifier.otherhttp://applications.emro.who.int/emhj/V16/12/16_12_2010_1221_1225.pdfEN
dc.identifier.urihttp://www.who.int/iris/handle/10665/118057
dc.description1221-1225EN
dc.description.abstractThe 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 sppEN
dc.language.isoenEN
dc.subjectDrug Resistance, BacterialEN
dc.subjectMicrobial Sensitivity TestsEN
dc.subjectDairy ProductsEN
dc.subject.meshStaphylococcusEN
dc.titleAntimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based productsEN
dc.relation.ispartofjournalEMHJ - Eastern Mediterranean Health Journal, 16 (‎12)‎, 1221-1225, 2010


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