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Article

Staphylococci isolated from ready-to-eat meat - Identification, antibiotic resistance and toxin gene profile.

International journal of food microbiology - 5 Dec 2016

Fijałkowski Karol, Peitler Dorota, Karakulska Jolanta

Abstract excerpt

The aim of this study was to analyse the staphylococci isolated from ready-to-eat meat products, including pork ham, chicken cold cuts, pork sausage, salami and pork luncheon meat, sliced in the store to the consumer's specifications, along with species identification and determination of antibiotic resistance. Genes encoding staphylococcal enterotoxins, staphylococcal enterotoxin-like proteins, exfoliative...

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Source

Identifiers

PMID: 27614422
DOI: 10.1016/j.ijfoodmicro.2016.09.001

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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