A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2022; you can also visit the original URL.
The file type is application/pdf
.
Frequency of Antimicrobial Resistant Bacteria in Broiler Meat
2021
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. There were reported animal food products contaminated with antimicrobial resistant strains, like methicillin-resistant Staphylococcus aureus (MRSA), Camylobacter spp., extended spectrum-beta-lactamase (ESBL) producing-Enterobacteriaceae (Salmonella
doi:10.15835/buasvmcn-fst:2021.0006
fatcat:lmtruurdwnhabbcwzitoa6i4fm