Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Salmonella is the leading cause of foodborne disease and a public health concern. In this study, food samples were collected from fresh markets within northeastern Thailand. Antibiotic-resistant Salmonella were detected in fresh vegetables and fermented meat products. Of 172 collected food samples,...

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Bibliographic Details
Main Authors: Nawarat Rattanadilok na Phuket, Surasak Siripornadulsil, Wilailak Siripornadulsil
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2019-12-01
Series:Journal of Pure and Applied Microbiology
Subjects:
antibiotic-resistant salmonella
pediococcus pentosaceus
bioactive substance
fresh vegetable
fermented food.
Online Access:https://microbiologyjournal.org/prevalence-of-antibiotic-resistant-salmonella-in-vegetables-and-fermented-foods-and-their-control-by-lactic-acid-bacteria/

Internet

https://microbiologyjournal.org/prevalence-of-antibiotic-resistant-salmonella-in-vegetables-and-fermented-foods-and-their-control-by-lactic-acid-bacteria/

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