Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China
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- 作者：Xiaojuan Yang ; Jiahui Huang ; Qingping Wu ; wuqp203@163.com" class="auth_mail" title="E-mail the corresponding author ; Jumei Zhang ; Shengrong Liu ; Weipeng Guo ; Shuzhen Cai ; Shubo Yu
- 关键词：Salmonella ; Prevalence ; Ready-to-eat foods ; Typing ; Antimicrobial resistance
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：50-56
- 全文大小：548 K
文摘
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High prevalence of Salmonella contamination in ready-to-eat foods was determined.
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S. Derby, S. Enteritidis, S. Meleagridis were the predominant serovars recovered.
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Salmonella isolates showed a high prevalence of antibiotic resistance.
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Salmonella isolates exhibited a wide range of pathogenicity determinants.
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The combination of MLST and PFGE presented a better knowledge of genetic diversity.