Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

Barbosa, J.; Ferreira, V.; Teixeira, P.

Publication

Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

2009Journal article

dc.contributor.author	Barbosa, J.
dc.contributor.author	Ferreira, V.
dc.contributor.author	Teixeira, P.
dc.date.accessioned	2010-10-07T12:11:23Z
dc.date.available	2010-10-07T12:11:23Z
dc.date.issued	2009
dc.description.abstract	Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpica˜o de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.	por
dc.description.version	info:eu-repo/semantics/acceptedVersion
dc.identifier.citation	"Food Microbiology". ISSN 0740-0020. 26 (2009) 527–532	por
dc.identifier.doi	10.1016/j.fm.2009.03.005
dc.identifier.uri	http://hdl.handle.net/10400.14/2676
dc.language.iso	eng	por
dc.publisher	Elsevier	por
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Alheira	por
dc.subject	Salpicão de Vinhais	por
dc.subject	Chouriça de Vinhais	por
dc.subject	Fermented meat products	por
dc.subject	Enterococci	por
dc.subject	Antibiotic susceptibility	por
dc.title	Antibiotic susceptibility of enterococci isolated from traditional fermented meat products	por
dc.type	journal article
dspace.entity.type	Publication
person.familyName	Barbosa
person.familyName	Borges Ferreira
person.familyName	Teixeira
person.givenName	Joana
person.givenName	Vânia
person.givenName	Paula
person.identifier.ciencia-id	9516-589F-8B0D
person.identifier.orcid	0000-0001-5879-9458
person.identifier.orcid	0000-0001-7093-9193
person.identifier.orcid	0000-0002-6296-5137
person.identifier.rid	K-1343-2014
person.identifier.rid	J-8678-2014
person.identifier.scopus-author-id	13608752600
person.identifier.scopus-author-id	8317338900
person.identifier.scopus-author-id	7005895206
rcaap.rights	openAccess	por
rcaap.type	article	por
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