首页>
外文期刊>journal of food science
>Some Characteristics of Coagulase‐Positive Staphylococci from Market Meats Relative to Their Origins Into the Meatsa,b
【24h】
Some Characteristics of Coagulase‐Positive Staphylococci from Market Meats Relative to Their Origins Into the Meatsa,b
展开▼
机译：Some Characteristics of Coagulase‐Positive Staphylococci from Market Meats Relative to Their Origins Into the Meatsa,b
SUMMARYFrom four market meats (hamburger, pork chops, beef liver, and round steak) obtained at 28 retail stores, 136 isolates of coagulase‐positive staphylococci were recovered. Suggestive of human sources ofStaphylococcus aureusto the meats were bacteriophage types of most of the isolates similar to those of human strains. Also, over 70 of the isolates produced hemolysins characteristic of human strains ofS. aureus.Suggestive of non‐human sources was the finding that none of the strains was resistant to penicillin and three other antibiotics and that 6 were resistant to streptomycin, 3 to chlortet‐racycline, and 12.5 to risto
展开▼
