| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 8.8 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Poultry products are still an important cause of Salmonella infections worldwide, with an
increasingly reported expansion of less-frequent serotypes or atypical strains that are frequently multidrug-resistant. Nevertheless, the ability of Salmonella to survive antimicrobials promoted in the context of antibiotic reducing/replacing and farming rethinking (e.g., organic acids and copper in feed/biocides) has been scarcely explored. We investigated Salmonella occurrence (conventional and molecular assays) among chicken meat at the processing stage (n = 53 batches/29 farms) and characterized their tolerance to diverse stress factors (antibiotics, copper, acid pH, and peracetic acid).
Descrição
Palavras-chave
Salmonella Non H2S-producing ST3478 Poultry processing plant Food chain stress Copper Peracetic acid Surveillance CgMLST and SNPs Comparative genomics
Contexto Educativo
Citação
Mourão, J., Rebelo, A., Ribeiro, S., Peixe, L., Novais, C., & Antunes, P. (2020). Atypical Non-H2S-Producing Monophasic Salmonella Typhimurium ST3478 Strains from Chicken Meat at Processing Stage Are Adapted to Diverse Stresses. Pathogens, 9(9), 701. https://www.mdpi.com/2076-0817/9/9/701