Phenotypic antimicrobial susceptibility of E. coli from raw meat, ready-to-eat meat and its related samples in one health context

• Main Authors: Adzitey, Frederick, Nurul Huda, Amir Husni Mohd Shariff
• Format: Article
• Language: English; English
• Published: MDPI 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/27274/1/Phenotypic%20antimicrobial%20susceptibility%20of%20E.%20coli%20from%20raw%20meat%2C%20ready-to-eat%20meat%20and%20its%20related%20samples%20in%20one%20health%20context%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/27274/2/Phenotypic%20antimicrobial%20susceptibility%20of%20E.%20coli%20from%20raw%20meat%2C%20ready-to-eat%20meat%20and%20its%20related%20samples%20in%20one%20health%20context%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/27274/; https://www.mdpi.com/2076-2607/9/2/326/htm; https://doi.org/10.3390/microorganisms9020326

Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli)...