Effective antibiotic resistance mitigation during cheese fermentation.

Abstract:

:Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.

journal_name

Appl Environ Microbiol

authors

Li X,Li Y,Alvarez V,Harper WJ,Wang HH

doi

10.1128/AEM.05069-11

subject

Has Abstract

pub_date

2011-10-01 00:00:00

pages

7171-5

issue

20

eissn

0099-2240

issn

1098-5336

pii

AEM.05069-11

journal_volume

77

pub_type

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