| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290381 | International Journal of Food Microbiology | 2012 | 6 Pages |
Abstract
⺠We give information on the presence of resistant bacteria in meat from different marketing stages. ⺠Compared to pork, the prevalence of E. coli and Salmonella is higher in chicken. ⺠Compared to pork, the prevalence of resistant bacteria is higher in chicken. ⺠The bacterial spectrum shifts from the slaughterhouse to retail. ⺠The prevalence of resistant bacteria is higher in meat from retail.
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Authors
Karin Schwaiger, Sabine Huther, Christina Hölzel, Peter Kämpf, Johann Bauer,