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Resistance to β-lactams in bacteria isolated from different types of Portuguese cheese

Paula Amador1,2,3, Ruben Fernandes2, Cristina Prudêncio2

  • 1Laboratório de Microbiologia, CBAA/DBEB, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda 1349-017 Lisbon, Portugal.

International Journal of Molecular Sciences
|May 27, 2009
PubMed

Keywords:
Ready-to-eat (RTE) foodblaTEM genecheese, minimal inhibitory concentration (MIC)multiplex-PCRβ-lactam-resistant Enterobacteriaceae

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