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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

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Genetic diversity with potential ESBL-producing and multidrug-resistant Salmonella strains from chicken meat

Selman Bahadır Orhan1, Ali Anil Suleymanoglu1, Ali Aydin1

  • 1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, Istanbul, Türkiye.

Frontiers in Veterinary Science
|January 29, 2026
PubMed
Abstract

Keywords:
Salmonella serotypeschicken meatextended-spectrum beta-lactamasemultidrug resistancesanger sequence

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