Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing

Agriculture & Biology

• fermented meat 100%
• Staphylococcus 69%
• meat products 68%
• antibiotic resistance 64%
• fermented sausages 58%
• antibiotic resistance genes 55%
• coagulase negative staphylococci 28%
• animal and human health 27%
• sausages 24%
• starter cultures 24%
• microbiome 21%
• farms 14%
• pathogens 13%
• bacteria 12%

Medicine & Life Sciences

• Meat Products 95%
• Staphylococcus 68%
• Microbial Drug Resistance 67%
• Metagenomics 16%
• Coagulase 15%
• Farms 15%
• Microbiota 13%
• Genes 10%
• Bacteria 9%
• Guidelines 8%
• Animals 6%
• Health 6%