title: Microbiological characteristics of hamburgers and raw pork sausages, and antibiotic-resistance of isolated bacteria.
authors.affiliation: Department of Food Science - Division of Safety and Quality of Food of Animal Origin, University of Perugia, Perugia, Italy. ranucci@unipg.it
authors.forename: D
authors.initials: D
authors.lastname: Ranucci
authors.forename: D
authors.initials: D
authors.lastname: Miraglia
authors.forename: R
authors.initials: R
authors.lastname: Branciari
authors.forename: V
authors.initials: V
authors.lastname: D'Ovidio
authors.forename: M
authors.initials: M
authors.lastname: Severini
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D004351:Drug Resistance; D004926:Escherichia coli / Q000187:drug effects / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D012475:Salmonella / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification; D013552:Swine