Microbiological characteristics of hamburgers and raw pork sausages, and antibiotic-resistance of isolated bacteria.
Ranucci
D
D
Department of Food Science - Division of Safety and Quality of Food of Animal Origin, University of Perugia, Perugia, Italy. ranucci@unipg.it
Miraglia
D
D
Branciari
R
R
D'Ovidio
V
V
Severini
M
M
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