title: Effective antibiotic resistance mitigation during cheese fermentation.
abstract: Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.
authors.affiliation: Department of Food Science, The Ohio State University, Columbus, OH 43210-1007, USA.
authors.forename: Xinhui
authors.initials: X
authors.lastname: Li
authors.forename: Yingli
authors.initials: Y
authors.lastname: Li
authors.forename: Valente
authors.initials: V
authors.lastname: Alvarez
authors.forename: Willis James
authors.initials: WJ
authors.lastname: Harper
authors.forename: Hua H
authors.initials: HH
authors.lastname: Wang
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects*; D058491:Bacterial Load; D002611:Cheese / Q000382:microbiology*; D024881:Drug Resistance, Bacterial; D005285:Fermentation; D059022:Food Safety / Q000379:methods*; D005524:Food Technology
chemical_list: D000900:Anti-Bacterial Agents