Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material

Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material

Introduction. Antimicrobial resistance is a global public health problem that the world is facing today. Material and methods. Isolation and identification of Salmonella spp. were performed according to DSTU EN 12824: 2004; DSTU ISO 18593: 2006 standards; Nutrient media were manufactured in accor...

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Autores principales: Liliia VYGOVSKA, Vitliy NEDOSEKOV, Valerii USHKALOV, Oksana BOYKO, Oleksandra KEPPLE, Yuriy VISHOVAN, Sergiy TERESHCHENKO, Liliana DAVYDOVSKA, Sergiy BOIANOVSKIY, Valentina MOMOT, Tatyana KORCHOVA
Formato: article
Lenguaje:EN
FR
RO
RU
Publicado: Asociatia de Biosiguranta si Biosecuritate 2020
Materias:
salmonella spp.
biological properties
antibiotics
resistance
susceptibility
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/016b192c15324c078996aeee2b90e266
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https://doaj.org/article/016b192c15324c078996aeee2b90e266

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