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    Enterotoxin Producing Staphylococci in Meat Processing Plants: Origin, Biochemical Properties, Resistance to Antibiotics (1975)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Sinell, H.-J. (WE 8)
    Kusch, D. (WE 8)
    Untermann, F.
    Quelle
    European journal of applied microbiology; 1(3) — S. 239–245
    ISSN: 0340-2118
    Sprache
    Englisch
    Verweise
    URL (Volltext): http://link.springer.com/article/10.1007%2FBF00930697
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    A total of 3.065staphylococci isolated from slaughtered pigs, meat plant equipment, and various other sources including specimens from human beings, were examined for their biochemical properties as well as phage type pattern and resistance to antibiotics.Staphylococci originating from swine produced enterotoxins to a significantly lesser degree (21%) than strains isolated from clinical specimens (hospital strains, about 40%). Phage group II strains, in particular, were shown to produce enterotoxins very rarely. Strains originating from swine were considerably more resistant to antibiotics than other staphylococcal strains. The resistance to tetracyclines previously found shifted to a marked increase in zinc bacitracin resistance within the past year. This is obviously connected with the use of antibiotics in animal feeds.