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Antibiotic sensibility of Bacillus cereus strains from grated cheese [MIC, minimum inhibiting concentration]

1997

Brindani, F. (Parma Univ. (Italy). Istituto di Diagnostica e Tossicologia Sperimentale Veterinaria) | Ossiprandi, M.C. (Parma Univ. (Italy). Istituto di Microbiologia) | Bacci, C.

AGROVOC Keywords
analyse microbiologique antibiotici antibiotics antibiotique antimicrobial properties avvelenamento bacillus cereus biological contamination contamination biologique contaminazione biologica enfermedades humanas envenenamiento espectrometria formaggio trasformato human diseases identification identificazione intoxication maladie de l'homme malattie umane microbiological analysis poisoning processed cheese propiedades antimicrobianas public health queso elaborado resistance to chemicals resistenza ai prodotti chimici salute pubblica sostanze tossiche spectrometrie spectrometry spettrometria substance toxique tossine toxic substances toxinas toxine toxins
Bibliographic information
Volume 27
Pagination
pp. 189-193
Other Subjects
Analisis microbiologico; Salud publica; Fromage a pate fondue; Resistencia a productos quimicos; Contaminacion biologica; Sustancias toxicas; Analisi microbiologiche; Antibioticos; Resistance aux produits chimiques; Sante publique; Proprieta' antimicrobiche; Propriete antimicrobienne; Identificacion
Language
Italian
Note
Summaries (En, It)
1 table; 15 ref.
Translated Title
Sensibilita' ad antibiotici (MCI) di stipiti di Bacillus cereus isolati da formaggio grattugiato [minime concentrazioni inibenti]
Type
Summary
2000-08-15
AGRIS AP
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