Frequency of Antimicrobial Resistant Bacteria in Broiler Meat

Autor: Alina L. NISTOR, Mihaela MIHAI, Ancuța M. ROTAR, Carmen R. POP

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 2, Pp 44-57 (2021)

Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. Th

Externí odkaz: https://doaj.org/article/34dc74b9e1184cfa9b947451819b357c