Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand
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May 27, 2020
About this article
Published Online: May 27, 2020
Page range: 289 - 297
Received: Oct 25, 2019
Accepted: May 13, 2020
DOI: https://doi.org/10.2478/jvetres-2020-0036
Keywords
© 2020 W. Sankomkai et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sankomkai, Wanwisa
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Boonyanugomol, Wongwarut
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen CampusAmnatcharoen, Thailand
Kraisriwattana, Kairin
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Nutchanon, Julalak
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Boonsam, Kraisorn
Microbiology Laboratory, Division of Clinical Pathology, Amnatcharoen HospitalAmnatcharoen, Thailand
Kaewbutra, Sasalux
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen CampusAmnatcharoen, Thailand
Wongboot, Warawan
National Institute of Health, Department of Medical Sciences, Ministry of Public HealthNonthaburi, Thailand