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
, , , , , et
27 mai 2020
À propos de cet article
Publié en ligne: 27 mai 2020
Pages: 289 - 297
Reçu: 25 oct. 2019
Accepté: 13 mai 2020
DOI: https://doi.org/10.2478/jvetres-2020-0036
Mots clés
© 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