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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27 mag 2020
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 27 mag 2020
Pagine: 289 - 297
Ricevuto: 25 ott 2019
Accettato: 13 mag 2020
DOI: https://doi.org/10.2478/jvetres-2020-0036
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© 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