Reference | Miranda2008 (10062)

10.1007/s00217-006-0547-y

Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: A comparative survey.

Miranda, J. M.; Vázquez, B. I.; Fente, C. A.; Barros-Velázquez, J.; Cepeda, A.; Franco Abuín, C. M. (Spain)

European Food Research and Technology (2008)

Reference

21 loin boneless samples were taken during2005 from supermarkets and butcher shops: 54 fresh pre-packaged organic-reared pork samples, and 67 fresh pre-packaged conventionally-reared pork samples. For the case of conventional pork, 4–5 samples of 14 commercial brands were used. For the case of organic pork, 18 samples from three commercial brands certified as organic by a official agency were taken. All supermarkets andbutcher shops were located in Galicia (north-westernSpain)

21 loin boneless samples were taken during2005 from supermarkets and butcher shops: 54 fresh pre-packaged organic-reared pork samples, and 67 fresh pre-packaged conventionally-reared pork samples. For the case of conventional pork, 4–5 samples of 14 commercial brands were used. For the case of organic pork, 18 samples from three commercial brands certified as organic by a official agency were taken. All supermarkets andbutcher shops were located in Galicia (north-westernSpain)

AST Method: Disk Diffusion

Reference explicitly reports AST breakpoints: False

Reference reports using a MIC table: False

Is Excluded: False

Country Sub-Region Sub-Region Detail
Spain Other (Other) Galicia
ID Note Resolution

Factors

Title Host Host Production Stage Description ROs
Production type Swine Carcass Farm Conventional vs organic production 9