Reference | Miranda_2007_JoofFoPr (10313)

10.4315/0362-028X-70.4.1021

Antimicrobial resistance in Enterococcus spp. strains isolated from organic chicken, conventional chicken, and turkey meat: A comparative survey.

Miranda, J. M. and Guarddon, M. and Mondragn, A. and Vzquez, B. I. and Fente, C. A. and Cepeda, A. and Franco, C. M. (Spain)

Journal of Food Protection (2007)

Reference

A total of 90 fresh prepackaged skin-on drumstick samples were taken during 2005 from supermarkets and butcher shops: 30 organically reared chicken samples, 30 conventionally reared chicken samples, and 30 conventionally reared turkey samples.

All conventional poultry samples were taken on different days and from different supermarkets and butcher shops. The organic chicken samples were obtained from five supermarkets (six samples per supermarket) with the supermarkets visited on different days. All supermarkets and butcher shops were located in Galicia (northwestern Spain). All samples were processed 3 to 4 days before the expiration date indicated on the label. Portions of 25 g were obtained from each meat sample for microbiological analyses.

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 (northwestern Spain).
ID Note Resolution

Factors

Title Host Host Production Stage Description ROs
Production Type Chicken Broilers Farm 30 each of organically reared vs conventionally reared chicken meat drumstick samples were compared. Two enterococci strains were isolated from each sample. 8