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Identification et profil de résistance aux antimicrobiens des staphylocoques

Identification et profil de résistance aux antimicrobiens des staphylocoques

          
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About the Book

Les staphylocoques sont la principale cause d'intoxication et d'épidémies d'origine alimentaire dans le monde entier en raison de leur ubiquité et de leur capacité à persister et à se développer dans diverses conditions. Une étude transversale a été menée entre les périodes de mai 2014 à mars 2015 avec les objectifs d'enquêter sur l'occurrence de Staphylococcus, de déterminer la prévalence de Staphylococcus et d'évaluer le schéma de résistance aux antimicrobiens des isolats du fromage blanc (Ayib) et du yaourt (Ergo) collectés dans des districts sélectionnés de la zone de Jimma, en Éthiopie. L'identification des staphylocoques a été entreprise en utilisant la coloration de Gram, la catalase, la fermentation du sucre et les tests de coagulase sur 400 échantillons (fromage blanc = 200, yaourt = 200) collectés par une technique d'échantillonnage aléatoire simple. La prévalence globale de Staphylococcus dans cette étude s'est avérée être de 14,3% avec une prévalence spécifique de 22% dans le fromage blanc et de 6,5% dans le yaourt. La différence de prévalence des staphylocoques entre le fromage blanc et le yaourt s'est avérée statistiquement significative (P


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Product Details
  • ISBN-13: 9786203483086
  • Publisher: Editions Notre Savoir
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 168 gr
  • ISBN-10: 6203483087
  • Publisher Date: 25 Aug 2021
  • Height: 229 mm
  • No of Pages: 108
  • Spine Width: 7 mm
  • Width: 152 mm


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