@article{jfnr20175105,
author={{C¨¦sar, Josi Guimar?es and Peres, Andriele Madruga and Neves, Caroline Pereira das and Ferreira, Marcos Roberto Alves and Mello, Jozi Fagundes de and Moreira, ?ngela Nunes and Rodrigues, Kelly Lameiro},
title={Antimicrobial Resistance and Presence of Enterotoxins in <i>Staphylococcus</i> spp. Isolated from Cooked Meat and Desserts},
journal={Journal of Food and Nutrition Research},
volume={5},
number={10},
pages={750--753},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/10/5},
issn={2333-1240},
abstract={The aim of this study was to isolate <i>Staphylococcus</i> spp. from cooked meat and desserts from restaurants and test for the presence of enterotoxins A, B, C, D, E genes and antimicrobial resistance profile. Thirty-six samples of cooked meat and thirty-six samples of desserts were collected from nine restaurants from Pelotas, Brazil. <i>Staphylococcus</i> spp. isolates were tested for antimicrobial susceptibility profile by disc diffusion method. Multiplex Polymerase Chain Reaction was performed to identify the presence of enterotoxins. Seven out of the 38 isolates registered the presence of any gene of traditional enterotoxins and enterotoxin E is the most frequent, with 42.8%, and five different genotypes were reported. <i>Staphylococcus</i> spp. isolates registered a high percentage of antimicrobial resistance to penicillin and oxacillin.},
doi={10.12691/jfnr-5-10-5}
publisher={Science and Education Publishing}
}