Characterization and horizontal transfer of class 1 integrons in Escherichia coli isolates from cooked meat products | Zendy

Tao Yu | Zendy; Jiaqiang Zhang | Zendy; Xiaobing Jiang | Zendy; Junmei Wu | Zendy; Zhigang Dai | Zendy; Zhenbin Wu | Zendy; Liang Yu | Zendy; Xuannian Wang | Zendy

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Characterization and horizontal transfer of class 1 integrons in Escherichia coli isolates from cooked meat products

Author(s) -

Tao Yu,

Jiaqiang Zhang,

Xiaobing Jiang,

Junmei Wu,

Zhigang Dai,

Zhenbin Wu,

Liang Yu,

Xuannian Wang

Publication year - 2016

Publication title -

the journal of infection in developing countries

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.322

H-Index - 49

eISSN - 2036-6590

pISSN - 1972-2680

DOI - 10.3855/jidc.6858

Subject(s) - integron , escherichia coli , transformation (genetics) , biology , horizontal gene transfer , food science , microbiology and biotechnology , cooked meat , bacteria , antimicrobial , antibiotic resistance , gene , genetics , phylogenetic tree , antibiotics

Escherichia coli is a commensal bacterium in humans, animals, and the environment that is one of the microorganisms commonly resistant to antimicrobials. Cooked meat products, which are popular in China, are easily contaminated by E. coli during processing and storage.

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