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Evaluation of cephamycins as supplements to selective agar for detecting Campylobacter spp. in chicken carcass rinses

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dc.contributor.authorChon, Jung-Whan-
dc.contributor.authorKim, Young-Ji-
dc.contributor.authorKim, Hong-Seok-
dc.contributor.authorKim, Dong-Hyeon-
dc.contributor.authorKim, Hyunsook-
dc.contributor.authorSong, Kwang-Young-
dc.contributor.authorSung, Kidon-
dc.contributor.authorSeo, Kun-Ho-
dc.date.accessioned2022-07-15T18:02:22Z-
dc.date.available2022-07-15T18:02:22Z-
dc.date.created2021-05-11-
dc.date.issued2016-04-
dc.identifier.issn0168-1605-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154898-
dc.description.abstractAlthough cefoperazone is the most commonly used antibiotic in Campylobacter-selective media, the distribution of cefoperazone-resistant bacteria such as extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli is increasing. Here we evaluated the potential of cephamycins for use as supplements to improve modified charcoal-cefoperazone-deoxycholate agar (mCCDA) by replacing cefoperazone with the same concentrations (32 mg/L) of cefotetan (modified charcoal-cefotetan-deoxycholate agar, mCCtDA) and cefoxitin (modified charcoal-cefoxitin-deoxycholate agar, mCCxDA). In chicken carcass rinse samples, the number of mCCDA plates detecting for Campylobacter (18/70, 26%) was significantly lower than that of mCCtDA (42/70, 60%) or mCCxDA plates (40/70, 57%). The number of mCCDA plates (70/70, 100%) that were contaminated with non-Campylobacter species was significantly higher than that of mCCtDA (20/70, 29%) or mCCxDA plates (21/70, 30%). The most common competing species identified using mCCDA was ESBL-producing E. coli, while Pseudomonas species frequently appeared on mCCtDA and mCCxDA.-
dc.language영어-
dc.language.isoen-
dc.publisherELSEVIER SCIENCE BV-
dc.titleEvaluation of cephamycins as supplements to selective agar for detecting Campylobacter spp. in chicken carcass rinses-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, Hyunsook-
dc.identifier.doi10.1016/j.ijfoodmicro.2016.01.019-
dc.identifier.scopusid2-s2.0-84959020256-
dc.identifier.wosid000372677100010-
dc.identifier.bibliographicCitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.223, pp.75 - 78-
dc.relation.isPartOfINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY-
dc.citation.titleINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY-
dc.citation.volume223-
dc.citation.startPage75-
dc.citation.endPage78-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaMicrobiology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryMicrobiology-
dc.subject.keywordPlusCEFOPERAZONE-DEOXYCHOLATE AGAR-
dc.subject.keywordPlusBLOOD-FREE-
dc.subject.keywordPlusSEMISYNTHETIC CEPHAMYCIN-
dc.subject.keywordPlusBOLTON BROTH-
dc.subject.keywordPlusJEJUNI-
dc.subject.keywordPlusCOLI-
dc.subject.keywordPlusENRICHMENT-
dc.subject.keywordPlusSPECTRUM-
dc.subject.keywordPlusIMPROVEMENT-
dc.subject.keywordPlusCEFOXITIN-
dc.subject.keywordAuthorCampylobacter-
dc.subject.keywordAuthorCefotetan-
dc.subject.keywordAuthorCefoxitin-
dc.subject.keywordAuthorESBL-
dc.subject.keywordAuthorChicken-
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