Journal
BRAZILIAN JOURNAL OF MICROBIOLOGY
Volume 45, Issue 1, Pages 111-115Publisher
SPRINGER
DOI: 10.1590/S1517-83822014000100016
Keywords
Enterococcus spp.; food; antimicrobial resistance
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Funding
- FAPESP
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We evaluated the frequency of enterococci from food and found 95.2% of positivity, being E. faecium and E. faecalis the most frequent species. High-level streptomycin resistance was observed, as well as gelatinase and hemolysis activity, showing the potential role of environmental strains as reservoir of virulence and resistance traits.
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