Characterization of Bacteria and Antibiotic Resistance in Commercially Produced Cheeses Sold in China

What is it about?

The consumption of cheese in China is increasing rapidly. As the common ready-to-eat foods, their safety and quality are of great concern. This study focused on three risk factors to assess the safety and quality of commercially-produced cheeses sold in China: their bacterial population, the antibiotic susceptibility of isolatable LAB from dominant genera, and the abundance and distribution of antibiotic resistance genes (ARGs) in the cheeses.

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