Virulence factors of Enterococcus spp. presented in food
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- 作者：Wioleta Chajęcka-Wierzchowska ; wioleta.chajecka@uwm.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Anna Zadernowska ; Łucja Łaniewska-Trokenheim
- 关键词：Enterococcus spp. ; Virulence factors ; Food safety
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：670-676
- 全文大小：365 K
文摘
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This review aims at discussing virulence factors and genetic structure of enterococci found in food.
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Enterococcus strains isolated from food and ready-to-eat food have virulence factors typical for nosocomial pathogens.
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Food can be a potential vehicle transferring virulent enterococci to human microflora in the food chain.