Volume 11, Issue 3, June 2015, Pages 567–578
A. Carole BONNY1, T. Germain KAROU2, M. D. Francine AKE3, A. Thomas DADIE4, L. Guichard BOHOUA5, and Sébastien L. Niamké6
1 Department of Biochimistry, University Félix Houphouët Boigny, UFR Biosciences, Laboratory of Biotechnology, 22 P.O. Box 582 Abidjan 22, Côte d'Ivoire
2 Department of Biochimistry, University Félix Houphouët Boigny, UFR Biosciences, Laboratory of Biotechnology, 22 P.O. Box 582 Abidjan 22, Côte d'Ivoire
3 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
4 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
5 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
6 Departement of Biochimistry, University Felix HOUPHOUËT-BOIGNY/UFR Biosciences, Laboratoiry of Biotechnology, 22 BP 582 Abidjan22, Côte d'Ivoire
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Salmonella enterica is a pathogen of humans and animals, and is the most frequent causes of foodborne illness worldwide. The increasing prevalence of multidrug resistance among Salmonella isolates from retail meat such as chicken gizzards has been an emerging problem in C
Author Keywords: Salmonella, resistance genes, chicken gizzards, public health, C.
A. Carole BONNY1, T. Germain KAROU2, M. D. Francine AKE3, A. Thomas DADIE4, L. Guichard BOHOUA5, and Sébastien L. Niamké6
1 Department of Biochimistry, University Félix Houphouët Boigny, UFR Biosciences, Laboratory of Biotechnology, 22 P.O. Box 582 Abidjan 22, Côte d'Ivoire
2 Department of Biochimistry, University Félix Houphouët Boigny, UFR Biosciences, Laboratory of Biotechnology, 22 P.O. Box 582 Abidjan 22, Côte d'Ivoire
3 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
4 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
5 Department of Food Sciences, University of Nangui-Abrogoua, UFR of Food and Technology Sciences, Laboratory of Biotechnology, 02 P.O. Box 801 Abidjan 02, Côte d'Ivoire
6 Departement of Biochimistry, University Felix HOUPHOUËT-BOIGNY/UFR Biosciences, Laboratoiry of Biotechnology, 22 BP 582 Abidjan22, Côte d'Ivoire
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Salmonella enterica is a pathogen of humans and animals, and is the most frequent causes of foodborne illness worldwide. The increasing prevalence of multidrug resistance among Salmonella isolates from retail meat such as chicken gizzards has been an emerging problem in C
Author Keywords: Salmonella, resistance genes, chicken gizzards, public health, C.
How to Cite this Article
A. Carole BONNY, T. Germain KAROU, M. D. Francine AKE, A. Thomas DADIE, L. Guichard BOHOUA, and Sébastien L. Niamké, “Distribution of serovars and antibiotic resistance genes of Salmonella isolated from chicken gizzards in Abidjan, Côte d'Ivoire,” International Journal of Innovation and Applied Studies, vol. 11, no. 3, pp. 567–578, June 2015.
