Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand
Authors
Wanwisa Sankomkai
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, Thailand
Wongwarut Boonyanugomol
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen Campus, Amnatcharoen, Thailand
Kairin Kraisriwattana
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, Thailand
Julalak Nutchanon
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, Thailand
Kraisorn Boonsam
Microbiology Laboratory, Division of Clinical Pathology, Amnatcharoen Hospital, Amnatcharoen, Thailand
Sasalux Kaewbutra
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen Campus, Amnatcharoen, Thailand
Warawan Wongboot
National Institute of Health, Department of Medical Sciences, Ministry of Public Health, Nonthaburi, Thailand
DOI: https://doi.org/10.2478/jvetres-2020-0036 | Journal eISSN: 2450-8608
Language: English
Page range: 289 - 297
Submitted on: Oct 25, 2019
Accepted on: May 13, 2020
Published on: May 27, 2020
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2020 Wanwisa Sankomkai, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, Warawan Wongboot, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.