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Biofilm Formation and Its Relationship with the Molecular Characteristics of Food‐Related Methicillin‐Resistant Staphylococcus aureus (MRSA)
Authors:Alberto Vergara  Giovanni Normanno  Pierluigi Di Ciccio  Francesca Pedonese  Roberta Nuvoloni  Antonio Parisi  Gianfranco Santagada  Angelo Colagiorgi  Emanuela Zanardi  Sergio Ghidini  Adriana Ianieri
Affiliation:1. Specialization School of Inspection of Foods of Animal Origin “G. Tiecco,” Faculty of Veterinary Medicine, Univ. of Teramo, Piano D'Accio, Teramo, Italy;2. Dept. of Science of Agriculture, Food and the Environment (SAFE), Univ. of Foggia, via Napoli, Foggia, Italy;3. Food and Drug Dept., Univ. of Parma, via del Taglio, Parma, Italy;4. Dept. of Veterinary Sciences, Univ. of Pisa, Pisa, Italy;5. Experimental Zooprophylactic Inst. of Apulia and Basilicata, via Manfredonia, Foggia, Italy
Abstract:
Keywords:agr‐type  biofilm formation  food safety  icaA  icaD  MRSA  SEM
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