ArticleFood science & nutrition2021
Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Antibiotic resistance and virulence of bacteria in spices: a systematic review.One health outlook · 2025Review
- Radiation processing for public health: Croatia's contribution to food safety and sterilisation practices.Arhiv za higijenu rada i toksikologiju · 2025Review
- Monitoring the potential dissemination of antimicrobial resistance in foods, environment, and clinical samples: a one health prospective.Food science and biotechnology · 2025Article
- Characterization and Probiotic Potential ofMicroorganisms · 2025Article
- Article
- Microbiological Quality Assessment of Some Commercially Available Breads.Foods (Basel, Switzerland) · 2024Article
- Emergence of multidrug-resistant Bacillus spp. derived from animal feed, food and human diarrhea in South-Eastern Bangladesh.BMC microbiology · 2024Article
- A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor.Antibiotics (Basel, Switzerland) · 2024Article
- Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products.Food science and biotechnology · 2023Article
- Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese.Foods (Basel, Switzerland) · 2023Article
- Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria.BMC microbiology · 2023Article
- Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder.Microorganisms · 2022Article
- Detection ofMicroorganisms · 2021Article
- From Strain Characterization to Field Authorization: Highlights onMicroorganisms · 2021Article
- Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media. The identification of the most representative bacteria was carried out using 16S rDNA gene sequence analysis. Antibiotic resistance profiling of twelve identified
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