et al. 2007). In addition, the emergence of resistance to an antibiotic of clinical rele- antibiotic-resistant food-borne pathogens vance should be a parameter to be used in the originating from meat products (Doyle and selection of starter cultures for food. Erickson 2006) raises the question of the pos- sibility of gene transfer between industrial Toxigenic Potential bacterial species and food-borne pathogens. Several studies have reported antibiotic Some members of the CNS group, primarily resistance in LAB from meats and meat prod- S. epidermidis, are common nosocomial ucts; a few strains involved in sausage fer- pathogens, and the presence of regulatory mentation such as L. sakei, L. curvatus, and elements, involved in the control of virulence L
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