The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams.

Effects of early (1h p.m. and 3h p.

Antibiotic susceptibility patterns and resistance genes of starter cultures and probiotic bacteria used in food.

A survey of starter and probiotic cultures was carried out to determine the current antibiotic resistance situation in microbial food additives in Switzerland. Two hundred isolates from 90 different sources were typed by molecular and other methods to belong to the genera Lactobacillus (74 samples), Staphylococcus (33 samples), Bifidobacterium (6 samples), Pediococcus (5 samples), or were categorized as lactococci or streptococci (82 samples). They were screened for phenotypic resistances to 20 antibiotics by the disk diffusion method.