Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales.

Background And Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd cheeses available in marketplaces in Lublin, where they were purchased through direct sales from producers.

Materials And Methods: The research material was household-produced curd cheese purchased 4 times (at 2-week intervals) from three producers.

The genetic background of antibiotic resistance among clinical uropathogenic Escherichia coli strains.

The spreading mechanisms of antibiotic resistance are related to many bacterial and environment factors. The overuse of antibiotics is leading to an unceasing emergence of new multidrug resistant strains. This problem also concerns uropathogenic Escherichia coli strains, which is the most common pathogen causing urinary tract infections.