Article citationsMore>>

Hansen, L., Gill, T., Truelstrup, T. and Hussa, H.H. (1995) Effects of Salt and Storage Temperature on Chemical, Microbiological and Sensory Changes in Cold-Smoked Salmon. Food Research International, 28, 123-130.
http://dx.doi.org/10.1016/0963-9969(95)90795-C

has been cited by the following article:

• TITLE: Incidence of Methicillin-Resistant Staphylococci in Fresh Seafood

  AUTHORS: Lekshmi R. G. Kumar, Anas K. Kasim, Manjusha Lekshmi, Binaya Bhusan Nayak, Sanath Kumar

  KEYWORDS: Seafood, MRSA, CoNS, mecA, Staphylococcus

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.6, May 11, 2016

  ABSTRACT: The occurrence of methicillin-resistant staphylococci was investigated in fresh seafood, seafood products and related samples. Staphylococci were isolated from 13 (68.42%) fresh seafood samples, while 3 (15.78%) samples harbored coagulase-positive S. aureus. Resistance to methicillin was observed in 16 isolates of Staphylococcus spp., 15 of which were coagulase-negative S. aureus (MR-CoNS) and one was a coagulase-positive S. aureus (MRSA). The mecA gene is detected by PCR in 10 MR-CoNS and one MRSA strain. The lmrS gene, which codes for a multidrug efflux pump LmrS, is detected only in coagulase-positive isolates.