{"title":"沙门氏菌的物种","authors":"MILk ChOCOLATe","doi":"10.1201/9781315109091-11","DOIUrl":null,"url":null,"abstract":"The genus Salmonella can be subdivided into more than 2,400 serotypes. Salmonella enterica subsp. enterica serotype Typhimurium (S. Typhimurium) and Salmonella enterica subsp. enterica serotype Enteritidis (S. Enteritidis) are the most frequently isolated serotypes in humans in Ireland. Serotypes are further subdivided by their resistance to bacteriophages (phage types or lystotypes), antibiotics or heavy metals; their biochemical characteristics (biovars or biotypes) or their sensitivity to or production of bacteriocins.","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"125","resultStr":"{\"title\":\"Salmonella Species\",\"authors\":\"MILk ChOCOLATe\",\"doi\":\"10.1201/9781315109091-11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The genus Salmonella can be subdivided into more than 2,400 serotypes. Salmonella enterica subsp. enterica serotype Typhimurium (S. Typhimurium) and Salmonella enterica subsp. enterica serotype Enteritidis (S. Enteritidis) are the most frequently isolated serotypes in humans in Ireland. Serotypes are further subdivided by their resistance to bacteriophages (phage types or lystotypes), antibiotics or heavy metals; their biochemical characteristics (biovars or biotypes) or their sensitivity to or production of bacteriocins.\",\"PeriodicalId\":73044,\"journal\":{\"name\":\"Food safety (Tokyo, Japan)\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"125\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food safety (Tokyo, Japan)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9781315109091-11\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food safety (Tokyo, Japan)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315109091-11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The genus Salmonella can be subdivided into more than 2,400 serotypes. Salmonella enterica subsp. enterica serotype Typhimurium (S. Typhimurium) and Salmonella enterica subsp. enterica serotype Enteritidis (S. Enteritidis) are the most frequently isolated serotypes in humans in Ireland. Serotypes are further subdivided by their resistance to bacteriophages (phage types or lystotypes), antibiotics or heavy metals; their biochemical characteristics (biovars or biotypes) or their sensitivity to or production of bacteriocins.