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Volume 13, Number 11—November 2007

Dispatch

Methicillin-Resistant Staphylococcus aureus in Meat Products, the Netherlands

Inge H.M. van Loo*, Bram M.W. Diederen*, Paul H.M. Savelkoul†, Joyce H.C. Woudenberg†, Robert Roosendaal†, Alex van Belkum‡, Nicole Lemmens-den Toom‡, Carlo Verhulst§, Peter H.J. van Keulen§, and Jan Kluytmans†§Comments to Author 
Author affiliations: *St. Elisabeth Hospital, Tilburg, the Netherlands; †VUmc Medical University, Amsterdam, the Netherlands; ‡Erasmus Medical Center, Rotterdam, the Netherlands; §Amphia Hospital, Breda, the Netherlands;

Main Article

Figure

Amplified fragment gel electrophoresis typing and spa typing results of the Staphylococcus aureus isolates, methicillin susceptible (MSSA) and methicillin resistant (MRSA), in pork and beef. The boxes indicate clonally related strains. The columns indicate the strain number, the shop where the sample was bought, the origin of the sample, methicillin susceptibility, and spa type. ATCC, American Type Culture Collection; ND, not determined.

Figure. Amplified fragment gel electrophoresis typing and spa typing results of the Staphylococcus aureus isolates, methicillin susceptible (MSSA) and methicillin resistant (MRSA), in pork and beef. The boxes indicate clonally related strains. The columns indicate the strain number, the shop where the sample was bought, the origin of the sample, methicillin susceptibility, and spa type. ATCC, American Type Culture Collection; ND, not determined.

Main Article

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