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†§
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;
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.
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