Prevalence of Antibiotic Resistance Genes in Differently Processed Smoothies and Fresh Produce from Austria

Galazka, Sonia; Vigl, Valerie; Kuffner, Melanie; Dielacher, Irina; Spettel, Kathrin; Kriz, Richard; Kreuzinger, Norbert; Vierheilig, Julia; Woegerbauer, Markus

doi:10.3390/foods14010011

Datensatz Zitierlink:

http://hdl.handle.net/20.500.12708/208478

Titel:

Prevalence of Antibiotic Resistance Genes in Differently Processed Smoothies and Fresh Produce from Austria

Zitat:

Galazka, S., Vigl, V., Kuffner, M., Dielacher, I., Spettel, K., Kriz, R., Kreuzinger, N., Vierheilig, J., & Woegerbauer, M. (2025). Prevalence of Antibiotic Resistance Genes in Differently Processed Smoothies and Fresh Produce from Austria. Foods, 14(1). https://doi.org/10.3390/foods14010011

Verlags-DOI:

10.3390/foods14010011

CatalogPlus:

AC17407990

Publikationstyp:

Artikel - Forschungsartikel

Sprache:

Englisch

Autor_innen:

Galazka, Sonia
Vigl, Valerie
Kuffner, Melanie
Dielacher, Irina
Spettel, Kathrin
Kriz, Richard
Kreuzinger, Norbert
Vierheilig, Julia
Woegerbauer, Markus

Organisationseinheit:

E226-01 - Forschungsbereich Wassergütewirtschaft

Zeitschrift:

Foods

ISSN:

2304-8158

Datum (veröffentlicht):

Jan-2025

Umfang:

Verlag:

MDPI

Peer Reviewed:

Keywords:

Antibiotic resistance genes; Antimicrobial resistance; smoothie; fresh produce; AMR; ARGS; 16S rRNA gene sequencing; bacterial community composition; food/feed chain

Forschungsschwerpunkte:

Sustainable Production and Technologies: 40%
Efficient Utilisation of Material Resources: 20%
Environmental Monitoring and Climate Adaptation: 40%

Wissenschaftszweig:

2011 - Bauingenieurwesen: 50%
2071 - Umwelttechnik: 50%

Lizenz:

CC BY 4.0