{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Goncalves C"],"funding":["European Union","Faculty of Veterinary Medicine from Lusófona University"],"pagination":["957"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11505151"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["13(10)"],"pubmed_abstract":["<b>Background:</b> Foodborne diseases are a serious public health concern, and food-producing animals are a major source of contamination. <b>Methods:</b> The present study analysed <i>Escherichia coli</i> and <i>Salmonella</i> spp. isolated from faecal samples of 100 fattening pigs and from 52 samples of pork meat. <b>Results:</b> The results showed that the majority of the analysed meat samples were considered satisfactory in terms of microbiological quality (92.3% for <i>E. coli</i> and 94.2% for <i>Salmonella</i> spp.). <i>Salmonella</i> spp. was identified in 5.8% of the meat samples, whereas <i>E. coli</i> was detected in 89.5% of all samples (69.2% in meat and 100% in faecal samples). Furthermore, 1.9% of the faecal samples contained Shiga-toxin-producing <i>E. coli</i> and 3.9% con"],"journal":["Antibiotics (Basel, Switzerland)"],"pubmed_title":["Phenotypic and Genotypic Characterization of <i>Escherichia coli</i> and <i>Salmonella</i> spp. Isolates from Pigs at Slaughterhouse and from Commercial Pork Meat in Portugal."],"pmcid":["PMC11505151"],"funding_grant_id":["FMVULusófona_ResisCampyOH","773830"],"pubmed_authors":["Pista A","Furtado R","Goncalves C","Rodrigues J","Silveira L","Ramos S","Nunes A"],"additional_accession":[]},"is_claimable":false,"name":"Phenotypic and Genotypic Characterization of <i>Escherichia coli</i> and <i>Salmonella</i> spp. Isolates from Pigs at Slaughterhouse and from Commercial Pork Meat in Portugal.","description":"<b>Background:</b> Foodborne diseases are a serious public health concern, and food-producing animals are a major source of contamination. <b>Methods:</b> The present study analysed <i>Escherichia coli</i> and <i>Salmonella</i> spp. isolated from faecal samples of 100 fattening pigs and from 52 samples of pork meat. <b>Results:</b> The results showed that the majority of the analysed meat samples were considered satisfactory in terms of microbiological quality (92.3% for <i>E. coli</i> and 94.2% for <i>Salmonella</i> spp.). <i>Salmonella</i> spp. was identified in 5.8% of the meat samples, whereas <i>E. coli</i> was detected in 89.5% of all samples (69.2% in meat and 100% in faecal samples). Furthermore, 1.9% of the faecal samples contained Shiga-toxin-producing <i>E. coli</i> and 3.9% con","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Oct","modification":"2026-05-21T03:11:32.957Z","creation":"2025-04-19T17:28:38.996Z"},"accession":"S-EPMC11505151","cross_references":{"pubmed":["39452223"],"doi":["10.3390/antibiotics13100957"]}}