Minced raw meat samples (25 g each) were cultured on nutrient agar, MacConkey agar, and UTI Chrome agar (Oxoid, Hampshire, UK). Milk samples (100 µL each) were serially diluted (10-fold) and cultured on nutrient agar, MacConkey agar, and UTI Chrome agar (Oxoid, Hampshire, UK), and then aerobically incubated overnight at 37 ºC. The isolates were preliminarily identified based on colony morphology, cultural characteristics, and Gram staining. The VITEK 2 compact instrument was employed to automatically identify isolates using GN cards (bioMérieux, Marcy-l’Étoile, France) with 64 different biochemical substrates.
Qamar M.U., A.a.t.i.k.a., Chughtai M.I., Ejaz H., Mazhari B.B., Maqbool U., Alanazi A., Alruwaili Y, & Junaid K. (2023). Antibiotic-Resistant Bacteria, Antimicrobial Resistance Genes, and Antibiotic Residue in Food from Animal Sources: One Health Food Safety Concern. Microorganisms, 11(1), 161.
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