https://www.selleckchem.com/products/rmc-4630.html
Average TAM, TC, FC and EC levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12 and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces as well as L. monocytogenes in cheese and fruit salad was greater than 20 %. Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefacien
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