The food-associated resistome is shaped by processing and production environments

Autor:in

Quijada, Narciso; COBO DIAZ, JOSE FRANCISCO; Valentino, Vincenzo; Barcenilla, Coral; De Filippis, Francesca; Cabrera-Rubio, Raul; Carlino, Niccolo; Pinto, Federica; Dzieciol, Monika; Calvete-Torre, Ines; Sabater, Carlos; Rubino, Francesco; Knobloch, Stephen; Skirnisdottir, Sigurlaug; Ruiz, Lorena; Lopez, Mercedes; Prieto, Miguel; Marteinsson, Viggo Thor; Margolles, Abelardo; Segata, Nicola; Cotter, Paul; Wagner, Martin S.; Ercolini, Danilo; Alvarez-Ordóñez, Avelino

Journal

Nature Microbiology

CC Lizenz

CCBYNCND

ISSN/eISSN

2058-5276 -

WoS ID

WOS:001541054100001

URL

https://www.nature.com/articles/s41564-025-02059-8#article-info