359 Exploring Enterococcus susceptibility to co-occurring stresses in the poultry meat production chain: antibiotics, copper, acidic pH and peracetic acid

Andreia Carina Martins Rebelo Gonçalves
1UCIBIO/REQUIMTE and Associate Laboratory i4HB – Institute for Health and Bioeconomy. Laboratory of Microbiology, Faculty of Pharmacy, University of Porto, Porto, Portugal; 2School of Medicine and Biomedical Sciences-ICBAS, University of Porto, Porto, Portugal; 3Scientific Area of Environmental Health, School of Health, Polytechnic Institute of Porto, Porto, Portugal
andreia_cmrebelo@hotmail.com
Bárbara Duarte1, Carolina Ferreira4, Ana R. Freitas1, Luísa Peixe1, Patrícia Antunes1,5, Carla Novais1
1UCIBIO/REQUIMTE and Associate Laboratory i4HB – Institute for Health and Bioeconomy. Laboratory of Microbiology, Faculty of Pharmacy, University of Porto, Porto, Portugal; 4Faculty of Pharmacy, University of Porto, Porto, Portugal; 5Faculty of Nutrition and Food Science, University of Porto, Porto, Portugal