Training course (AST) Copenhagen February/2009

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Mechanisms of resistance

​By Henrik Hasman

(PDF document, 420 KB)

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General susceptibility

​By Rene Hendriksen

(PDF document, 450 KB)

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Agardilution method

​By Rene Hendriksen

(PDF document, 1.4 MB)

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Quality assurance

By Susanne Karlsmose

(PDF document, 140 KB)

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Questionnaires

​By Susanne Karlsmose

(PDF document, 670 KB)

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Baseline study and MRSA analysis

By Lina Cavaco

(PDF document, 830 KB)

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Detection of ESBL

​By Rene Hendriksen

(PDF document, 520 KB)

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DANMAP

​By Hanne-Dorthe Emborg

(PDF document, 900 KB)

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Information​

Technical University of Denmark, National Food Institute

CVR: 30060946

AdDress

Denmark

DK-2800 Lyngby

Kemitorvet, Building 204​

Contact us

Tlf.: +45 3588 6601

E-mail: suska@food.dtu.dk