The aim of this study was to determine both the occurrence and the genetic basis of resistance to erythromycin among 1 235 Staphylococcus spp. isolates obtained between 2000 and 2006 from (a) raw milk and meat (1 704 samples). (b) foodstuffs produced from these (451 samples). and (c) contact surfaces at processing plants and dairy farms (363 samples) in the Czech Republic. https://www.divivoyance.com/product-category/matcha-latte/