Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat

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• 作者：G. Pesavento¹ ; ^{giovanna.pesavento@unifi.it" class="auth_mail} ; C. Calonico¹ ; ^{carmela.calonico@unifi.it" class="auth_mail} ; B. Ducci¹ ; ^{barbaraducci@yahoo.it" class="auth_mail} ; A. Magnanini¹ ; A. Lo Nostro ; ^{antonella.lonostro@unifi.it" class="auth_mail}
• 关键词：Enterococcus spp ; Antibiotic susceptibility ; Raw meat ; Dairy foods ; Ready-to-eat salads ; Ham
• 刊名：Food Microbiology
• 出版年：August, 2014
• 年：2014
• 卷：41
• 期：Complete
• 页码：1-7
• 全文大小：284 K

文摘

Food specimens were analyzed in order to research Enterococcus spp.: 636 samples of raw meat (227 beef, 238 poultry, and 171 pork), 278 samples of cheese (110 fresh soft cheese and 168 mozzarella cheese), 214 samples of ready-to-eat salads, and 187 samples of ham. 312 strains of Enterococcus spp samples were isolated, then identified and submitted to susceptibility tests against 11 antimicrobial agents. The predominant species were Enterococcus faecalis in raw meat and Enterococcus faecium in retail products. Low percentages of microorganisms were resistant to vancomycin (3.53%), teicoplanin (2.24%), linezolid (0.32%), and amoxicillin in combination with clavulanic acid (0.32%). A high percentage of resistance was noted in E.聽faecalis at high level gentamicin (21.9%) and tetracycline (60.6%). In general, strains of E.聽faecalis were more resistant than E.聽faecium.

Enterococci should be considered not only potential pathogens, but also a reservoir of genes encoding antibiotic resistance which can be transferred to other microorganisms. Continuous monitoring of their incidence and emerging resistance is important in order to identify foods which potentially represent a real risk to the population, and to ensure effective treatment of human enterococcal infections.