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首页> 外文期刊>Food microbiology >Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat
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Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat

机译：肠球菌的流行和抗生素耐药性。与零售奶酪，即食沙拉，火腿和生肉分离

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摘要

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. faecalis at high level gentamicin (21.9%) and tetracycline (60.6%). In general, strains of E. faecalis were more resistant than E. 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.
机译：分析食物样本以研究肠球菌：生肉636个样品（227牛肉，238家禽和171猪肉），奶酪278个样品（110个新鲜的软奶酪和168个马苏里拉奶酪），214个现成的样品吃沙拉和187个火腿样品。分离出312株肠球菌样品，然后鉴定并进行针对11种抗菌剂的药敏试验。主要种类是生肉中的粪肠球菌和零售产品中的粪肠球菌。低百分比的微生物对万古霉素（3.53％），替考拉宁（2.24％），利奈唑胺（0.32％）和阿莫西林与克拉维酸（0.32％）联合耐药。粪肠球菌在庆大霉素（21.9％）和四环素（60.6％）水平下的耐药率很高。通常，粪肠球菌的菌株比粪肠球菌更具抗性。肠球菌不仅应考虑潜在的病原体，而且还应考虑编码抗生素抗性的基因库，该基因可以转移到其他微生物中。持续监测其发生率和新出现的耐药性很重要，这样才能确定可能对人群构成真正风险的食品，并确保有效治疗人肠球菌感染。

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  • 来源
    《Food microbiology》 |2014年第8期|1-7|共7页
  • 作者

    G. Pesavento; C. Calonico; B. Ducci; A. Magnanini; A. Lo Nostro;

  • 作者单位

    Health Sciences Department, Applied Microbiology Laboratory, University of Florence, Viale G. B. Morgagni 48, 50132 Florence, Italy;

    Health Sciences Department, Applied Microbiology Laboratory, University of Florence, Viale G. B. Morgagni 48, 50132 Florence, Italy;

    Health Sciences Department, Applied Microbiology Laboratory, University of Florence, Viale G. B. Morgagni 48, 50132 Florence, Italy;

    Health Sciences Department, Applied Microbiology Laboratory, University of Florence, Viale G. B. Morgagni 48, 50132 Florence, Italy;

    Health Sciences Department, Applied Microbiology Laboratory, University of Florence, Viale G. B. Morgagni 48, 50132 Florence, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Enterococcus spp; Antibiotic susceptibility; Raw meat; Dairy foods; Ready-to-eat salads; Ham;

    机译：肠球菌抗生素敏感性生肉奶制品;即食沙拉;火腿;

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