Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep's milk in the southern part of Serbia -Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10 5 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identifi ed as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profi le in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profi le in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

show abstract

“…Similar fi ndings were recorded by other authors [58,59]. We observed a high prevalence of streptomycin resistance (82.46%).…”

Section: Discussionsupporting

confidence: 93%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Different researchers reported that Enterococcus strains isolated from a variety of fermented food products exhibited no β-haemolytic activity, similar to our results (10,20). Haemolysin production can increase the severity of enterococcal infections, and the presence of genes involved in haemolysin/cytolysin production is also considered a risk factor (21). The β-haemolytic enterococci isolates are considered undesirable in foods, and their use as starter cultures in food fermentations is not recommended (22).…”

Section: Haemolytic and Gelatinase Activitymentioning

confidence: 99%

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Tuncer¹,

Ay²,

Tuncer³

2013

Turk J Biol

View full text Add to dashboard Cite

IntroductionThe enterococci, a group of lactic acid bacteria, are important in environmental, food, and clinical microbiology. These bacteria are also associated with different traditional European cheeses, especially artisanal cheeses produced in Mediterranean countries, made with raw or pasteurised milk (1,2). Enterococcus faecalis, Enterococcus faecium, and Enterococcus durans are the most prevalent species in milk and cheese products (3). Several studies have suggested that dairy strains of enterococci play a fundamental role in the ripening of traditional cheeses, probably by their proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour (3,4). Additionally, many enterococci strains display the ability to produce bacteriocin, specifically called enterocin, which exhibits an inhibitory effect against various foodborne pathogens or food spoilage bacteria, thus offering a tool for improving food safety (5). The frequently encountered enterocins produced by enterococci strains are enterocins A, B, P, AS-48, L50A, L50B, 1071A, 1071B, and Q (6). Some enterococci strains are opportunistic human pathogens, which are among the prevalent bacteria involved in nosocomial infections such as bacteraemia, endocarditis, and urinary tract infections (4). Antibiotic

show abstract

“…Hemolizin üretimi enterokok enfeksiyonlar›n›n fliddetini artt›rmaktad›r. Enterokoklarda hemolizin/sitolizin üretiminden sorumlu genlerin varl›¤› risk faktörü olarak de¤erlendirilmektedir (27). Bu nedenle g›dalarda β-hemolitik enterokok sufllar›n›n varl›¤› istenmez ve bu sufllar›n fermente g›dalar›n üretiminde starter kültür olarak kullan›lmalar› önerilmez (28).…”

Section: Introductionunclassified

Safety Evaluation of Enterocin B Producer Enterococcus Faecalis Mye58 Strain Isolated From Raw Milk

Çağlar¹,

Tuncer²,

Tuncer³

2014

GIDA

View full text Add to dashboard Cite

Özet SAFETY EVALUATION OF ENTEROCIN B PRODUCER ENTEROCOCCUS FAECALIS MYE58 STRAIN ISOLATED FROM RAW MILK AbstractIn this study, we investigated the occurrence of enterocin, virulence factor and vancomycin resistance genes in bacteriocin producer Enterococcus faecalis MYE58 isolated from raw milk. We also tested hemolytic activity, gelatinase production and antibiotic resistance of this strain. It was determined that MYE58 strain inhibited Gram-positive bacteria, such as Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus. The presence of enterocin B structural gene (entB) was detected in MYE58 strain. MYE58 strain did not exhibit haemolysis and gelatinase activity. In MYE58 strain, the presence of gelE and espfs genes were detected, but agg, ace, efaAfs, ccf, cob, cpd, cat, cylM, cylB, cylA, vanA and vanB genes were not detected. MYE58 was found resistant to streptomycin and tetracycline. The results of this study showed that enterocin B producer E. faecalis MYE58 strain used as starter culture could pose a risk to consumer health. However, purified or semi-purified enterocin B produced by MYE58 strain may have a potential to use for food preservation against Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus.

show abstract

Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

Cited by 72 publications

References 34 publications

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Safety Evaluation of Enterocin B Producer Enterococcus Faecalis Mye58 Strain Isolated From Raw Milk

Contact Info

Product

Resources

About