Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices
| Autor: | Csaba Dezső András, Márta Antal, Éva Laslo, Éva György |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
antibiotic resistance
biology Nutrition. Foods and food supply medicine.drug_class food Antibiotics Food spoilage Pathogenic bacteria pathogenic bacteria biology.organism_classification medicine.disease_cause 16S ribosomal RNA Penicillin Antibiotic resistance Cereus medicine TX341-641 Food science Bacillus spp Bacteria spices Food Science medicine.drug Original Research spoilage bacteria |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 9, Iss 8, Pp 4550-4560 (2021) |
| ISSN: | 2048-7177 |
| Popis: | Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media. The identification of the most representative bacteria was carried out using 16S rDNA gene sequence analysis. Antibiotic resistance profiling of twelve identified Bacillus species (B. subtilis subsp. stercoris BCFK, B. licheniformis BCLS, B. siamensis SZBC, B. zhangzhouensis BCTA, B. altitudinis SALKÖ, B. velezensis CVBC, B. cereus SALÖB isolate, B. tequilensis KOPS, B. filamentosus BMBC, B. subtilis subsp. subtilis PRBC2, B. safensis BMPS, and B. mojavensis BCFK2 isolate) was performed using the standard disk‐diffusion method against 32 antibiotics. The study showed that the majority resistance was obtained against penicillin G (100%), oxacillin (91.67%), amoxyclav (91.67%), rifampicin (75%), and azithromycin (75%). Our findings suggest that spices harbor multidrug‐resistant bacteria. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media. The identification of the most representative bacteria was carried out using 16S rDNA gene sequence analysis. Antibiotic resistance profiling of twelve identified Bacillus species was performed using the standard disk‐diffusion method against 32 antibiotics. Our findings suggest that spices harbor multidrug‐resistant bacteria |
| Databáze: | OpenAIRE |
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