Antibiotic susceptibility profiles of ropy slime-producing Leuconostoc mesenteroides isolated from cooked meat products
Autor: | Elena Borgogni, Maria Francesca Iulietto, Paola Sechi, Beniamino Terzo Cenci Goga |
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Jazyk: | angličtina |
Rok vydání: | 2016 |
Předmět: |
0301 basic medicine
Microbiology (medical) antibiotic resistance medicine.drug_class Microorganism 030106 microbiology Antibiotics Leuconostoc mesenteroides 010501 environmental sciences Shelf life 01 natural sciences Microbiology 03 medical and health sciences Antibiotic resistance Ampicillin Generally recognized as safe medicine disk diffusion susceptibility test Food science Molecular Biology 0105 earth and related environmental sciences biology biology.organism_classification QR1-502 Bacteria medicine.drug |
Zdroj: | Microbiology Research, Vol 7, Iss 1 (2016) Microbiology Research; Volume 7; Issue 1; Pages: 6519 |
ISSN: | 2036-7481 2036-7473 |
Popis: | The transfer of antibiotic resistance via the food chain is a global concern. Nevertheless, more attention is required to non-pathogenic strains, such as spoilage bacteria, which could transmit genes to pathogens. Although Lactic Acid Bacteria are microorganisms generally recognized as safe, Leuconostoc mesenteroides may reach and maintain high concentration levels on the surface of cooked products and ready-to-eat products throughout the entire shelf life. It is therefore important to consider the possibility for this species to carry antibiotic- resistance genes. The present research deals with the antibiotic susceptibility profile of strains of L. mesenteroides, isolated from vacuum packaged cooked meat products. In this study, the antimicrobial susceptibility of L.mesenteroides, previously isolated from cooked ham, was investigated through disk diffusion assay according to CLSI standards. Isolated strains from ready-to-eat food show high levels of resistance to ampicillin and methicillin and, according to a settled panel of 21 antibiotics, the antibiotic resistance was demonstrated for the 50% of the tested molecules. |
Databáze: | OpenAIRE |
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