Antimicrobial resistance of Enterococcus spp. isolates from raw beef and meat products
Language English Country United States Media print
Document type Journal Article, Research Support, Non-U.S. Gov't
PubMed
15530006
DOI
10.1007/bf02931602
Knihovny.cz E-resources
- MeSH
- Drug Resistance, Bacterial MeSH
- Enterococcus faecalis drug effects MeSH
- Enterococcus faecium drug effects MeSH
- Meat Products microbiology MeSH
- Meat microbiology MeSH
- Cattle MeSH
- Animals MeSH
- Check Tag
- Cattle MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
E. faecalis (67%) and E. faecium (13.7%) were most frequently isolated among enterococci that contaminate cooled and frozen processed meat, follow-up heat-treated meat products and unheated fermented dry salami. Most isolates of both species were resistant to cephalothin (95 and 83 %) and clindamycin (77 and 67%, respectively). Furthermore, E. faecalis and E. faecium isolates were resistant to erythromycin (44 and 72%), tetracycline (34.5 and 17.4%), and streptomycin (13.3 and 4.3%, respectively). Only a few of the isolates were resistant to ampicillin, ampicillin-sulbactam, chloramphenicol, and vancomycin while all isolates were susceptible to gentamicin, penicillin, and teicoplanin. During the production of heat-treated meat products, numbers of resistant isolates increased in spite of the decreasing enterococcal contamination of the samples. An opposite situation was found in the production of fermented dry salami.
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