Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese

• Published in: International journal of dairy technology 2004-02, Vol.57 (1), p.27-31
• Main Authors: Citak, S, Yucel, N, Orhan, S
• Format: Article
• Language: English
• Subjects: Antibiotic resistance; antibiotics; bacterial contamination; Biological and medical sciences; Enterococcus; Enterococcus faecalis; Enterococcus faecium; food contamination; Food industries; food pathogens; food safety; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; pathogen identification; public health; sanitation; semisoft cheeses; Turkish white cheese
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2004.00122.x

Thirty samples of Turkish white cheese were analysed for the presence of Enterococcus spp., and presumptive isolates were identified by morphological, cultural and biochemical tests and confirmed by the API 20 Strep System. Among the 101 isolates of Enterococcus spp., 62 were E. faecalis, 25 were E. faecium, seven were E. durans, five were E. mundtii and two were E. hirae/dispar. The resistance of the isolates to 13 different antibiotics was determined by the Kirby–Bauer disc diffusion test. Resistance to streptomycin, erythromycin, oxacillin and vancomycin was frequently found in these enterococci, and resistance to vancomycin was found in 96.8% of E. faecalis isolates and 76%E. faecium. The most effective antimicrobials were ampicillin (69.3% of isolates inhibited) and imipenem (76.3% of isolates inhibited). This examination confirmed the presence of enterococci, especially vancomycin‐resistant strains, in Turkish white cheese, indicating poor sanitary conditions during production and processing and a significant health risk for consumers.