Antibiotic resistance and virulence traits of enterococci isolated from Baylough, an Irish artisanal cheese

Eight representative Enterococcus strains from a collection of over 600 previously isolated from an Irish artisanal cheese were subjected to phenotypic and genotypic analysis of antibiotic resistance and virulence properties. Genes encoding resistance to tetracycline (tet(M) and tet(L)) and/or eryth...

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Bibliographic Details
Published in:Journal of food protection 2004-09, Vol.67 (9), p.1948-1952
Main Authors: Gelsomino, R, Huys, G, D'Haene, K, Vancanneyt, M, Cogan, T.M, Franz, C.M.A.P, Swings, J
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
antibiotic resistance
Biological and medical sciences
Cheese - microbiology
cheeses
chloramphenicol
Consumer Product Safety
Drug Resistance, Bacterial - genetics
Drug Resistance, Multiple, Bacterial
Enterococcus
Enterococcus - drug effects
Enterococcus - genetics
Enterococcus - pathogenicity
erythromycin
Erythromycin - pharmacology
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
gene expression
genes
Genotype
hemolysis
Humans
isolation
lactic acid bacteria
Microbial Sensitivity Tests
Milk and cheese industries. Ice creams
multiple drug resistance
Phenotype
quantitative trait loci
resistance genes
Risk Assessment
serotypes
strain differences
tetracycline
Tetracycline Resistance
varietal resistance
virulence
Virulence - genetics
virulence genes
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Summary:Eight representative Enterococcus strains from a collection of over 600 previously isolated from an Irish artisanal cheese were subjected to phenotypic and genotypic analysis of antibiotic resistance and virulence properties. Genes encoding resistance to tetracycline (tet(M) and tet(L)) and/or erythromycin (erm(B)) were detected in five strains. In addition, all strains contained two or more of the virulence genes tested (agg, gel, cyl, esp, ace, efaAfs, and efaAfm). Further investigation into the transferability and environmental dissemination of these resistance and virulence traits will allow risk assessment and safety evaluation of artisanal cheeses.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-67.9.1948