Antimicrobial resistance ofEnterococcus spp. isolates from raw beef and meat products

Abstract

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.

Antimicrobial resistance of Enterococcus faecalis isolated from meat

“…A similar percentage was observed in the presented study (87.5%). Šustáčková et al (26) found that 44% of E. faecalis and 72% of E. faecium strains isolated from meat and meat products were resistant to erythromycin and 34.5% and 17.4% respectively to tetracycline. Ducková et al (5) also indicated the high percentage of strains resistant to tetracyclines.…”

Prevalence and Antibiogram of Generic Enterococci in Ready-to-Slaughter Beef Cattle

“…They provide accurate information on previous exposure to antimicrobial agents (Nam et al, 2010). Isolation of antimicrobial-resistant enterococci from foods of animal origin raised questions regarding the occurrence of antimicrobial-resistant enterococci in food-producing animals (Borgen et al, 2001;Hayes et al, 2003;Šustáčková et al, 2004;McGowan et al, 2006;Krocko et al, 2007;Koulman et al, 2009;Krocko et al, 2011). There is increasing numbers of reports on isolation of antimicrobial-resistant enterococci from food-producing animals in the last decennium (Anderson et al, 2008).…”