Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses

Jamet, Emmanuel; Akary, Elodie; Poisson, Marie-Ange; Chamba, Jean-François; Bertrand, Xavier; Serror, Pascale

doi:10.1016/j.fm.2012.03.009

Cited by 99 publications

(93 citation statements)

References 76 publications

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“…As reported by Jamet et al (2012), a complete concordance was obtained for tetracycline and erythromycin in most of the strains of all the species, while discrepancies were observed for vancomycin. While all the E. faecium strains were sensitive or intermediate in the phenotypic assay for this antibiotic, 26% of them harboured the vanB gene.…”

Section: Discussionsupporting

confidence: 75%

Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm

Ruiz

Pérez-Martín

Seseña

et al. 2015

Dairy Sci. & Technol.

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The presence and genetic diversity of enterococci in raw goat milk sampled in a farm during consecutive seasons were evaluated. Representative strains were screened for virulence determinants, susceptibility to antibiotics and the presence of genes involved in biogenic amine production. Counts of enterococci ranged between 2.80×10 1 and 2.50×10 3 cfu.mL -1 with summer samples showing the highest counts and winter samples the lowest. A total of 695 enterococci were isolated and genotyped. One hundred and thirty-three representative isolates from genotypes obtained in randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) analysis were identified as belonging to Enterococcus faecium (62.9%), Enterococcus faecalis (28.2%) and Enterococcus hirae (8.9%) species. A higher number of genotypes was observed in the summer and spring samples. The occurrence of antibiotic resistance and virulence genes was strain dependent, although the presence of genes did not always imply resistance, as occurred for vancomycin. All three species showed a high percentage of resistance to tetracycline. Strains from the warmer seasons (spring, summer and autumn) were resistant to a higher number of antibiotics and harboured a higher number of antibiotic resistance and virulence genes. All the strains produced tyramine, while only one E. hirae strain from a spring sample produced putrescine. The feed regime of goats during the warm seasons was the main difference between samples and thus, it could be proposed that the feed is responsible for the differences in the results between seasons.

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Section: Discussionsupporting

confidence: 75%

Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm

Ruiz

Pérez-Martín

Seseña

et al. 2015

Dairy Sci. & Technol.

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“…The number of enterococci higher than 10 6 CFU/g and even up to 10 8 CFU/g has oft en been reported in different raw milk products (9,38) and in some cases irrespective of raw milk or pasteurized/thermally treated milk cheese (8).…”

Section: Enumeration and Identifi Cation Of Enterococcimentioning

confidence: 97%

“…Their capacity to exchange genetic material by conjugation is well documented (7) and it can take place in GI tract, where genes coding for resistance to antibiotics and virulence factors can be transferred (5). As enterococci are usually present at fairly high levels in ready-to-eat cheese products (8,9), they may have signifi cant infl uence on consumers' health and as such, their safety aspect should be carefully evaluated.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

Fuka

Maksimović

Tanuwidjaja

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this study, prevalence, biotechnological and safety profi les of 588 Enterococcus isolates isolated from raw milk and Istrian cheese during diff erent stages of ripening were analyzed. Despite the low and variable presence of enterococci in milk ((3.65±2.93) log CFU/mL), highly comparable enterococcal populations were established aft er 30 days of cheese ripening ((7.96±0.80) log CFU/g), confi rming Enterococcus spp. as a major part of the core microbiota of Istrian cheese. The dominant species were E. faecium (53.8 %) and E. faecalis (42.4 %), while minor groups, consisting of E. durans (2.84 %) and E. casselifl avus (0.95 %), also occurred. A pronounced intraspecies variability was noticed based on molecular fi ngerprinting, with 35 strains (genotypes) detected. Most of the genotypes were farm-specifi c with one third being shared between the farms. This genotype variability refl ected particular diff erences of Istrian cheese production, mainly variable salt concentration, ripening temperature and air humidity as well as microclimatic or vegetation conditions. There was considerable variation between the strains of the same species regarding wide range of biotechnologically important traits as well as their ability to survive in simulated gastrointestinal conditions. A considerable number of strains were resistant to critically important antibiotics such as tetracycline (43.56 %), erythromycin (35.79 %) and vancomycin (23.48 %). Polymerase chain reaction-based detection did not identify any of the common genetic determinants for vancomycin and erythromycin resistance; for tetracycline tetM gene was detected. The presence of virulence genes including agg, efaAfs, gelE, cylM, cylB, cylA, esp, efaAfm, cob and cpd was frequently recorded, especially among E. faecalis strains.

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“…Aminoglikozitlere karfl› oluflan yüksek dirençlilik genelde fosfotransferazlar (APHs), asetiltransferazlar (AACs) ve nükleotidiltransferazlar (ANTs) gibi aminoglikozit modifiye edici enzimlerin aktiviteleri sonucu gerçekleflmektedir (17). Özellikle et ürünlerinden izole edilen enterokoklar›n streptomisin d›fl›ndaki aminoglikozitlere yüksek oranda direnç gösterdikleri belirtilmifltir (33)(34)(35).…”

Section: Anti̇bi̇yoti̇k Di̇renci̇unclassified

“…Ribozomal hedefin modifikasyonu, makrolidler, linkozamidler ile streptogramin B aras›nda veya makrolidler ile linkozamidler aras›nda veya makrolidler, ketolidler ile streptogramin A ve B aras›nda çapraz dirence neden olmaktad›r. Tan›mlanm›fl erm genleri aras›nda enterokoklarda en s›k rastlanan› ermB genidir (34,37,38).…”

Section: Anti̇bi̇yoti̇k Di̇renci̇unclassified

Gida Kaynakli Enterokoklarin Potansi̇yel Ri̇sk Faktörleri̇

Kankaya¹,

Tuncer²,

Tuncer³

2017

GIDA

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ÖzetEnterokoklar insan ve hayvan sindirim sisteminin yan› s›ra çevresel kaynaklardan da izole edilebilen laktik asit bakterileridir (LAB). Enterokoklar farkl› s›cakl›k ve pH derecelerine dayan›kl› olmalar›n›n yan›nda ekstrem tuz konsantrasyonunda da geliflebilme yeteneklerinden dolay› fermente g›dalardan yüksek s›kl›kla izole edilirler. Enterokoklar sahip olduklar› çeflitli teknolojik özellikleri sayesinde geleneksel fermente g›dalar›n tipik tat ve aromas›n›n gelifltirilmesinde uzun y›llard›r yayg›n olarak kullan›lmakta ayr›ca ürünlerin raf ömrünün uzat›lmas›na da katk› sa¤lamaktad›rlar. Çeflitli yararl› özelliklere sahip olmalar›na ra¤men enterokoklar, artan antibiyotik direnci, çeflitli hastal›klara sebep olan virülens faktörlere sahip olmalar›, biyofilm ve biyojen amin üretme özellikleri nedeniyle insan sa¤l›¤› aç›s›ndan ciddi risk oluflturmaktad›rlar. Bu derlemede enterokoklar›n antibiyotik direnç mekanizmalar›, çeflitli virülens faktörleri ile biyofilm ve biyojen amin üretme özellikleri irdelenmeye çal›fl›lm›flt›r.Anahtar kelimeler: Enterokok, antibiyotik direnci, virülens faktör, biyofilm, biyojen amin POTENTIAL RISK FACTORS OF FOOD ORIGINATED ENTEROCOCCI AbstractEnterocooci are lactic acid bacteria (LAB), isolated from human and animal digestive tract in addition environmental sources. Enterococci are often isolated from fermented foods because of resistant to different temperature and pH and also ability of growing at extreme salt concentration. Enterococci have been used in traditional fermented food products to improve their typical taste and aroma due to various technological properties for many years. They also contribute to increase of product's shelf life. Although enterococci have various useful properties, they pose serious risk factors for human health due to incresing antibiotic resistance, to pose virulence factors that cause various diseases, production properties of biofilm and biogenic amines. In this review mechanism of antibiotic resistance, various virulence factors, biofilm and biogenic amine production properties of enterococci were attempted to be examined.

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Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses

Cited by 99 publications

References 76 publications

Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm

Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm

Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

Gida Kaynakli Enterokoklarin Potansi̇yel Ri̇sk Faktörleri̇

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