Naslov
Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

Autori
Zdolec, Nevijo ; Račić, Ivana ; Vujnović, Anja ; Zdelar-Tuk, Maja ; Matanović, Krešimir ; Filipović, Ivana ; Dobranić, Vesna ; Cvetnić, Željko ; Špičić, Silvio

Izvornik
Food technology and biotechnology (1330-9862) 51 (2013), 2; 240-246

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fermented sausages; Staphylococcus epidermidis; resistance genes

Sažetak
Antimicrobial susceptibility of coagulase-negative staphylococci (CoNS) isolated from spontaneously fermented sausages was assessed using both traditional and molecular methods. Isolates were tested for sensitivity to vancomycin, ampicillin, erythromycin, tetracycline, gentamycin and oxacillin by disk diffusion method and quantitative-qualitative epsilometer (E) test. The PCR was used for the detection of resistance genes mecA, ermB, tetK and tetM. Coagulase negative staphylococci were identified as Staphylococcus epidermidis (69 %), S. capitis (5 %) and S. warneri (2.5 %). S. epidermidis showed a high rate of phenotypical resistance to tetracycline and erythromycin (44.4 % of strains). Molecular evaluation of resistance determinants revealed tetK or tetM genes in eight S. epidermidis strains. Although S. epidermidis is not classical food poisoning bacteria, its presence in food could be of public health significance due to a possible spreading of antimicrobial resistance determinants. Our findings implicate that spontaneous meat fermentation could result in products with potential hazard to consumers.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA