Naslov
Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Meat Products

Autori
Zdolec, Nevijo ; Vesković-Moračanin, Slavica ; Filipović, Ivana ; Dobranić, Vesna

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Fermented Meat Products: Health Aspects

Urednik/ci
Zdolec, Nevijo

Izdavač
CRC Press ; Taylor & Francis

Grad
Boca Raton (FL)

Godina
2016

Raspon stranica
319-343

ISBN
9781498733045

Ključne riječi
antimicrobial resistance, lactic acid bacteria, resistance genes, phenotypic and genotypic methods, antimicrobial agents, veterinary public health, resistance transfer

Sažetak
The complex issue of antimicrobial resistance requires a wide multidisciplinary approach to predict and avoid the undesirable public-health consequences along the whole food-producing chain. Fermented meat products are traditionally well accepted by consumers that are aware on potential hazards (primarily related to nutritional aspects ; e.g. salt, fat content, additives etc.). Classical microbiological hazards (foodborne pathogens) are less expected due to known hurdles in fermented meat technology. Lactic acid bacteria are even the part of hurdle concept, and controversialy they have been recognized as part of antimicrobial resistance problem. Nevertheless, their significance in human nutrition (probiotics) and food technology (starter cultures) should not be questioned. Strategies for reduction of AMR in fermented food microbiota should be based on prudent use of antimicrobials in food animals and application of competitive starter cultures in food fermentation.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA