Enterococcus fescium in Philippine "puto" a paradox of food safety
2005
Flores, D.M.(Philippines Univ. in Mindanao, Bago Oshiro, Tugbok, 8000 Davao City (Philippines))
Enterococci are part of the lactic acid bacteria (LAB) important in foods. They play a major role in the development of sensory characteristics during ripening and aroma development of artisan cheese and sausage in Southern Europe and the Mediterranean. Unfortunately, enterococci have recently assumed major importance in clinical microbiology and is regarded as a nococomial pathogen (meaning, acquired in th hospital). They cause bacteremia, endocarditis, and other infections. Some strains are resistant to many antibiotics. A recent study made by this author on a potent saccharifying lactic acid fermenting bacteria isolated from puto showed the identity to be Enterococcus faecium.Previous studies made by local reseachers reported on the prolifration of E. faecalis during early stages of puto fermentation. Despite the concern about the enterococci, recent studies point out that food and meat enterococci, especially E. faecium, have a much lower pathogenicity potential than clinical strains. This review therefore was conceived to give microbiologist recent findings about the issue so as to give proper professional guidance to the consuming public especially regarding local fermented foods.
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