Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheeses
2012
Bulajić, Snežana (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Mijačević, Zora (Faculty of Veterinary Medicine, Belgrade (Serbia))
Lactic acid bacteria play a significant role in food hygiene and technology. Their benefits are well known: positive impact on human health; anti-microbial effect on harmful bacteria and technological preferences in product’s development. On the other hand, recent data clearly warn of the risk related to antibiotic resistance in “harmless” lactic acid bacteria, in particular the horizontal transfer of antibiotic resistance genes to pathogens. It is clear that commensal bacteria could also contribute to spreading genes resistant to pathogens (Mathur and Singh, 2005; Ruzauskas et al., 2009). Due to the high prevalence of bovine mastitis and the associated antibiotic consumption, enrichment of antibiotic-resistant staphylococci is expected and has been observed. Penicillin, neomycin, gentamicin, chloramphenicol, tetracycline, erythromycin, and lincomycin resistant S. aureus and coagulase-negative staphylococci were noted in fermented food of animal origin (Perreten et al., 1998). The aim of this study was to isolate LAB and staphylococci from traditional Serbian raw cow’s cheese, and to investigate their susceptibility and resistance towards selected antimicrobials. Based on the results obtained, we were able to estimate the presence of resistant or multi-resistant strains in traditional foods and the level of potential risk for consumer health regarding the spread of antimicrobial resistance in the food chain.
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