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Antimicrobial resistance ofEnterococcus spp. isolates from raw beef and meat products

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Abstract

E. faecalis (67 %) andE. faecium (13.7 %) were most frequently isolated among enterococci that contaminate cooled and frozen processed meat, follow-up heat-treated meat products and unheated fermented dry salami. Most isolates of both species were resistant to cephalothin (95 and 83 %) and clindamycin (77 and 67 %, respectively). Furthermore,E. faecalis andE. faecium isolates were resistant to erythromycin (44 and 72 %), tetracycline (34.5 and 17.4 %), and streptomycin (13.3 and 4.3 %, respectively). Only a few of the isolates were resistant to ampicillin, ampicillin-sulbactam, chloramphenicol, and vancomycin while all isolates were susceptible to gentamicin, penicillin, and teicoplanin. During the production of heat-treated meat products, numbers of resistant isolates increased in spite of the decreasing enterococcal contamination of the samples. An opposite situation was found in the production of fermented dry salami.

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Abbreviations

AMP:

ampicillin

AMS:

ampicillin-sulbactam

CLI:

clindamycin

CLT:

cephalothin

CMP:

chloramphenicol

ERY:

erythromycin

FDS:

fermented dry salami

GEN:

gentamicin

HL:

high level

HL-AR:

resistance to high level of aminoglycosides

HTMP:

heat-treated meat products

PEN:

penicillin

STR:

streptomycin

TEI:

teicoplanin

TET:

tetracycline

VAN:

vancomycin

VRE:

vancomycin-resistan enterococci

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Authors and Affiliations

  1. Veterinary Research Institute, 621 32, Brno, Czechia

    A. Šustáčková & J. Schlegelová

  2. Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 612 42, Brno, Czechia

    E. Nápravníková

Authors
  1. A. Šustáčková
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  2. E. Nápravníková
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  3. J. Schlegelová
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Correspondence to A. Šustáčková.

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This work was supported by the grant QC0196 of theNational Agency for Research in Agriculture, Ministry of Agriculture of the Czech Republic.

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Šustáčková, A., Nápravníková, E. & Schlegelová, J. Antimicrobial resistance ofEnterococcus spp. isolates from raw beef and meat products. Folia Microbiol 49, 411–417 (2004). https://doi.org/10.1007/BF02931602

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