Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

J. Barbosa; V. Ferreira; P. Teixeira

doi:10.1016/j.fm.2009.03.005

Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

J. Barbosa, V. Ferreira, P. Teixeira^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

69 Citations (Scopus)

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Abstract

Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.

Original language	English
Pages (from-to)	527-532
Number of pages	6
Journal	Food Microbiology
Volume	26
Issue number	5
DOIs	https://doi.org/10.1016/j.fm.2009.03.005
Publication status	Published - Aug 2009

Keywords

Alheira
Antibiotic susceptibility
Chouriça de Vinhais
Enterococci
Fermented meat products
Salpicão de Vinhais

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10.1016/j.fm.2009.03.005

19793596Accepted author manuscript, 181 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/2676Licence: CC BY-NC-ND

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title = "Antibiotic susceptibility of enterococci isolated from traditional fermented meat products",

abstract = "Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouri{\c c}a de Vinhais and Salpic{\~a}o de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.",

keywords = "Alheira, Antibiotic susceptibility, Chouri{\c c}a de Vinhais, Enterococci, Fermented meat products, Salpic{\~a}o de Vinhais",

author = "J. Barbosa and V. Ferreira and P. Teixeira",

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AU - Barbosa, J.

AU - Ferreira, V.

AU - Teixeira, P.

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N2 - Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.

AB - Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.

KW - Alheira

KW - Antibiotic susceptibility

KW - Chouriça de Vinhais

KW - Enterococci

KW - Fermented meat products

KW - Salpicão de Vinhais

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SN - 0740-0020

VL - 26

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JO - Food Microbiology

JF - Food Microbiology

IS - 5

ER -

Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

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Keywords

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