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 journalArticlepeer-review

64 Citations (Scopus)

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 languageEnglish
Pages (from-to)527-532
Number of pages6
JournalFood Microbiology
Volume26
Issue number5
DOIs
Publication statusPublished - Aug 2009

Keywords

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

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