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dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | Castaño Arriba, Ana | |
dc.contributor.author | González Machado, Camino | |
dc.contributor.author | Igrejas, Gilberto | |
dc.contributor.author | Poeta, Patrícia | |
dc.contributor.author | Alonso Calleja, Carlos | |
dc.contributor.author | Capita González, Rosa María | |
dc.contributor.other | Nutricion y Bromatologia | es_ES |
dc.date | 2020 | |
dc.date.accessioned | 2024-05-28T06:25:51Z | |
dc.date.available | 2024-05-28T06:25:51Z | |
dc.identifier.citation | Castaño Arriba, A., González Machado, C., Igrejas, G., Poeta, P., Alonso Calleja, C., & Capita, R. (2020). Antibiotic resistance and biofilm-forming ability in enterococcal isolates from red meat and poultry preparations. Pathogens, 9(12), 1-12. https://doi.org/10.3390/PATHOGENS9121021 | es_ES |
dc.identifier.other | https://www.mdpi.com/2076-0817/9/12/1021 | es_ES |
dc.identifier.uri | https://hdl.handle.net/10612/21025 | |
dc.description.abstract | [EN] This study investigated the resistance to antibiotics and the capacity to form a biofilm of 200 isolates of enterococci isolated from raw preparations of beef (51 strains), pork (47), chicken (50), and turkey (52) acquired in north-western Spain. Fifteen antimicrobials of clinical importance were tested by the disc diffusion method. The average number of resistances per strain was 4.48 ± 1.59. If resistant strains were taken together with those showing reduced susceptibility, the total number of resistances per strain was 6.97 ± 2.02. Two isolates (1.0% of strains) were resistant to a single antibiotic, twenty-two isolates (11.0%) presented resistance to two, one strain (0.5%) was resistant to three, and 175 isolates (87.5%) showed a multiple drug-resistant phenotype (MDR; defined as no susceptibility to at least one agent from each of three or more antimicrobial categories). The prevalence of resistance varied between 0.5% (gentamicin) and 100% (kanamycin). All strains produced biofilm on polystyrene microwell plates, determined using crystal violet assay. Isolates were classified as having a weak (51 strains; average optical density at 580 nanometers-OD580-= 0.206 ± 0.033), moderate (78 strains; average OD580 = 0.374 ± 0.068), or strong (71 strains; average OD580 = 1.167 ± 0.621) ability to produce biofilm (p < 0.05). Isolates from beef preparations produced the most substantial (p < 0.05) biofilms. The results of this study indicate that meat and poultry preparations are major reservoirs of antibiotic-resistant enterococcal strains capable of forming a biofilm. In order for food-borne infections to be prevented, the importance of careful handling of these foodstuffs during preparation, avoiding cross-contamination, and ensuring thorough cooking, is stressed | es_ES |
dc.language | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Antibiotic resistance | es_ES |
dc.subject.other | Biofilm | es_ES |
dc.subject.other | Enterococci | es_ES |
dc.subject.other | Meat preparations | es_ES |
dc.title | Antibiotic Resistance and Biofilm-Forming Ability in Enterococcal Isolates from Red Meat and Poultry Preparations | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.3390/PATHOGENS9121021 | |
dc.description.peerreviewed | SI | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/ Programa Estatal de I+D+i Orientada a los Retos de la Sociedad / RTI2018-098267-R-C33/ES/ ALTERNATIVAS AL USO DE DESINFECTANTES EN LA INDUSTRIA ALIMENTARIA DIRIGIDAS A REDUCIR LA SUPERVIVENCIA DE LISTERIA MONOCYTOGENES Y SALMONELLA ENTERICA SOBRE LAS SUPERFICIES// | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.essn | 2076-0817 | |
dc.journal.title | Pathogens | es_ES |
dc.volume.number | 9 | es_ES |
dc.issue.number | 12 | es_ES |
dc.page.initial | 1021 | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.description.project | This research was funded by the Ministerio de Ciencia, Innovación y Universidades (grant number RTI2018-098267-R-C33), the Consejería de Educación, Junta de Castilla y León (grant number LE018P20), and the Universidad de León (Ayuda a Grupos de Investigación) | es_ES |
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