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Título
Antibiotic Resistance and Biofilm-Forming Ability in Enterococcal Isolates from Red Meat and Poultry Preparations
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Pathogens
Número de la revista
12
Datos de la obra
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
Editor
MDPI
Fecha
2020
Zusammenfassung
[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
Materia
Palabras clave
Peer review
SI
ID proyecto
- 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//
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