Next Article in Journal
Protein GB1 Folding and Assembly from Structural Elements
Previous Article in Journal
Pseudo-Replication of [GADV]-Proteins and Origin of Life
Int. J. Mol. Sci. 2009, 10(4), 1538-1551; doi:10.3390/ijms10041538
Article

Resistance to β-lactams in Bacteria Isolated from Different Types of Portuguese Cheese

1, 2, 3
,
2
,
2
 and
1,*
Received: 4 March 2009 / Revised: 25 March 2009 / Accepted: 3 April 2009 / Published: 7 April 2009
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [226 KB, uploaded 19 June 2014]   |   Browse Figure

Abstract

The purpose of this study was to investigate the presence of β-lactam-resistant bacteria in six different types of Portuguese cheese. The numbers of ampicillin resistant (AMPr) bacteria varied from 4.7 x 102 to 1.5 x 107 CFU/g. Within 172 randomly selected β-lactam-resistant bacteria, 44 resistant phenotypes were found and 31.4% were multidrug resistant. The majority (85%) of the isolates identified belonged to the Enterobacteriaceae family. The presence of the blaTEM gene was detected in 80.9% of the tested isolates. The results suggest that without thermal processing of the milk and good hygienic practices, cheese may act as a vehicle of transfer of β-lactam-resistant bacteria to the gastrointestinaltract of consumers.
Keywords: Ready-to-eat (RTE) food; cheese; minimal inhibitory concentration (MIC); β-lactam-resistant Enterobacteriaceae; multiplex-PCR; blaTEM gene Ready-to-eat (RTE) food; cheese; minimal inhibitory concentration (MIC); β-lactam-resistant Enterobacteriaceae; multiplex-PCR; blaTEM gene
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote
MDPI and ACS Style

Amador, P.; Fernandes, R.; Prudêncio, C.; Brito, L. Resistance to β-lactams in Bacteria Isolated from Different Types of Portuguese Cheese. Int. J. Mol. Sci. 2009, 10, 1538-1551.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here

Comments

Cited By

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert