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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,*
1 Laboratório de Microbiologia, CBAA/DBEB, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda 1349-017 Lisbon, Portugal 2 Ciências Químicas e das Biomoléculas, Escola Superior de Tecnologia de Saúde do Porto, Instituto Politécnico do Porto, Praça do Coronel Pacheco, No. 15, 4050-453 Porto, Portugal 3 Ciências Exactas e do Ambiente, Sector de Biologia e Ecologia, Escola Superior Agrária, Instituto Politécnico de Coimbra, Bencanta, 3040-316 Coimbra, Portugal
* Author to whom correspondence should be addressed.
Received: 4 March 2009 / Revised: 25 March 2009 / Accepted: 3 April 2009 / Published: 7 April 2009
(This article belongs to the Section Bioinorganic Chemistry)
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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.

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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.

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