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,*
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 Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [226 KB, uploaded 19 June 2014]   |   Browse Figure
SciFeed

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 (CC BY 3.0).

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote |
RIS
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

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