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Open AccessArticle

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

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.
Int. J. Mol. Sci. 2009, 10(4), 1538-1551; https://doi.org/10.3390/ijms10041538
Received: 4 March 2009 / Revised: 25 March 2009 / Accepted: 3 April 2009 / Published: 7 April 2009
(This article belongs to the Section Biochemistry)
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. View Full-Text
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
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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