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Microbiology Research
Volume 7
Issue 1
10.4081/mr.2016.6519
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Article

Antibiotic Susceptibility Profiles of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products

by
Maria F. Iulietto
*,
Paola Sechi
,
Elena Borgogni
and
Beniamino T. Cenci Goga
Department of Veterinary Medicine, Laboratory of Animal Origin Aliment Inspection, University of Perugia, Italy
*
Author to whom correspondence should be addressed.
Microbiol. Res. 2016, 7(1), 6519; https://doi.org/10.4081/mr.2016.6519
Submission received: 23 March 2016 / Revised: 14 April 2016 / Accepted: 2 May 2016 / Published: 18 August 2016

Abstract

The transfer of antibiotic resistance via the food chain is a global concern. Nevertheless, more attention is required to non-pathogenic strains, such as spoilage bacteria, which could transmit genes to pathogens. Although Lactic Acid Bacteria are microorganisms generally recognized as safe, Leuconostoc mesenteroides may reach and maintain high concentration levels on the surface of cooked products and ready-to-eat products throughout the entire shelf life. It is therefore important to consider the possibility for this species to carry antibiotic- resistance genes. The present research deals with the antibiotic susceptibility profile of strains of L. mesenteroides, isolated from vacuum packaged cooked meat products. In this study, the antimicrobial susceptibility of L.mesenteroides, previously isolated from cooked ham, was investigated through disk diffusion assay according to CLSI standards. Isolated strains from ready-to-eat food show high levels of resistance to ampicillin and methicillin and, according to a settled panel of 21 antibiotics, the antibiotic resistance was demonstrated for the 50% of the tested molecules.
Keywords: Leuconostoc mesenteroides; antibiotic resistance; disk diffusion susceptibility test Leuconostoc mesenteroides; antibiotic resistance; disk diffusion susceptibility test

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MDPI and ACS Style

Iulietto, M.F.; Sechi, P.; Borgogni, E.; Cenci Goga, B.T. Antibiotic Susceptibility Profiles of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products. Microbiol. Res. 2016, 7, 6519. https://doi.org/10.4081/mr.2016.6519

AMA Style

Iulietto MF, Sechi P, Borgogni E, Cenci Goga BT. Antibiotic Susceptibility Profiles of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products. Microbiology Research. 2016; 7(1):6519. https://doi.org/10.4081/mr.2016.6519

Chicago/Turabian Style

Iulietto, Maria F., Paola Sechi, Elena Borgogni, and Beniamino T. Cenci Goga. 2016. "Antibiotic Susceptibility Profiles of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products" Microbiology Research 7, no. 1: 6519. https://doi.org/10.4081/mr.2016.6519

APA Style

Iulietto, M. F., Sechi, P., Borgogni, E., & Cenci Goga, B. T. (2016). Antibiotic Susceptibility Profiles of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products. Microbiology Research, 7(1), 6519. https://doi.org/10.4081/mr.2016.6519

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