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2 . 2016

Анализ резистентности к антибиотикам энтеробактерий и энтерококков, выделяемых из пищевых продуктов

Abstract

The isolates from foods were screened for sensitivity to clinically significant antibiotics to assess the actual situation related to the prevalence of the antibiotic-resistant microorganisms in food. The goal of this work was to study the phenotypic characteristics of the antibiotic susceptibility of Enterobacteriaceae and Enterococcus spp. isolated from the good quality foods, and evaluation of the prevalence of tetracycline resistance in this groups of microbial contaminants. 68 strains of Enterobacteriaceae family and Enterococcus spp. isolated from poultry and livestock meat, pasteurized dairy products, acquired in the retail in the Moscow region, were studied. The disk-diffusion method (DDM) analysis showed a rather high prevalence of bacteria that are resistant and forming resistance to broad-spectrum antibiotics: in general 38% of Enterobacteriaceae strains and 40% of Enterococcus spp., isolated from meat products were resistant to tetracycline and doxycycline, and 21 and 33% – from dairy products, respectively; 26% of milk isolates and 54% of meat isolates were resistant to ampicillin. Considering that the tetracyclines is the most frequently used in animal husbandry and veterinary, the incidence and levels of tetracycline resistance were evaluated using tests with higher sensitivity to minimum inhibitory concentration (MIC), than the DDM. It was shown that among the Enterobacteriaceae strains 26% of ≪dairy≫ isolates and 38% ≪meat≫ isolates were highly resistant to tetracycline (MIC ranged from 8 to 120 mg/kg) and 17–40% – among Enterococcus spp. These data obtained on a small number of samples, however, correspond to the frequency of tetracycline resistant strains detected in animal products in the EU (10–50%). Two multidrug-resistant enterobacteria strains – Klebsiella pneumoniae (farmer cheese) and Escherichia coli (minced turkey) were found among the 46 strains (4.4%), and they were resistant to 8 antibiotics.

Keywords:antibiotics, resistance, tetracyclines, enterobacteria, enterococci, E. faecium, E. faecalis, E. coli, dairy and meat products

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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