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

作者：Paula Amador; Ruben Fernandes; Cristina Prudencio; Luisa Brito

来源：International Journal of Molecular Sciences, 2009, 10(4): 1538-1551.

DOI：10.3390/ijms10041538

• Ready-to-eat (RTE) food
• cheese
• minimal inhibitory concentration (MIC)
• β -lactam-resistant Enterobacteriaceae
• multiplex-PCR
• blaTEM gene

The purpose of this study was to investigate the presence of 汕-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 汕-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 汕-lactam-resistant bacteria to the gastrointestinaltract of consumers.