Antibiotic Resistance and Virulence Traits of Enterococci Isolated from Baylough, an Irish Artisanal Cheese

Authors: Gelsomino, R.1; Huys, G.1; D'Haene, K.1; Vancanneyt, M.2; Cogan, T.M.3; Franz, C.M.A.P.4; Swings, J.5

Source: Journal of Food Protection®, Number 9, September 2004, pp. 1824-2074 , pp. 1948-1952(5)

Publisher: International Association for Food Protection

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Eight representative Enterococcus strains from a collection of over 600 previously isolated from an Irish artisanal cheese were subjected to phenotypic and genotypic analysis of antibiotic resistance and virulence properties. Genes encoding resistance to tetracycline (tet(M) and tet(L)) and/or erythromycin (erm(B)) were detected in five strains. In addition, all strains contained two or more of the virulence genes tested (agg, gel, cyl, esp, ace, efaAfs , and efaAfm ). Further investigation into the transferability and environmental dissemination of these resistance and virulence traits will allow risk assessment and safety evaluation of artisanal cheeses.

Document Type: Short Communication

Affiliations: 1: Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Gent, Belgium 2: BCCM/LMG Bacteria Culture Collection, Ghent University, K. L. Ledeganckstraat 35, B-9000 Gent, Belgium 3: National Dairy Products Research Centre, Teagasc, Fermoy, County Cork, Ireland 4: Federal Research Centre for Nutrition, Institute of Biotechnology and Molecular Biology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany 5: Laboratory of Microbiology and BCCM/LMG Bacteria Culture Collection, Ghent University, K. L. Ledeganckstraat 35, B-9000 Gent, Belgium

Publication date: September 1, 2004

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