ANTIBIOTIC PROFILE OF COMMON PATHOGENS RELATED TO FOOD SAFETY AND HEALTH

Year 2009, Volume: 9 Issue: 3, 961 - 967, 01.08.2009

X. Voidarou A. Alexopoulos S. Plessas E. Bezirtzoglou

Abstract

Although antibiotics play a crucial role in the health care, their widespread use is increasingly causing some serious health consequences. As a result, the increased duration of hospitalization, the absence from work and the additional cost for social funds are all issues of concern. On that basis, the study of antibiotic profile of microbes isolated from foods is important in order to evaluated the dispersion of resistance, to ensure the foods safety and protect the health of the consumers In our study, sixty samples of two traditionally fermented dairy products coming
from Cyclades Islands (Greece) were microbiologically examined and the
isolated stains of Esherichia coli and Staphylococcus aureus, two common
pathogens, were tested against a battery of ten antibacterial agents.
Our results show that E. coli strains were sensitive to sulphamethoxazole
trimethoprim, streptomycin, cefoxitin, cephalosporin and cirpfloxacin. S. aureus
strains were sensitive to sulphamethoxazole/trimethoprim, oxacillin gentamycin,
teicoplanin, vancomycin, cephalothin and cirpfloxacin. Both pathogens were
moderated resistant to ampicillin, erythromycin, tetracycline and ampicillin.
In conclusion, those traditionally fermented dairy products are in general, free of
pathogens resistant to antibiotics and could be considered safe for the consumer’s health.

Keywords

Soft cheese, microbiological quality, E. coli, S. aureus

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