ANTIBIOTIC PROFILE OF COMMON PATHOGENS RELATED TO FOOD SAFETY AND HEALTH

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Alexopoulos, A., Voidarou, C., Stefanis, C., Papadopoulos, I., Vavias, S., Tsiotsias A., Kalkani E., Charvalos E., Bezirtzoglou E. (2006): Antibiotic Resistance Profiles and Integrons in Enterobacteriaceae from the Riverside of Evros-Ardas With Respect To Chemical And Waste Pollution. Microbial Ecology in Health and Disease, 18(3):170 – 176.
2. Barber, D.A., Miller G.Y., and Mcnamara P.E. (2003): Models of Antimicrobial Resistance and Foodborne Illness: Examining Assumptions and Practical Applications, Journal of Food Protection, 66:700–709.
3. Clinical and Laboratory Standards Institute, (2006): Performance Standards for Antimicrobial Susceptibility Testing. 16th Informational Supplement. Document M100-S16.
4. Devirgiliis, C., Caravelli, A., Coppola, D., Barile, S., Perozzi, G. (2008): Antibiotic Resistance and Microbial Composition Along the Manufacturing Process of Mozzarella Di Bufala Campana. International Journal of Food Microbiology, 128(2):378-384.
5. Fayol-Messaoudi, D., Coconnier-Polter, M.H., Moal, V.L., Atassi, F., Berger, C.N., Servin, A.L. (2007): The Lactobacillus Plantarum Strain Aca-Dc287 Isolated From a Greek Cheese Demonstrates Antagonistic Activity in Vitro And In Vivo Against Salmonella Enterica Serovar Typhimurium. Journal of Applied Microbiology,103(3):657-65.
6. Franz, C.M., Muscholl-Silberhorn, A.B., Yousif, N.M., Vancanneyt, M., Swings J., And Holzapfel, W.H. (2001): Incidence of Virulence Factors and Antibiotic Resistance Among Enterococci Isolated from Food, Applied and Environmental Microbiology, 67:4385–4389.
7. Jones, M.E., Kellum, S.S., Porter, M., Bell, And Schaffner, W. (2002): An Outbreak of Community-Acquired Foodborne Illness Caused by Methicillin Resistant Staphylococcus Aureus. Emerging Infectious Disease, 8:82–84.
8. Mataragas M, Stergiou V, Nychas G.J.J. (2008): Modeling Survival Of Listeria Monocytogenes in The Traditional Greek Soft Cheese Katiki. Journal of Food Protection, 71(9):1835-1845.

9. Teuber, M. (2001): Veterinary Use and Antibiotic Resistance. Current Opinions In Microbiology, 4:439-499.
10. Vassos, D., Bezirtzoglou, E., Voidarou, C., Alexopoulos, A., And Maipa, V. (2009): Survey of Probiotic Enterococci from Traditional Dairy Products and Their Impact Upon the Infant Intestinal Microbiota. Journal of General and Applied Microbiology (In Press).