Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/1982
Título: Resistance to β-lactams in bacteria isolated from different types of Portuguese cheese
Autor: Amador, Paula
Fernandes, Rúben
Prudêncio, Cristina
Brito, Luísa
Palavras-chave: Ready-to-eat (RTE) food
Cheese, minimal inhibitory concentration (MIC)
β-lactam-resistant enterobacteriaceae
Multiplex-PCR
BlaTEM gene
Data: 2009
Editora: International Journal of Molecular Sciences
Resumo: The purpose of this study was to investigate the presence of beta-lactam-resistant bacteria in six different types of Portuguese cheese. The numbers of ampicillin resistant (AMP(r)) bacteria varied from 4.7 x 10(2) to 1.5 x 10(7) CFU/g. Within 172 randomly selected beta-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 bla(TEM) 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 beta-lactam-resistant bacteria to the gastrointestinal tract of consumers.
Peer review: yes
URI: http://hdl.handle.net/10400.22/1982
ISSN: 1422-0067
Versão do Editor: http://www.mdpi.com/1422-0067/10/4/1538
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