Original scientific paper

Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; University of Zagreb, Faculty of Veterinary Medicine, Department of Food Hygiene, Technology and Safety, Heinzelova 55, HR-10000 Zagreb, Croatia
Ivana Račić ; Croatian Veterinary Institute, Department for Bacteriology and Parasitology, Laboratory for Bacterial Zoonoses and Molecular Diagnostics of Bacterial Diseases, Savska cesta 143, HR-10000 Zagreb, Croatia
Anja Vujnović ; Croatian Veterinary Institute, Department for Bacteriology and Parasitology, Laboratory for Bacterial Zoonoses and Molecular Diagnostics of Bacterial Diseases, Savska cesta 143, HR-10000 Zagreb, Croatia
Maja Zdelar-Tuk ; Croatian Veterinary Institute, Department for Bacteriology and Parasitology, Laboratory for Bacterial Zoonoses and Molecular Diagnostics of Bacterial Diseases, Savska cesta 143, HR-10000 Zagreb, Croatia
Krešimir Matanović ; University of Zagreb, Faculty of Veterinary Medicine, Department of Microbiology and Infectious Diseases with Clinic, Heinzelova 55, HR-10000 Zagreb, Croatia
Ivana Filipović ; University of Zagreb, Faculty of Veterinary Medicine, Department of Food Hygiene, Technology and Safety, Heinzelova 55, HR-10000 Zagreb, Croatia
Vesna Dobranić ; University of Zagreb, Faculty of Veterinary Medicine, Department of Food Hygiene, Technology and Safety, Heinzelova 55, HR-10000 Zagreb, Croatia
Željko Cvetnić ; Croatian Veterinary Institute, Department for Bacteriology and Parasitology, Laboratory for Bacterial Zoonoses and Molecular Diagnostics of Bacterial Diseases, Savska cesta 143, HR-10000 Zagreb, Croatia
Silvio Špičić ; Croatian Veterinary Institute, Department for Bacteriology and Parasitology, Laboratory for Bacterial Zoonoses and Molecular Diagnostics of Bacterial Diseases, Savska cesta 143, HR-10000 Zagreb, Croatia

Abstract

The antimicrobial susceptibility of coagulase-negative staphylococci isolated from spontaneously fermented sausages was assessed using both traditional and molecular methods. Isolates were tested for sensitivity to vancomycin, ampicillin, erythromycin, tetracycline, gentamycin and oxacillin by the disk diffusion method and quantitative-qualitative epsilometer test. PCR was used for the detection of resistance genes mecA, ermB, tetK and tetM. The identified coagulase-negative staphylococci were Staphylococcus epidermidis (69 %), S. capitis (5 %) and S. warneri (2.5 %). S. epidermidis showed a high rate of phenotypical resistance to tetracycline and erythromycin (44.4 % of strains). Molecular evaluation of resistance determinants revealed tetK or tetM genes in eight S. epidermidis strains. Although S. epidermidis is not classical food poisoning bacteria, its presence in food could be of public health significance due to the possible spread of antimicrobial resistance determinants. Our findings implicate that spontaneous meat fermentation could result in products with a potential hazard to consumers.

Keywords

fermented sausages; Staphylococcus epidermidis; resistance genes

Hrčak ID:

104817

URI

https://hrcak.srce.hr/104817

Publication date:

28.6.2013.

Article data in other languages: croatian

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