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

Nevijo Zdolec   ORCID icon 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

Puni tekst: engleski, pdf (158 KB) str. 240-246 preuzimanja: 266* citiraj
APA 6th Edition
Zdolec, N., Račić, I., Vujnović, A., Zdelar-Tuk, M., Matanović, K., Filipović, I., ... Špičić, S. (2013). Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages. Food Technology and Biotechnology, 51 (2), 240-246. Preuzeto s https://hrcak.srce.hr/104817
MLA 8th Edition
Zdolec, Nevijo, et al. "Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages." Food Technology and Biotechnology, vol. 51, br. 2, 2013, str. 240-246. https://hrcak.srce.hr/104817. Citirano 21.09.2019.
Chicago 17th Edition
Zdolec, Nevijo, Ivana Račić, Anja Vujnović, Maja Zdelar-Tuk, Krešimir Matanović, Ivana Filipović, Vesna Dobranić, Željko Cvetnić i Silvio Špičić. "Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages." Food Technology and Biotechnology 51, br. 2 (2013): 240-246. https://hrcak.srce.hr/104817
Harvard
Zdolec, N., et al. (2013). 'Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages', Food Technology and Biotechnology, 51(2), str. 240-246. Preuzeto s: https://hrcak.srce.hr/104817 (Datum pristupa: 21.09.2019.)
Vancouver
Zdolec N, Račić I, Vujnović A, Zdelar-Tuk M, Matanović K, Filipović I i sur. Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages. Food Technology and Biotechnology [Internet]. 2013 [pristupljeno 21.09.2019.];51(2):240-246. Dostupno na: https://hrcak.srce.hr/104817
IEEE
N. Zdolec, et al., "Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages", Food Technology and Biotechnology, vol.51, br. 2, str. 240-246, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/104817. [Citirano: 21.09.2019.]
Puni tekst: hrvatski, pdf (158 KB) str. 240-246 preuzimanja: 130* citiraj
APA 6th Edition
Zdolec, N., Račić, I., Vujnović, A., Zdelar-Tuk, M., Matanović, K., Filipović, I., ... Špičić, S. (2013). Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica. Food Technology and Biotechnology, 51 (2), 240-246. Preuzeto s https://hrcak.srce.hr/104817
MLA 8th Edition
Zdolec, Nevijo, et al. "Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica." Food Technology and Biotechnology, vol. 51, br. 2, 2013, str. 240-246. https://hrcak.srce.hr/104817. Citirano 21.09.2019.
Chicago 17th Edition
Zdolec, Nevijo, Ivana Račić, Anja Vujnović, Maja Zdelar-Tuk, Krešimir Matanović, Ivana Filipović, Vesna Dobranić, Željko Cvetnić i Silvio Špičić. "Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica." Food Technology and Biotechnology 51, br. 2 (2013): 240-246. https://hrcak.srce.hr/104817
Harvard
Zdolec, N., et al. (2013). 'Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica', Food Technology and Biotechnology, 51(2), str. 240-246. Preuzeto s: https://hrcak.srce.hr/104817 (Datum pristupa: 21.09.2019.)
Vancouver
Zdolec N, Račić I, Vujnović A, Zdelar-Tuk M, Matanović K, Filipović I i sur. Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica. Food Technology and Biotechnology [Internet]. 2013 [pristupljeno 21.09.2019.];51(2):240-246. Dostupno na: https://hrcak.srce.hr/104817
IEEE
N. Zdolec, et al., "Antimikrobna rezistencija koagulaza-negativnih stafilokoka iz tradicionalnih fermentiranih kobasica", Food Technology and Biotechnology, vol.51, br. 2, str. 240-246, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/104817. [Citirano: 21.09.2019.]

Sažetak
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.

Ključne riječi
fermented sausages; Staphylococcus epidermidis; resistance genes

Hrčak ID: 104817

URI
https://hrcak.srce.hr/104817

[hrvatski]

Posjeta: 749 *