title: Antimicrobial resistance in Enterococcus spp. strains isolated from organic chicken, conventional chicken, and turkey meat: a comparative survey.
abstract: The mean counts of Enterococcus spp. were determined for 30 samples each of organic chicken meat, conventional chicken meat, and turkey meat, and differences for Enterococcus contamination in meat were determined. Two enterococci strains from each sample were isolated to obtain a total of 180 strains, and resistance to ampicillin, chloramphenicol, doxycycline, ciprofloxacin, erythromycin, gentamicin, nitrofurantoin, and vancomycin was determined by a disk diffusion method. Average counts obtained showed that Enterococcus mean counts from organic chicken meat (3.18 log CFU/g) were significantly higher than those obtained from conventional chicken meat (2.06 log CFU/g) or conventional turkey meat (1.23 log CFU/g). However, the resistance data obtained showed that isolates from organic chicken meat were less resistant than enterococci isolates from conventional chicken meat to ampicillin (P = 0.0067), chloramphenicol (P = 0.0154), doxycycline (P = 0.0277), ciprofloxacin (P = 0.0024), erythromycin (P = 0.0028), and vancomycin (P = 0.0241). In addition, isolates from organic chicken were less resistant than conventional turkey meat isolates to ciprofloxacin (P = 0.001) and erythromycin (P = 0.0137). Multidrug-resistant isolates were found in every group tested, but rates of multidrug-resistant strains were significantly higher in conventional chicken and turkey than those obtained from organic chicken meat. Enterococcus faecalis was the most common species isolated from organic chicken (36.67%), whereas Enterococcus durans was the most common species isolated from conventional chicken (58.33%) and turkey (56.67%). The rates obtained for antimicrobial resistance suggest that although organic chicken meat may have higher numbers of Enterococcus, these bacteria present a lower level of antimicrobial resistance.
authors.affiliation: Laboratorio de Higiene Inspección y Control de Alimentos, Dpto de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Miranda
authors.forename: M
authors.initials: M
authors.lastname: Guarddon
authors.forename: A
authors.initials: A
authors.lastname: Mondragon
authors.forename: B I
authors.initials: BI
authors.lastname: Vázquez
authors.forename: C A
authors.initials: CA
authors.lastname: Fente
authors.forename: A
authors.initials: A
authors.lastname: Cepeda
authors.forename: C M
authors.initials: CM
authors.lastname: Franco
mesh_terms: D000383:Agriculture / Q000379:methods*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002645:Chickens; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D024881:Drug Resistance, Bacterial; D016983:Enterococcus / Q000187:drug effects*; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D014422:Turkeys
chemical_list: D000900:Anti-Bacterial Agents