title: Diversity of Antibiotic Resistance Genes in Enterococcus Strains Isolated from Ready-to-Eat Meat Products.
abstract: The objective of the study was to answer the question of whether the ready-to-eat meat products can pose indirect hazard for consumer health serving as reservoir of Enterococcus strains harboring tetracyclines, aminoglycosides, and macrolides resistance genes. A total of 390 samples of ready-to-eat meat products were investigated. Enterococcus strains were found in 74.1% of the samples. A total of 302 strains were classified as: Enterococcus faecalis (48.7%), Enterococcus faecium (39.7%), Enterococcus casseliflavus (4.3%), Enterococcus durans (3.0%), Enterococcus hirae (2.6%), and other Enterococcus spp. (1.7%). A high percentage of isolates were resistant to streptomycin high level (45%) followed by erythromycin (42.7%), fosfomycin (27.2%), rifampicin (19.2%), tetracycline (36.4%), tigecycline (19.9%). The ant(6')-Ia gene was the most frequently found gene (79.6%). Among the other genes that encode aminoglycosides-modifying enzymes, the highest portion of the strains had the aac(6')-Ie-aph(2'')-Ia (18.5%) and aph(3'')-IIIa (16.6%), but resistance of isolates from food is also an effect of the presence of aph(2'')-Ib, aph(2'')-Ic, aph(2'')-Id genes. Resistance to tetracyclines was associated with the presence of tetM (43.7%), tetL (32.1%), tetK (14.6%), tetW (0.7%), and tetO (0.3%) genes. The ermB and ermA genes were found in 33.8% and 18.9% of isolates, respectively. Nearly half of the isolates contained a conjugative transposon of the Tn916/Tn1545 family. Enterococci are widely present in retail ready-to-eat meat products. Many isolated strains (including such species as E. casseliflavus, E. durans, E. hirae, and Enterococcus gallinarum) are antibiotic resistant and carry transferable resistance genes.
authors: Industrial and Food Microbiology, Faculty of Food Science, Univ. of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
authors: Wioleta
authors: W
authors: Chajęcka-Wierzchowska
authors: Industrial and Food Microbiology, Faculty of Food Science, Univ. of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
authors: Anna
authors: A
authors: Zadernowska
authors: Industrial and Food Microbiology, Faculty of Food Science, Univ. of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
authors: Łucja
authors: Ł
authors: Łaniewska-Trokenheim
keywords: antibiotic resistance gene; antimicrobial resistance; enterococci; ready-to-eat