Yararları ve Riskleriyle Gıda Kaynaklı Enterokoklar

Enterokoklar, sağlıklı insanlar ve hayvanların barsak mikroflorasının üyeleri olup, çevrede yaygın olarak bulunan bakterilerdir. Gıda endüstrisinde bu laktik asit bakterileri (LAB), önemli fermentasyon aktiviteleri nedeniyle, “yardımcı (ilave) veya starter kültürler” olarak kullanılmakta ve peynir lezzeti ve kalitesinin geliştirilmesinde önemli bir role sahip bulunmaktadır. Diğer taraftan enterokoklar endokarditis, üriner ve genital sistem infeksiyonları, meningitis ve septisemi gibi hastalıklardan sorumlu oportunistik patojenler olarak da bilinmektedir. Enterokokların önemli bir klinik özelliği, gıda, su ve klinik kaynaklı izolatlarında rapor edildiği gibi, antimikrobiyal ajanların geniş bir varyetesine direnç göstermeleridir. Gelişimi arttırmak amacıyla hayvan yemlerinde antibiyotiklerin kullanımı çeşitli ekosistemlerde, nakledilebilir antibiyotik dirençlilik genlerinin önemli rezervörlerini ortaya çıkarmış ve sonuç olarak gıda zinciri yoluyla dirençli Enterococcus’ların insanlara olası bir naklini beraberinde getirmiştir. Söz konusu derlemede enterokokların insanlarda neden oldukları infeksiyonlar, çeşitli antibiyotiklere gösterdikleri dirençlilik özellikleri ve dirençlilik genlerinin nakledilmesinde gıdaların rolüne ilişkin literatür bilgileri sunulmaktadır

Anahtar Kelimeler:

Enterokoklar, virulens faktörleri, antibiyotik dirençliliği, vankomisin-dirençli enterokoklar

Yararları ve Riskleriyle Gıda Kaynaklı Enterokoklar

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