Tüketime Hazır Bazı Gıdalarda Enterococcus spp. Prevalansı, Antibiyotik Dirençlilik ve Virülens Faktörlerinin Tespiti
Bu çalışmada tüketime hazır bazı gıdalarda Enterokok türlerinin prevalansı, antibiyotik dirençliliği ve virülans faktörleri belirlendi. Analize alınan 187 gıda örneğinin 112 (%59,9)’sinde 114 Enterococcus spp. izole edildi. Et ürünlerinden 39 (%34,8), peynirlerden 42 (%37,5), salatalardan 25’i (%22,3) ve helva örneklerinden 8 (%7,1)’inde Enterococcus spp. izolatı elde edildi. Antibiyotik dirençlilik testi sonuçlarına göre, elde edilen Enterokok izolatlarının çalışmada kullanılan antibiyotiklerden en az dördüne dirençlilik gösterdiği tespit edildi. İzolatların hiçbirinde gelatinaz aktivitesi gözlenmezken, 36’sında (%31,6) hemolizin aktivitesi pozitif tespit edildi. Sonuç olarak starter kültür olarak kullanılabileceği ve insanlar için zararsız olduğu düşünülen bazı Enterokok türlerinin, virülens faktörler ve sahip olabilecekleri antimikrobiyal direnç bakımından halk sağlığı ve gıda güvenliği açısından bir risk oluşturabilmektedir. Bu nedenle gıda endüstrisinde starter olarak kullanılabilecek Enterokok türleri, patojenite özelliği bulunmayan ve antibiyotik direnç genlerine sahip olmayanlardan seçilmelidir.
Detection of Prevalence, Antibiotic Resistance and Virulence Factors of Enterococcus spp. Isolated From Ready to Eat Foods
In this study, we identified the prevalence of Enterococcus spp., antibiotic resistance and several virulence factors of some ready-to-eat foods. Totally 114 Enterococcus spp. were isolated in 112 (59.90 %) of the 187 food samples analysed. Enterococcus spp. isolates were obtained from 39 samples of meat products (34.80 %), 42 samples of cheese brands (37.50 %), 25 samples of salads (22.30 %) and eight samples of halva (7.10 %). According to the results of the antibiotic resistance test, the Enterococci isolates obtained were determined to show resistance to at least 4 of the antibiotics used in the study. While no gelatinase activity was observed in any of the isolates, haemolysin activity was observed to be positive in 36 of them (31.60 %). As a result, having been regarded for years as harmless and reported likely to be used as a starter culture, some Enterococcus spp. pose a risk to public health and to food safety since they have virulence factors and strong antimicrobial resistance. For this reason, the Enterococcus spp. to be used as a starter in the food industry should be chosen from among those that don’t have pathogenicity and antibiotic resistance genes.
___
- Aslam M, Diarra M.S, Checkley S, Bohaychuk
V, Masson L. Characterization of
antimicrobial resistance and virulence genes in
Enterococcus spp. isolated from retail meats in
Alberta, Canada. Int J Food Microbiol. 2012;
156: 222–230.
- Bauer RW, Kirby MDK, Sherris JC, Turck M.
Antibiotic susceptibility testing by a
standardized single disk method. Am J Clin
Pathol. 1966; 45: 493-496.
- Ben-Omar N, Castro A, Lucas R, Abriouel H,
Yousif NMK, Franz CMAP. Functional and
safety aspects of Enterococci isolated from
different Spanish foods. Syst Appl Microbiol.
2004; 27: 118–130.
- Biendo M, Adjid´e C, Castelain S, Belmekki M,
Rousseau F, Slama M, Ganry O, Schmit
JL, Eb F. Molecular characterization of
glycopeptide-resistant enterococci from
hospitals of the Picardy Region (France). Int J
Microbiol. 2010; doi:10.1155/2010/150464.
- Camargo CH, Bruder-Nascimento A, Lee, SH,
Fernandes Júnior A, Kaneko R, Rall VL.
Prevalence and phenotypic characterization of
Enterococcus spp. isolated from food in
Brazil. Braz J Microbiol. 2014; 45: 111-115.
- Chajęcka-Wierzchowska W, Zadernowska A,
Nalepa B, Laniewska-Trokenheim L.
Occurrence and antibiotic resistance of
enterococci in ready-to-eat food of animal
origin. Afr J Microbiol Res. 2012; 6: 6773-
6780.
- Charpentier E and Courvalin P. Antibiotic
resistance in Listeria spp. Antimicrob Agents
Chemother. 1999; 43: 2103–2108.
- CLSI. Clinical Laboratory Standards Institute.
Performance Standards for Antimicrobial
Susceptibility Testing; Twenty-Fourth
Informational Supplement M100-S24, CLSI,
Wayne, PA, USA, 2014.
- Comerlato CB, Resende MCC, De Caıerao J,
D'azevedo PA. Presence of virulence factors
in Enterococcus faecalis and Enterococcus faecium
susceptible and resistant to vancomycin. Mem
Inst Oswaldo Cruz. 2013; 108: 590-595.
- Dahlen G, Blomqvist S, Almstahl A, Carlen A.
Virulence factors and antibiotic susceptibility
in enterococci isolated from oral mucosal and
deep infections. J Oral Microbiol. 2012; 4:
10855- DOI:10.3402/jom.v4i0.10855.
- De Fa´tima Silva Lopes M, Ribeiro T, Abrantes
M, Figueiredo Marques JJ, Tenreiro R,
Crespo MTB. Antimicrobial resistance
profiles of dairy and clinical isolates and type
strains of enterococci. Int J Food Microbiol.
2005; 103: 191–198.
- EUCAST. European Committee on An icrobial
Susceptibility Testing Breakpoint tables for
interpretation of MICs and zone diameters.
Version 5.0, valid from (2015-01-01).
- Foulquié Moreno M, Sarantinopoulos P,
Tsakalidou E, De Vuyst L. The role and
application of enterococci in food and health.
Int J Food Microbiol. 2006; 106: 1-24.
- Fracalanzza S, Scheidegger E, Santos P, Leite P,
Teixeira L. Antimicrobial resistance profiles
of enterococci isolated from poultry meat and
pasteurized milk in Rio de Janeiro, Brazil.
Mem Inst Oswaldo Cruz. 2007; 102: 853-859.
- Franz CM, Holzapfel WH, Stiles ME. Enterococci
at the crossroads of food safety. Int J Food
Microbiol. 1999; 47: 1–24.
- Gardin F, Martuscelli M, Caruso MC, Galgano
F, Crudele MA, Favati F. Effects of pH,
temperature and NaCl concentration on the
growth kinetics, proteolytic activity and
biogenic amine production of Enterococcus
faecalis. Int J Food Microbiol. 2001; 64: 105–
117.
- Gelsomino R, Vancanneyt M, Condon S, Swings
S, Cogan TM. Enterococcal diversity in the
environment of an Irish cheddar-type
cheesemaking factory. Int J Food Microbiol.
2001; 71: 177–188.
- Giraffa G. Enterococci from foods. FEMS Microbiol
Rev. 2002; 26: 163-171.
- Gomes BC, Esteves CT, Palazzo ICV, Darini
ALC, Felis GE, Sechi LA, Franco BDGM,
De Martinis ECP. Prevalence and
characterization of Enterococcus spp. isolated
from Brazilian foods. Food Microbiol. 2008;
25: 668–675.
- Hegstad K, Giske CG, Haldorsen B, Matuschek
E, Schønning K, Leegaard TM, Kahlmeter
G, Sundsfjord A, Nordicast VRE.
Detection Study Group. Performance of the
EUCAST disk diffusion method, the CLSI
agar screen method, and the Vitek 2
automated antimicrobial susceptibility testing
system for detection of clinical isolates of
Enterococci with low- and medium-level
VanB-type vancomycin resistance: a
multicenter study. J Clin Microbiol. 2014; 52:
1582–1589.
- Hugas M, Garriga M, Aymerich MT.
Functionalty of enterococci in meat products.
Int J Food Microbiol. 2003; 88: 223-233.
- Jamet E, Akary E, Poisson MA, Chamba JF,
Bertrand X, Serror P. Prevalence and
characterization of antibiotic resistant
Enterococcus faecalis in French cheeses. Food
Microbiol. 2012; 31: 191-198.
- Kayser FH. Safety aspects of enterococci from the
medical point of view. Int J Food Microbiol.
2003; 88: 255–262.
- Klibi N, Said LB, Jouini A, Slama KB, López M,
Sallem RB, Boudabous A, Torres C.
Species distribution, antibiotic resistance and
virulence traits in enterococci from meat in
Tunisia. Meat Sci. 2013; 93: 675–680.
- Lopez-Diaz TM, Santos JA, Gonzales CJ,
Moreno B, Garcia ML. Bacteriological
quality of a traditional Spanish blue cheese.
Milchwiss. 1995; 50: 503–504.
- Maietti L, Bonvini B, Huys G, Giraffa G.
Incidence of antibiotic resistance and
virulence determinants among Enterococcus
italicus isolated from dairy products. Syst Appl
Microbiol. 2007; 30: 509-517.
- Marra A, Dib-Hajj F, Lamb L, Kaczmarek F,
Shang W, Beckius G, Millici A.J, Medina
I, Gootz TD. Enterococcal virulence
determinants may be involved in resistance to
clinical therapy. Diagn Microbiol Infect Dis.
2007; 58: 59-65.
- Michel M and Gutmann L. Methicillin-resistant
Staphylococcus aureus and vancomycin-resistant
enterococci: therapeutic realities and
possibilities. Lancet. 1997; 349: 1901–1906.
2000; 13: 513– 522.
- Pesavento G, Calonico C, Ducci B, Magnanini
A, Lo Nostro A. Prevalence and antibiotic
resistance of Enterococcus spp. isolated from
retail cheese, ready-to-eat salads, ham and raw
meat. Food Microbiol. 2014; 41: 1-7.
- Ristori CA, Rowlands REG, Bergamini AMM,
Lopes GISL, Paula AMR, Oliveira MA.
Prevalence and antimicrobial susceptibility
profile of Enterococcus spp. isolated from
frozen chicken carcasses. Rev Inst Adolfo
Lutz São Paulo.2012; 71: 237–243.
- Sadowsky MJ and Whitman RL (Eds.). The fecal
bacteria. Washington DC: ASM Press. 2011.
- Trivedi K, Cupakova S, Karpiskova R. Virulence
factors and antibiotic resistance in enterococci
isolated from food-stuffs. Veterinarni
Medicina. 2011; 56: 352–357.
- Vergis EN, Shankar N, Chow JW, Hayden MK,
Snydman DR, Zervos MJ. Association
between the presence of enterococcal
virulence factors gelatinase, hemolysin, and
enterococcal surface protein and mortality
among patients with bacteremia due to
Enterococcus faecalis. Clin Infect Dis. 2002; 35:
570–575.