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Resistance to β-lactams in bacteria isolated from different types of Portuguese cheese

By Paula Amador, Rúben Fernandes, Cristina Prudêncio and Luísa Brito


The purpose of this study was to investigate the presence of beta-lactam-resistant bacteria in six different types of Portuguese cheese. The numbers of ampicillin resistant (AMP(r)) bacteria varied from 4.7 x 10(2) to 1.5 x 10(7) CFU/g. Within 172 randomly selected beta-lactam-resistant bacteria, 44 resistant phenotypes were found and 31.4% were multidrug resistant. The majority (85%) of the isolates identified belonged to the Enterobacteriaceae family. The presence of the bla(TEM) gene was detected in 80.9% of the tested isolates. The results suggest that without thermal processing of the milk and good hygienic practices, cheese may act as a vehicle of transfer of beta-lactam-resistant bacteria to the gastrointestinal tract of consumers

Topics: Ready-to-eat (RTE) food, Cheese, minimal inhibitory concentration (MIC), β-lactam-resistant enterobacteriaceae, Multiplex-PCR, BlaTEM gene
Publisher: 'MDPI AG'
Year: 2009
DOI identifier: 10.3390/ijms10041538
OAI identifier:

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