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Orientador(es)
Resumo(s)
Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpica˜o de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice
was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus
and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin,
nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.
Descrição
Palavras-chave
Alheira Salpicão de Vinhais Chouriça de Vinhais Fermented meat products Enterococci Antibiotic susceptibility
Contexto Educativo
Citação
"Food Microbiology". ISSN 0740-0020. 26 (2009) 527–532
Editora
Elsevier