Assessment of safety of enterococci isolated throughout traditional Terrincho cheesemaking: virulence factors and antibiotic susceptibility

• Published in: Journal of food protection Vol. 70; no. 9; pp. 2161 - 2167
• Main Authors: Pimentel, L.L, Semedo, T, Tenreiro, R, Crespo, M.T.B, Pintado, M.M.E, Malcata, F.X
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.09.2007
• Subjects: acid tolerance; adhesins; Adhesins, Bacterial; Anti-Bacterial Agents; Anti-Bacterial Agents - pharmacology; antibiotic resistance; antibiotics; bacterial adhesion; bacterial contamination; Bacterial Proteins; Bacterial Proteins - genetics; bile salts; Biological and medical sciences; Cheese; Cheese - microbiology; cheese milk; cheesemaking; cheeses; classification; Colony Count, Microbial; Consumer Product Safety; drug effects; Drug Resistance, Bacterial; Drug Resistance, Bacterial - genetics; Enterococcus; Enterococcus - classification; Enterococcus - drug effects; Enterococcus - isolation & purification; Enterococcus - pathogenicity; Enterococcus casseliflavus; Enterococcus durans; Enterococcus faecalis; Enterococcus faecium; Enterococcus gallinarum; food contamination; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; General aspects; genes; genetics; Humans; Hygiene and safety; isolation; isolation & purification; lactic acid bacteria; Microbial Sensitivity Tests; microbiology; pathogenicity; pharmacology; polymerase chain reaction; Portugal; raw milk; serotypes; Species Specificity; surface adhesin genes; traditional foods; traditional technology; Virulence; Virulence Factors; Virulence Factors - genetics; virulence genes; Portugal; Enterococcus; Streptococcaceae; Antibiotic; Sensitivity resistance; Cheesemaking; Virulence; Bacteria; Micrococcales; Safety

Enterococci account for an important fraction of the adventitious microflora of traditional cheeses manufactured in Mediterranean countries from small ruminants' raw milk and play an important role in the development of suitable organoleptic characteristics of the final product. It has been sug...