Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

Detalhes bibliográficos
Autor(a) principal: Barbosa, J.
Data de Publicação: 2009
Outros Autores: Ferreira, V., Teixeira, P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/2676
Resumo: 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.
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spelling Antibiotic susceptibility of enterococci isolated from traditional fermented meat productsAlheiraSalpicão de VinhaisChouriça de VinhaisFermented meat productsEnterococciAntibiotic susceptibilityAntibiotic 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.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaBarbosa, J.Ferreira, V.Teixeira, P.2010-10-07T12:11:23Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2676eng"Food Microbiology". ISSN 0740-0020. 26 (2009) 527–53210.1016/j.fm.2009.03.005info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:02Zoai:repositorio.ucp.pt:10400.14/2676Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:49.578352Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
title Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
spellingShingle Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
Barbosa, J.
Alheira
Salpicão de Vinhais
Chouriça de Vinhais
Fermented meat products
Enterococci
Antibiotic susceptibility
title_short Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
title_full Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
title_fullStr Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
title_full_unstemmed Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
title_sort Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
author Barbosa, J.
author_facet Barbosa, J.
Ferreira, V.
Teixeira, P.
author_role author
author2 Ferreira, V.
Teixeira, P.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Barbosa, J.
Ferreira, V.
Teixeira, P.
dc.subject.por.fl_str_mv Alheira
Salpicão de Vinhais
Chouriça de Vinhais
Fermented meat products
Enterococci
Antibiotic susceptibility
topic Alheira
Salpicão de Vinhais
Chouriça de Vinhais
Fermented meat products
Enterococci
Antibiotic susceptibility
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009
2009-01-01T00:00:00Z
2010-10-07T12:11:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/2676
url http://hdl.handle.net/10400.14/2676
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Microbiology". ISSN 0740-0020. 26 (2009) 527–532
10.1016/j.fm.2009.03.005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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