A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.

ABSTRACT: Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were

SUBMITTER: Mariam SH 

PROVIDER: S-EPMC8282027 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature