出版社：Ege University, Faculty of Economics and Administrative Sciences
摘要：Although antibiotics play a crucial role in the health care, their widespread use is increasingly causing some serious health consequences. As a result, the increased duration of hospitalization, the absence from work and the additional cost for social funds are all issues of concern. On that basis, the study of antibiotic profile of microbes isolated from foods is important in order to evaluated the dispersion of resistance, to ensure the foods safety and protect the health of the consumers.In our study, sixty samples of two traditionally fermented dairy products coming from Cyclades Islands (Greece) were microbiologically examined and the isolated stains of Esherichia coli and Staphylococcus aureus, two common pathogens, were tested against a battery of ten antibacterial agents. Our results show that E. coli strains were sensitive to sulphamethoxazole trimethoprim, streptomycin, cefoxitin, cephalosporin and cirpfloxacin. S. aureus strains were sensitive to sulphamethoxazole/trimethoprim, oxacillin gentamycin, teicoplanin, vancomycin, cephalothin and cirpfloxacin. Both pathogens were moderated resistant to ampicillin, erythromycin, tetracycline and ampicillin. In conclusion, those traditionally fermented dairy products are in general, free of pathogens resistant to antibiotics and could be considered safe for the consumer’s health.
关键词：Soft cheese ; microbiological quality ; E. coli ; S. aureus
Loading...
