Antibiotic Resistance in Fermented Foods: Risks of Enterococci in Raw Milk Cheese
Author Information
Author(s): Celso Raul Silambo Chaves, Salamandane Acácio, Vieira Emília Joana F., Salamandane Cátia
Primary Institution: Lúrio University
Hypothesis
This study aims to examine the potential risks associated with antibiotic resistance genes in fermented foods, particularly in the cheese production chain.
Conclusion
The study highlights that antibiotic resistance genes in dairy processing environments pose significant risks to food safety, particularly through Enterococci.
Supporting Evidence
- Antibiotic resistance genes found in lactic acid bacteria are similar to those in pathogens.
- Improper use of antibiotics in dairy farms contributes to antibiotic-resistant bacteria in cheese.
- Cheese factories are environments where antibiotic resistance can spread due to high microbial diversity.
Takeaway
This study shows that some bacteria in cheese can be resistant to antibiotics, which can make it harder to treat infections in people.
Methodology
The study reviews the entire production chain of cheese, focusing on dairy farm management, milk handling, and hygiene practices.
Limitations
The study does not provide specific experimental data or sample sizes.
Digital Object Identifier (DOI)
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