Effective Antibiotic Resistance Mitigation during Cheese Fermentation | Zendy

Xinhui Li | Zendy; Yingli Li | Zendy; Valente B. Alvárez | Zendy; W.J. Harper | Zendy; Hua H. Wang | Zendy

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Effective Antibiotic Resistance Mitigation during Cheese Fermentation

Author(s) -

Xinhui Li,

Yingli Li,

Valente B. Alvárez,

W.J. Harper,

Hua H. Wang

Publication year - 2011

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.05069-11

Subject(s) - fermentation , contamination , antibiotic resistance , antibiotics , food science , bacteria , food microbiology , population , fermentation in food processing , microbiology and biotechnology , food safety , food contaminant , biology , lactic acid , medicine , environmental health , ecology , genetics

Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.

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