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Large antibiotic resistance gene pools in the microbiota of foods may ultimately pose a risk for human health. This study reports the identification and quantification of tetracycline- and erythromycin-resistant populations, resistance genes, and gene diversity in traditional Spanish and Italian cheeses, via culturing, conventional PCR, real-time quantitative PCR (qPCR), and denaturing gradient gel electrophoresis (DGGE). The numbers of resistant bacteria varied widely among the antibiotics and the different cheese varieties; in some cheeses, all the bacterial populations seemed to be resistant. Up to eight antibiotic resistance genes were sought by gene-specific PCR, six with respect to tetracycline, that is,  tet (K),  tet (L),  tet (M),  tet (O),  tet (S), and  tet (W), and two with respect to erythromycin, that is,  erm (B) and  erm (F). The most common resistance genes in the analysed cheeses were  tet (S),  tet (W),  tet (M), and  erm (B). The copy numbers of these genes, as quantified by qPCR, ranged widely between cheeses (from 4.94 to 10.18log⁡ 10 /g). DGGE analysis revealed distinct banding profiles and two polymorphic nucleotide positions for  tet (W)-carrying cheeses, though the similarity of the sequences suggests this  tet (W) to have a monophyletic origin. Traditional cheeses would therefore appear to act as reservoirs for large numbers of many types of antibiotic resistance determinants.

Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses