Open AccessAntibiotic resistant of microorganisms in fermented sausages
Author(s) -
E.V. Zaiko,
D.S. Bataeva,
Yu.K. Yushina,
A.A. Makhova,
M.Yu. Minaev
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/5/052013
Subject(s) - tetracycline , antibiotic resistance , antibiotics , microbiology and biotechnology , antimicrobial , streptomycin , food science , neomycin , gentamicin , penicillin , amoxicillin , raw meat , microorganism , ciprofloxacin , bacteria , biology , genetics
Fermented sausages, although considered safe to eat, sometimes cause serious bacterial infections in people, which can be fatal. We suppose that residual amounts of antimicrobial agents, including antibiotics in meat raw materials, can disrupt the fermentation process, contributing to the development of antibiotic-resistant strains of pathogens. Residual antibiotic amounts in meat have been studied. At least 30% of the samples contained antibiotics. Microorganisms were isolated from meat and minced meat used to produce fermented sausages. It was found that these microorganisms are resistant to antimicrobials. Salmonella showed the highest resistance to amoxicillin - 44.5%; gentamicin 38%; streptomycin 44.5% and tetracycline 55.5%. Bacteria of the species L. monocytogenes showed resistance to amoxicillin - 38.5%, benzylpenicillin - 30.8%, tetracycline 53.8% and ciprofloxacin 38.5%. Escherichia coli showed the highest resistance to amoxicillin - 33.3%, neomycin - 30%, streptomycin - 40% and tetracycline - 40%.