Premium
Streptogramin resistance patterns and virulence determinants in vancomycin‐susceptible enterococci isolated from multi‐component deli salads
Author(s) -
Christensen E.A.,
Joho K.,
Matthews K.R.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03651.x
Subject(s) - microbiology and biotechnology , biology , enterococcus faecalis , enterococcus , virulence , enterococcus faecium , vancomycin , etest , antibiotic resistance , antimicrobial , gene , antibiotics , bacteria , staphylococcus aureus , genetics
Aims: This study examined vancomycin‐susceptible Enterococcus (VSE) from deli salads for streptogramin resistance and presence of cpd , agg and gelE genes. Methods and Results: Fifteen VSE from retail salads were isolated for identification and antimicrobial susceptibility testing by MicroScan, Etest and agar diffusion. Clinical vancomycin‐resistant Enterococcus ( n = 32) and animal VSE ( n = 17) were included for comparative purposes. Multiplex PCR was used to detect the following genes: agg , gelE , cpd , vatD , vatE and sodA. Results showed fewer streptogramin‐susceptible Enterococcus faecium isolated from salad (1/6, 17%) and animals (6/10, 60%) than from clinical (26/29, 90%) sources. A low level of erythromycin susceptibility was detected among salad (2/6, 33%) and animal (3/10, 30%) Ent. faecium isolates . Food and animal VSE demonstrated similarities in antimicrobial resistance profiles. All Enterococcus faecalis carried one or more of the selected genes cpd (40%), gelE (33%) and agg (27%). The vatD or vatE genes were not detected in any of the isolates. Conclusions: Experiments demonstrated that streptogramin resistance and virulence genes agg , cpd and gelE are present in enterococci isolated from deli salads. Significance and Impact of the Study: This study provides useful information regarding streptogramin resistance and virulence determinants in enterococci from foods associated with multi‐component ingredients.