Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara

Authors : Meryem Burcu KÜLAHCI, Sumru ÇITAK, Zehra ŞAHİN

Pages : 1295-1303

Doi:10.16984/saufenbilder.999958

View : 18 | Download : 14

Publication Date : 2021-12-31

Article Type : Research Paper

Abstract :The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp. were isolated and identified from 80 fermented meat samples. The highest prevalence of enterococci in the fermented food samples was found in sucuk insert ignore into journalissuearticles values(a Turkish fermented sausage); samples insert ignore into journalissuearticles values(50%);, followed by sausage insert ignore into journalissuearticles values(25.4%);, pastirma insert ignore into journalissuearticles values(a Turkish dry-cured meat product); insert ignore into journalissuearticles values(18.6%);, and salami, respectively. Of a total of 134 Enterococcus isolates, 110 insert ignore into journalissuearticles values(82.1%); were found to be resistant to one or more of the antibiotics tested. Although the highest resistance rate was seen against rifampicin insert ignore into journalissuearticles values(73.2%);, streptomycin insert ignore into journalissuearticles values(36.5%); and erythromycin insert ignore into journalissuearticles values(20.2%);, 28 insert ignore into journalissuearticles values(20.9%); of Enterococcus isolates were resistant to multiple antibiotics. The presence of multiple antibiotic resistant Enterococcus in foods of animal origin raises alarm because of the risk of carrying these bacteria to humans via the food chain.
Keywords : Enterococcus, fermented meat products, multiple antibiotic resistance