Some enterococci of food origin produce bacteriocins that exert anti-Listeria activity. Enterococci are used as probiotics to improve the microbial balance of the. Enterococci can cause food intoxication through production of biogenic amines and can be a reservoir for .. Enterococci at the crossroads of food safety. C. M. A. P. Franz, W. H. Holzapfel and M. E. Stiles, “Enterococci at the Crossroads of Food Safety” International Journal of Food Microbiology, Vol. 47, No.

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The clinical significance of enterococci in human infections is poorly understood because of the scarcity of well-documented reports confirming their occurrence in mixed cultures. If transmission with enterococci from sxfety community sources can be identified and controlled, an increase in the incidence of colonisation and infection among hospitalised patients could be prevented.

Enterococci at the crossroads of food safety? [1999]

In processed meats, enterococci may survive heat processing and cause spoilage, though in certain cheeses the growth of enterococci contributes to ripening and development of product flavour.

The finding of non human VRE suggests the presence of community and animal reservoirs for these bacteria, where they have been selected through the use of avoparcin as a feed additive.

From This Paper Topics from this paper. They have been implicated in outbreaks of foodborne illness, and they have been ascribed a beneficial or detrimental role in foods. Enterococci are not only intrinsically resistant to several antibiotics, but are also characterised by a potent and unique ability to exchange genetic material.

Outbreak of multidrug-resistant Enterococcus faecium with transferable vanB class vancomycin resistance.


Enterococci at the crossroads of food safety? – Semantic Scholar

In the past, it has been suggested that the application of enterococci in foods could proceed once pathogenic strains and non-pathogenic strains are defined on the basis of careful selection and case-by-case studies.

Virulence of enterococci is strongly enhanced by their frequent resistance to commonly used antibiotics. Biochemical properties of enterococci relevant to their technological performance. Sex pheromones are also thought to act as virulence factors by eliciting an inflammatory host response [ 28—30 ].

Enterococci at the crossroads of food safety?

Once ingested, ARE can survive gastric passage and multiply, thus leading to sustained intestinal carriage [48]. Trans-conjugation in which starter strains acquired virulence determinants from ghe strains was also demonstrated [21]. Antibiotic-resistant strains of Enterococcus isolated from Swedish and Danish retailed chicken and pork. Similar mechanisms have been suggested for streptogamin, avilamycin and tylosin resistance. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.

They have been implicated in outbreaks of foodborne illness, and they have been ascribed a beneficial or detrimental role enteroclcci foods. The isolation of enterococci from natural milk starter cultures, which are still widely used for many Italian soft cheeses made with raw or pasteurised milk, can be explained by their thermal resistance.

Food intoxication caused by ingestion of biogenic amines determines a number of symptoms of increasing complexity which include headache, vomiting, increase of blood pressure and even allergic reactions of strong intensity. Enterococcus asinisp. Enterococci can be used as indicators of faecal contamination.

In addition, there is strong evidence that enterococci causing bacteraemias commonly originate from the urinary tract. Although nosocomial acquisition and subsequent colonisation of VRE has been emphasised among hospitalised persons, colonisation appears to occur frequently in persons not associated with the health care setting [ 52—55 ].


It is highly probable that phylogenetic system of the genus Enterococcus has not yet been completely elucidated and that some re-classifications may be necessary in the near future. This situation continues to fluctuate from time to time as individual species are moved into other genera or new taxa are discovered.

Enterococci at the crossroads of food safety?

Microbial agents involved in biogenic amine production in foods may belong to either starter or contaminating microflora. Streptogamin resistance has been found in E.

Cheeses may represent a good substrate for production and accumulation of biogenic amines, especially tyramine, from enterococci able crossroadx decarboxylate free amino acids into the matrix. Detection and characterization of vancomycin-resistant enterococci in farm animals and raw meat products in Italy.

Close mobile search navigation Article navigation. In addition to these constitutive resistances, enterococci have acquired genetic determinants that confer resistance to all classes of antimicrobials, including chloramphenicol, tetracyclines and glycopeptides.

Enterococci are now among the most common nosocomial pathogens; they have been implicated as an important cause of endocarditis, bacteraemia, urinary tract, central nervous system, intra-abdominal and pelvic infections [12]. Numerous enterococcal isolates, especially from an environmental source, often remain unidentified when their identification is based on phenotypic traits alone.

Occurrence of the vancomycin-resistant genes van A, van B, van C1, van C2 and van C3 in Enterococcus strains isolated from poultry and pork.