Disinfectant and antibiotic resistance of lactic acid bacteria isolated from the food industry.
Disinfectant and antibiotic resistance of lactic acid bacteria isolated from the food industry.
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DOI：
10.1089/107662901750152846
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发表时间：
2001
影响因子：
2.6
通讯作者：
M. S. Sidhu;S. Langsrud;A. Holck
中科院分区：
文献类型：
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作者：
M. S. Sidhu;S. Langsrud;A. Holck
季铵盐类化合物作为消毒剂广泛应用于医疗和食品环境中。人们越来越担心食品中耐消毒剂微生物的发生率越来越高。耐消毒剂的乳酸菌（LAB）可能在消毒后存活并导致腐败问题。此外，抗性LAB可能潜在地充当抗性基因的储存库。对来自食品工业和肉类的总共320个LAB进行了对QAC苯扎氯铵（BC）的抗性筛选。在320个菌株中，5个菌株（1.5%）被认为是耐BC的，56个菌株（17.5%）被认为是耐受BC的。从消毒后的食品加工设备中分离出耐药菌株。采用纸片扩散法和微量稀释法对18种不同抗生素、消毒剂和染料的敏感性进行了检测。除了庆大霉素和氯己定外，BC与任何测试的抗菌药物之间几乎没有系统性交叉耐药性。与BC敏感菌株相比，BC耐受菌株更容易适应更高水平的BC。在BC抗性菌株中未检测到已知的革兰氏阳性QAC抗性基因（qacA/B、qacC、qacG和qacH）。通过16 S-rDNA序列比较分析，从种的水平上对抗BC菌株进行了鉴定。总之，在从食品和食品环境中分离的LAB中，对BC的耐药性并不常见。暴露于BC后可能会产生耐药性。除庆大霉素和洗必泰外，BC耐药菌株与其他抗菌药物无交叉耐药性。尽管如此，BC耐药LAB可能在消毒后被分离出来，并可能导致耐药性的传播。
Quaternary ammonium compounds (QACs) are widely used as disinfectant in medical and food environments. There is a growing concern about the increasing incidence of disinfectant-resistant microorganisms from food. Disinfectant-resistant lactic acid bacteria (LAB) may survive disinfection and cause spoilage problems. Moreover, resistant LAB may potentially act as a reservoir for resistance genes. A total number of 320 LAB from food industry and meat were screened for resistance to the QAC benzalkonium chloride (BC). Out of 320 strains, five strains (1.5%) were considered to be resistant and 56 (17.5%) were tolerant to BC. The resistant strains were isolated from food processing equipment after disinfection. The resistant, tolerant, and some sensitive control bacteria were examined for susceptibility to 18 different antibiotics, disinfectants, and dyes using disc agar diffusion test and microdilution method. Little systematic cross-resistance between BC and any of the antimicrobial agents tested were detected except for gentamycin and chlorhexidine. A BC-tolerant strain was much easier to adapt to higher levels of BC as compared to a BC-sensitive strain. No known gram-positive QAC resistance genes (qacA/B, qacC, qacG, and qacH) were detected in the BC-resistant strains. Identification to species level of the BC-resistant isolates was carried out by comparative analysis of 16S-rDNA sequencing. In conclusion, resistance to BC is not frequent in LAB isolated from food and food environments. Resistance may occur after exposure to BC. The BC resistant isolates showed no cross-resistance with other antimicrobial compounds, except for gentamycin and chlorhexidine. Nevertheless, BC-resistant LAB may be isolated after disinfection and may contribute to the dissemination of resistance.