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Prevalence and Antimicrobial Resistance of Enterococus faecalis and Enterococcus faecium Isolated from Beef, Pork, Chicken and Sashimi
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 Title & Authors
Prevalence and Antimicrobial Resistance of Enterococus faecalis and Enterococcus faecium Isolated from Beef, Pork, Chicken and Sashimi
Sung, Chang-Hyun; Chon, Jung-Whan; Kwak, Hyo-Sun; Kim, Hyunsook; Seo, Kun-Ho;
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 Abstract
In this study, a total of 256 samples of retail raw meats (beef, pork and chicken) and sashimi were investigated for the presence of Enterococcus faecalis and Enterococcus faecium. We isolated a total of 117 E. faecalis and E. faecium from the samples, with contamination rates ranging from 18.8% for sashimi samples to 68.8% of chicken samples. E. faecalis was the predominant species recovered from all of the retail raw meats beef (42.2%), pork (42.2%), chicken (65.6%) and sashimi (12.5%). Among 117 isolates, 61 isolates (52.1%) were resistant to tetracycline, 32 isolates (27.4%) were resistant to erythromycin, 23 isolates (19.7%) were resistant to chloramphenicol, 16 isolates (13.7%) were resistant to ripampin, 10 isolates (8.5%) were resistant to gentamycin, 9 isolates (7.7%) were resistant to ciprofloxacin and 1 isolate (0.9%) was resistant to ampicillin and penicillin G. No resistance to amoxicillin + clavulanic acid and vancomycin was observed. Although no strain was resistant to vancomycin, the vanB gene was observed in 9 of 117 of Enterococcus (7.7%) demonstrating potential risk of vancomycin-resistant Enterococcus (VRE). Our results indicate that E. faecalis and E. faecium were highly prevalent in retail raw meats, but most strains were sensitive to tested antibiotics.
 Keywords
Enterococcus;prevalence;antimicrobial resistance;vancomycin-resistant Enterococcus;
 Language
Korean
 Cited by
1.
축산물과 수산물에서 분리된 장구균의 항생제 감수성 및 유전형 분석,김윤정;오미현;김용훈;김순한;박건상;주인선;

한국식품위생안전성학회지, 2014. vol.29. 3, pp.228-233 crossref(new window)
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Monitoring of Antimicrobial Resistance and Genetic Analysis of Enterococcus spp. Isolated from Beef, Pork, Chicken and Fish in Korea, Journal of Food Hygiene and Safety, 2014, 29, 3, 228  crossref(new windwow)
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