Laboratório de Microbiologia, CBAA/DBEB, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda 1349-017 Lisbon, Portugal.
Ciências Químicas e das Biomoléculas, Escola Superior de Tecnologia de Saúde do Porto, Instituto Politécnico do Porto, Praça do Coronel Pacheco, No. 15, 4050-453 Porto, Portugal.
Int J Mol Sci. 2009 Apr 7;10(4):1538-1551. doi: 10.3390/ijms10041538.
The purpose of this study was to investigate the presence of beta-lactam-resistant bacteria in six different types of Portuguese cheese. The numbers of ampicillin resistant (AMP(r)) bacteria varied from 4.7 x 10(2) to 1.5 x 10(7) CFU/g. Within 172 randomly selected beta-lactam-resistant bacteria, 44 resistant phenotypes were found and 31.4% were multidrug resistant. The majority (85%) of the isolates identified belonged to the Enterobacteriaceae family. The presence of the bla(TEM) gene was detected in 80.9% of the tested isolates. The results suggest that without thermal processing of the milk and good hygienic practices, cheese may act as a vehicle of transfer of beta-lactam-resistant bacteria to the gastrointestinal tract of consumers.
本研究旨在调查六种不同类型的葡萄牙奶酪中是否存在耐β-内酰胺的细菌。氨苄青霉素耐药菌（AMP(r)）的数量从 4.7 x 10(2) 到 1.5 x 10(7) CFU/g 不等。在随机选择的 172 株耐β-内酰胺的细菌中，发现了 44 种耐药表型，其中 31.4%为多药耐药。大多数（85%）分离株属于肠杆菌科。在 80.9%的检测分离株中检测到 bla(TEM)基因的存在。结果表明，如果未经热处理的牛奶和良好的卫生操作，奶酪可能会成为β-内酰胺耐药菌转移到消费者胃肠道的载体。
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