Dos Santos Rosimara Aparecida, Araújo Glaciele Batista, Correia Eliznara Fernandes, Costa Sobrinho Paulo de Souza
Department of Nutrition, Federal University of Vales do Jequitinhonha e Mucuri, Diamantina, Brazil.
Foodborne Pathog Dis. 2022 May;19(5):316-323. doi: 10.1089/fpd.2021.0102. Epub 2022 Mar 9.
Bacteria develop resistance to antibiotics naturally, but the inappropriate and widespread use of antibiotics in humans and animals has made antimicrobial resistance one of the biggest threats to modern medicine. Raw milk cheese can represent an important source of antimicrobial resistance. Thus, the objective of this study was to evaluate the prevalence and sensitivity of isolated from artisanal cheese made from raw milk produced in Minas Gerais, Brazil. counts were determined using the most probable number method. An antibiogram was performed using the disk diffusion method, following the protocol described by the Brazilian Committee on Antimicrobial Susceptibility Testing (BrCAST) for 14 antibiotics of nine classes. was detected in 35 (71.4%) of the samples, with populations between 0.56 to 4.87 log (NMP/g) of cheese. The presence of resistant to multiple antimicrobials was more frequent in cheeses, with an population below the levels established by regulatory limits. Only four samples (11.4%) had all isolates susceptible to the 14 antimicrobials evaluated. The results showed the heterogeneity of antimicrobial resistance in between the producing regions of Minas artisanal cheese. Multidrug resistance was detected in 29% of the isolates and in almost 40% (38.8%) of the cheese samples. The frequency of multidrug-resistant (MDR) isolates was different between the production regions ( < 0.05). The presence of MDR in cheese from region D was 14, 4, and 20 times more likely than in cheese from regions A, B, and C, respectively. A multiple antibiotic resistance index of 0.200 predicted the presence of MDR in raw milk artisanal cheese with 99% probability. In conclusion, artisanal cheese can act as sources of MDR to colonize the human gastrointestinal tract.
细菌会自然产生对抗生素的耐药性，但抗生素在人和动物身上的不当及广泛使用已使抗菌药物耐药性成为现代医学面临的最大威胁之一。生乳奶酪可能是抗菌药物耐药性的一个重要来源。因此，本研究的目的是评估从巴西米纳斯吉拉斯州生产的生乳制成的手工奶酪中分离出的[具体细菌名称未给出]的流行情况和敏感性。使用最可能数法确定[细菌数量]。按照巴西抗菌药物敏感性试验委员会（BrCAST）描述的方案，采用纸片扩散法对九类14种抗生素进行药敏试验。在35个（71.4%）样本中检测到了[细菌名称未给出]，奶酪中的菌量在0.56至4.87 log（NMP/g）之间。对多种抗菌药物耐药的[细菌名称未给出]在奶酪中更为常见，其菌量低于监管限制规定的水平。只有四个样本（11.4%）的所有[细菌名称未给出]分离株对所评估的14种抗菌药物敏感。结果显示，米纳斯手工奶酪生产地区之间的[细菌名称未给出]抗菌药物耐药性存在异质性。在29%的[细菌名称未给出]分离株和近40%（38.8%）的奶酪样本中检测到多重耐药性。生产地区之间多重耐药（MDR）分离株的频率不同（P＜0.05）。D区奶酪中MDR[细菌名称未给出]的存在可能性分别比A、B、C区奶酪高14倍、4倍和20倍。多重抗生素耐药指数为0.200时，预测生乳手工奶酪中存在MDR[细菌名称未给出]的概率为99%。总之，手工奶酪可作为MDR[细菌名称未给出]的来源，使人的胃肠道定植。
