Abstract：
:Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Barbosa J,Ferreira V,Teixeira Pdoi
10.1016/j.fm.2009.03.005subject
Has Abstractpub_date
2009-08-01 00:00:00pages
527-32issue
5eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00062-8journal_volume
26pub_type
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