[Food as a potential vector for antibiotic resistances. 2: Relevance of lactic acid bacteria]

Transfer of antibiotic resistances via the food chain is possible through the ingestion of resistant parts of the original food microflora. Lactic acid bacteria (especially glycopeptide resistant enterococci) are considered as important vectors because of their ability to transfer resistances by genetic mechanisms. Therefore a literature review and own investigations concerning the incidence and the resistance profile of enterococci from fresh meat were performed. The isolates harboured in part resistances relevant for human medicine. However, they could be isolated only sporadically and could not be demonstrated quantitatively in most cases. The resistance profile differed from those of human clinical origin. These results were confirmed by other authors. Additionally other investigators could prove molecular differences compared to clinical strains. Therefore food can only be considered as a vector if resistance transfer from food isolates to pathogenic microorganisms is possible. Such a transfer could be shown only in very low frequencies. In conclusion so far lactic acid bacteria cannot be considered as the main source for the incidence of antibiotic resistances in man.