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Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami

G Mauriello1, G Moschetti, F Villani

  • 1Istituto di Microbiologia Agraria, Università degli studi di Napoli Federico II, Portici, Italy.

International Journal of Food Sciences and Nutrition
|April 4, 2000
PubMed

Insights

Staphylococcus strains in Italian salami exhibit significant antibiotic resistance. Over 64% were resistant to common antibiotics, with all strains showing multiple drug resistance.

Area of Science:

  • Food Microbiology
  • Antimicrobial Resistance

Background:

  • Coagulase-negative staphylococci (CoNS) are common in fermented sausages.
  • Assessing antibiotic resistance profiles of foodborne bacteria is crucial for public health.

Purpose of the Study:

  • To identify Staphylococcus species in Italian salami.
  • To determine the antibiotic resistance patterns of these isolates.

Main Methods:

  • Isolation and identification of 42 Staphylococcus strains from Italian salami.
  • Antimicrobial susceptibility testing against 25 antibiotics.
  • Calculation of the multiple antibiotic resistance (MAR) index.

Main Results:

  • Staphylococcus xylosus was the predominant species (30 isolates).
  • High resistance rates (>64%) observed for lincomycin, penicillin G, amoxicillin, fusidic acid, and novobiocin.
  • All isolates were multiresistant, with >75% having a MAR index between 0.2 and 0.5.

Conclusions:

  • Italian salami harbors multiresistant Staphylococcus strains.
  • The prevalence of antibiotic resistance in these food isolates warrants attention for food safety and public health implications.

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