Enterococci from foods

Area of Science:

• Food Microbiology
• Clinical Microbiology
• Public Health

Background:

• Enterococci are increasingly recognized as nosocomial pathogens.
• Their ubiquity and resistance to environmental conditions facilitate contamination of food and spread through the food chain.
• Traditional food processing methods cannot eliminate enterococci from finished products like fermented foods.

Purpose of the Study:

• To review the emergence of enterococci as human pathogens.
• To discuss their presence in food, role in foodborne illnesses, and spread of antibiotic resistance.
• To highlight the significance of vancomycin-resistant enterococci (VRE) in foods.

Main Methods:

• This is a review article, synthesizing existing research.
• Key topics covered include virulence factors, food contamination, foodborne illnesses, and antibiotic resistance.
• Emphasis is placed on opportunistic infections and the spread of antibiotic-resistant enterococci in food.

Main Results:

• Enterococci possess virulence factors (adhesins, aggregation substances, biogenic amine production) contributing to pathogenicity.
• They are implicated in food intoxication and can act as reservoirs for virulence traits.
• Antibiotic-resistant enterococci, particularly VRE, are present and spreading in food environments, posing public health concerns.

Conclusions:

• Enterococci represent a significant challenge in food safety and clinical settings due to their pathogenicity and antibiotic resistance.
• Their role as opportunistic pathogens and reservoirs for resistance genes warrants careful monitoring and control.
• Further research is needed to understand and mitigate the risks associated with enterococci in the food chain.