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Effective antibiotic resistance mitigation during cheese fermentation.

Xinhui Li1, Yingli Li, Valente Alvarez

  • 1Department of Food Science, The Ohio State University, Columbus, OH 43210-1007, USA.

Applied and Environmental Microbiology
|July 26, 2011
PubMed
Summary
This summary is machine-generated.

Controlling antibiotic-resistant bacteria in cheese is vital. Plant cultures can introduce these bacteria, but antibiotics and targeted mitigation strategies effectively reduce their presence in final products.

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Antimicrobial Resistance

Background:

  • Antibiotic-resistant (ART) bacteria pose a significant threat to food safety and public health.
  • Cheese fermentation processes can be susceptible to contamination by ART bacteria.
  • Plant-maintained cultures have been identified as a potential source of ART bacterial contamination.

Purpose of the Study:

  • To investigate the role of plant-maintained cultures in ART bacterial contamination during cheese fermentation.
  • To assess the impact of antibiotics on ART populations in contaminated cheese.
  • To evaluate the effectiveness of mitigation strategies in reducing AR in cheese products.

Main Methods:

  • Analysis of ART bacterial prevalence in cheese fermentation.
  • Detection of ART bacteria originating from plant-maintained cultures.
  • Assessment of antibiotic effects on ART populations in finished cheese.
  • Comparison of AR prevalence data from different time points (2006 vs. 2010).

Main Results:

  • Plant-maintained cultures were confirmed as a potential source of ART bacterial contamination.
  • Antibiotics demonstrated a measurable effect on reducing ART populations in contaminated cheese.
  • A decrease in AR prevalence was observed in retail cheese samples from 2010 compared to 2006.

Conclusions:

  • Targeted mitigation strategies, including the use of antibiotics, can effectively control ART bacteria in cheese.
  • Reducing AR in cheese products is achievable through focused interventions.
  • Monitoring AR prevalence over time indicates the success of implemented food safety measures.