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Enterococci as probiotics and their implications in food safety
Charles M A P Franz1, Melanie Huch, Hikmate Abriouel
1Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institute, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str.9, D-76131 Karlsruhe, Germany. Charles.Franz@mri.bund.de
International Journal of Food Microbiology
|October 4, 2011
Summary
Enterococci bacteria are used as probiotics but can also cause infections. Careful monitoring of their use is essential due to potential risks and benefits in food and health applications.
Area of Science:
- Food Microbiology
- Bacterial Pathogenesis
- Probiotic Research
Background:
- Enterococci are lactic acid bacteria (LAB) significant in food fermentation and spoilage.
- They are also recognized as opportunistic pathogens causing severe infections in healthcare settings.
- Some enterococcal strains exhibit antibiotic resistance and possess virulence factors, raising safety concerns for food and probiotic use.
Purpose of the Study:
- To evaluate the dual role of enterococci in food applications and as human/animal probiotics.
- To assess the safety and potential risks associated with enterococcal strains, particularly concerning virulence and antibiotic resistance.
- To understand the emergence of high-risk hospital-adapted enterococcal lineages and the role of mobile genetic elements.
Main Methods:
- Literature review on enterococcal characteristics, virulence factors, and antibiotic resistance.
- Analysis of studies on the incidence of virulence traits in food-isolated enterococci.
- Examination of data regarding the use and safety of enterococcal probiotics in humans and animals.
Main Results:
- Enterococci can harbor virulence traits, though pathogenicity is complex and not solely due to specific determinants.
- Specific hospital-adapted lineages (e.g., E. faecium CC17, E. faecalis CC2, CC9, CC28, CC40) are associated with increased risk.
- Mobile genetic elements play a crucial role in the development of problematic enterococcal lineages.
- Current data suggest that commonly used enterococcal probiotic strains are safe for consumption.
- Probiotics in slaughter animals can reduce zoonotic pathogens, offering a food safety advantage.
Conclusions:
- While enterococcal probiotics demonstrate safety and potential benefits, their use requires careful monitoring.
- The emergence of antibiotic-resistant and virulent strains necessitates a thorough risk-benefit analysis for each application.
- Potential for horizontal gene transfer in the gastrointestinal tract underscores the need for ongoing surveillance of enterococcal strains in food and clinical settings.
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