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Heat tolerance of vancomycin resistant Enterococcus faecium

S Panagea1, P R Chadwick

  • 1Department of Microbiology, North Manchester General Hospital.

Journal of Clinical Pathology
|August 1, 1996
PubMed
Summary

Enterococcus faecium isolates show significant heat resistance, with some surviving up to 10 minutes at 65°C. Vancomycin resistance or origin did not affect heat tolerance in this study.

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Area of Science:

  • Microbiology
  • Food Safety
  • Environmental Health

Background:

  • Enterococcus faecium is a common bacterium found in food and clinical settings.
  • Understanding its heat tolerance is crucial for food processing and disinfection protocols.
  • Vancomycin resistance in Enterococcus faecium is a growing public health concern.

Purpose of the Study:

  • To determine the heat tolerance of Enterococcus faecium isolates in water.
  • To compare the heat resistance of vancomycin-resistant and sensitive strains.
  • To investigate differences in heat tolerance between clinical and food isolates.

Main Methods:

  • Twenty-seven Enterococcus faecium isolates were cultured to the stationary phase.
  • Cultures were exposed to temperatures of 60°C, 65°C, 71°C, and 80°C for varying durations (1-30 minutes).
  • Bacterial counts were determined using log10 reduction to assess heat inactivation.

Main Results:

  • All isolates exhibited > 6 log10 reduction at 71°C and 80°C.
  • Twenty-four percent of isolates survived heat treatment at 65°C for 10 minutes (< 5 log10 reduction).
  • Enterococcus faecium isolates were more heat-resistant than Enterococcus faecalis reference strains; no difference was found based on vancomycin resistance or origin.

Conclusions:

  • Enterococcus faecium demonstrates notable heat resistance, particularly at 65°C.
  • Heat inactivation protocols may need to be optimized for effective Enterococcus faecium control.
  • Vancomycin resistance status and source (food vs. clinical) do not influence Enterococcus faecium heat tolerance.

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