Effective antibiotic resistance mitigation during cheese fermentation

Xinhui Li; Yingli Li; Valente Alvarez; Willis James Harper; Hua H Wang

doi:10.1128/AEM.05069-11

Effective antibiotic resistance mitigation during cheese fermentation

Appl Environ Microbiol. 2011 Oct;77(20):7171-5. doi: 10.1128/AEM.05069-11. Epub 2011 Jul 22.

Authors

Xinhui Li¹, Yingli Li, Valente Alvarez, Willis James Harper, Hua H Wang

Affiliation

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

Abstract

Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anti-Bacterial Agents / pharmacology*
Bacteria / drug effects*
Bacterial Load
Cheese / microbiology*
Drug Resistance, Bacterial*
Fermentation
Food Safety / methods*
Food Technology

Substances

Anti-Bacterial Agents