Oporność na antybiotyki bakterii z rodzaju enterococcus występujących w żywności

• Authors: Wioleta Chajęcka-Wierzchowska , Anna Zadernowska , Łucja Łaniewska-Trokenheim

Title variants

EN

Antibiotic resistance of Enterococcus strains present in food.

• Languages of publication: PL EN

Abstracts

PL

The number of antibiotic resistant bacterial strains found in the human environment has been growing in recent years. Antibiotic resistance has long been linked exclusively with the hospital environment. However, according to the findings of various studies, food can also be a source of antibiotic resistant strains. The ability of Enterococcus species to survive in a broad range of adverse environments causes that these bacteria are present in nearly all kinds of food. In this review we aimed to summarize mechanisms of antibiotic resistance in enterococci, the role of mobile genetic elements played in spreading of the resistance and to characterize antibiotic resistance among enterococci from food, inclusive of ready-to-eat food.

PL

W ostatnich latach obserwowany jest w otoczeniu człowieka systematyczny wzrost liczby szczepów antybiotykoopornych. Przez długi czas zjawisko antybiotykooporności wiązano jedynie ze środowiskiem szpitalnym. Jednakże badania wykazały m.in., że także żywność może być jednym ze źródeł rozprzestrzeniania szczepów opornych na antybiotyki. Zdolność paciorkowców z rodzaju Enterococcus do przeżywania szeregu niekorzystnych warunków powoduje, że są one obecne w niemal każdym rodzaju żywności. Celem niniejszego przeglądu było opisanie mechanizmów oporności u enterokoków, roli mobilnych elementów genetycznych w jej rozprzestrzenianiu oraz scharakteryzowanie antybiotykooporności u enterokoków izolowanych z żywności w tym żywności gotowej do spożycia.

Keywords

EN

antybiotykooporność; Enterococcus spp.; geny oporności; żywność

• Journal: Kosmos
• Year: 2017
• Volume: 66
• Issue: 1
• Pages: 67-79

Dates

published

2017

Contributors

author

Wioleta Chajęcka-Wierzchowska

• Katedra Mikrobiologii Przemysłowej i Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-719 Olsztyn, Polska
• Chair of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland

author

Anna Zadernowska

• Katedra Mikrobiologii Przemysłowej i Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-719 Olsztyn, Polska
• Chair of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland

author

Łucja Łaniewska-Trokenheim

• Katedra Mikrobiologii Przemysłowej i Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-719 Olsztyn, Polska
• Chair of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland

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