Résumé:
Antibiotic resistance is one of the most serious threats to food security today; food animals are
considered as key reservoirs of antibiotic resistant bacteria. It is therefore essential to understand
the origins of this resistance. Food environments are the best sites for microbial uptake and
biofilm formation. Microorganisms in a biofilm will acquire some traits allowing them to persist in
surfaces food containing enough nutrients for growth and microbial attachment, where they
become a source of cross-contamination and foodborne illness.
The research papers of Kroning et al., (2016) and Skowron et al., (2019) presented in this master's
work reported and confirmed the presence of antibiotic resistant and biofilm-producing bacteria
in food products, such as handmade sweets and fresh and frozen vegetables. Kroning et al. (2016)
reported the presence of coagulase positive Staphylococcus aureus in handmade sweets. They
assessed the presence of enterotoxin genes (ica A and icaD) which are linked to biofilm formation,
as they assessed the resistance of S. aureus to the following antibiotics: ampicillin, tetracyclin,
erythromycin, gentamycin. Likewise, the work carried out by Skowron et al., (2019) evaluated the
antibiotic susceptibility of Listeria monocytogenes isolated from a mixture of frozen vegetables, by
the disk diffusion method, followed by evaluation of biofilm formation. In addition, they claim that
most of the strains studied were susceptible to antibiotics, but that some were resistant to
penicillin, meropenem, erythromycin and cotrimoxazole. Thus, among the strains studied, there
was a very weak tendency for the intensity of biofilm formation to decrease, with an increase in
their resistance to antibiotics. This means that the emergence of L. monocytogenes in food
production poses a threat to consumers.
