Présence de bactéries antibiorésistantes dans les aliments: Détection, isolement et caractérisation biochimique

Abstract

Nowadays, the prevalence of antibiotic resistant bacterial strains isolated from various food products has reached dangerously high levels, leaving man facing delicate environmental, safety and health issues. This poorly covered antibiotic resistance reveals the lack of information on the presence of this type of bacteria in food products, developed throughout food production chain. Thus, this work was proposed to compile data on this phenomenon that diffuses silently via foodstuffs, by presenting, firstly, a bibliographical review, to outline the question. Secondly, interest was focused on the study of two scientific papers, making a link between this phenomenon and food. The first by Chajęcka-Wierzchowska et al (2020) was based on the research of antibiotic-resistant Enterococcus in ready-to-eat fermented dairy products (i.e. types of cheese and other dairy products). The results of this research showed the predominance of the species E. faecium (53.4%) and E. faecalis (34.4%). Among the strains tested, the highest resistance percentages were observed with streptomycin (29.1%), erythromycin (14.3%), and tetracycline (11.6%). Genes for resistance to aminoglycosides, tetracycline and macrolides have also been identified. The results of the second paper published in 2018 by Cole and Singh, also reported the presence in samples of ready-to-go food (i.e., canned, bagged, and baby foods), of antibioticresistant bacteria that could be non-pathogenic. Identification by 16S-RNA sequencing revealed the dominance of isolates of Bacillus sp, Staphylococcus sp, and Micrococcus sp, which showed resistance to ampicillin, streptomycin, chloramphenicol and kanamycin.