Formation de biofilms par les bactéries d’origine alimentaire résistantes aux antibiotiques.

Abstract

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.