Cited by 754Antibiotic Resistance in BacteriaProbiotics and Fermented FoodsPharmaceutical and Antibiotic Environmental Impacts

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Antibiotic resistance in food lactic acid bacteria—a review

Mathur, Shalini, Singh, Rameshwar·2005·International Journal of Food Microbiology

DOI 10.1016/j.ijfoodmicro.2005.03.008

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Abstract

Antibiotics are a major tool utilized by the health care industry to fight bacterial infections; however, bacteria are highly adaptable creatures and are capable of developing resistance to antibiotics. Consequently, decades of antibiotic use, or rather misuse, have resulted in bacterial resistance to many modern antibiotics. This antibiotic resistance can cause significant danger and suffering for many people with common bacterial infections, those once easily treated with antibiotics. For several decades studies on selection and dissemination of antibiotic resistance have focused mainly on clinically relevant species. However, recently many investigators have speculated that commensal bacteria including lactic acid bacteria (LAB) may act as reservoirs of antibiotic resistance genes similar to those found in human pathogens. The main threat associated with these bacteria is that they can transfer resistance genes to pathogenic bacteria. Genes conferring resistance to tetracycline, erythromycin and vancomycin have been detected and characterized in Lactococcus lactis, Enterococci and, recently, in Lactobacillus species isolated from fermented meat and milk products. A number of initiatives have been recently launched by various organizations across the globe to address the biosafety concerns of starter cultures and probiotic microorganisms. The studies can lead to better understanding of the role played by the dairy starter microorganisms in horizontal transfer of antibiotic resistance genes to intestinal microorganisms and food-associated pathogenic bacteria.

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Authors: Mathur, S., & Singh, R.
Affiliations: National Dairy Research Institute (IN)
Corresponding author: Singh, Rameshwar
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 2005-12
Volume: 105
Issue: 3
Pages: 281-295
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/j.ijfoodmicro.2005.03.008
OpenAlex: W2010360751
Cited by: 754
References: 139
Citations by year: 2026: 29 · 2025: 26 · 2024: 38 · 2023: 53 · 2022: 34 · 2021: 52 · 2020: 62 · 2019: 44 · 2018: 42 · 2017: 48 · 2016: 38 · 2015: 48 · 2014: 43 · 2013: 36 · 2012: 47
FWCI: 0.70
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Microbiology (medical) › Antibiotic Resistance in Bacteria
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Physical Sciences › Environmental Science › Pollution › Pharmaceutical and Antibiotic Environmental Impacts
Keywords: antibiotic resistance, lactic acid bacteria, foodborne bacteria, horizontal gene transfer, antibiotic resistance genes, Lactococcus lactis, Enterococcus, Lactobacillus, tetracycline resistance, erythromycin resistance, vancomycin resistance, fermented dairy products, fermented meat products, starter cultures, probiotics, biosafety
MeSH terms: Anti-Bacterial Agents, Conjugation, Genetic, Consumer Product Safety, Food Microbiology, Humans, Lactobacillus, Microbial Sensitivity Tests, Mutation, Gene Transfer, Horizontal, Drug Resistance, Bacterial

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Antibiotic resistance in food lactic acid bacteria—a review

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