Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing

摘要: The production chain of fermented sausages can be considered a major source the dissemination antibiotic resistance (AR), spreading from farm to final product. natural microbiota involved in complete process may carry AR genes which potentially transferred pathogens or opportunistic bacteria thus representing risk human and animal health. Coagulase-negative staphylococci are dominant microbial group often used as starter cultures. Few studies available on their potential for gene transference. This mini-review focuses assessment associated with sausage combining traditional analyses metagenomic approach, order draw some guidelines prevent spread.