Affiliation:
1. Division of Food Safety Sciences, Institute of Food Research, Norwich, United Kingdom
Abstract
ABSTRACT
Enterococci are used as starter and probiotic cultures in foods, and they occur as natural food contaminants. The genus
Enterococcus
is of increased significance as a cause of nosocomial infections, and this trend is exacerbated by the development of antibiotic resistance. In this study, we investigated the incidence of known virulence determinants in starter, food, and medical strains of
Enterococcus faecalis
,
E. faecium
, and
E. durans
. PCR and gene probe strategies were used to screen enterococcal isolates from both food and medical sources. Different and distinct patterns of incidence of virulence determinants were found for the
E. faecalis
and
E. faecium
strains. Medical
E. faecalis
strains had more virulence determinants than did food strains, which, in turn, had more than did starter strains. All of the
E. faecalis
strains tested possessed multiple determinants (between 6 and 11).
E. faecium
strains were generally free of virulence determinants, with notable exceptions. Significantly,
esp
and
gelE
determinants were identified in
E. faecium
medical strains. These virulence determinants have not previously been identified in
E. faecium
strains and may result from regional differences or the evolution of pathogenic
E. faecium
. Phenotypic testing revealed the existence of apparently silent
gelE
and
cyl
genes. In
E. faecalis
, the trend in these silent genes mirrors that of the expressed determinants. The potential for starter strains to acquire virulence determinants by natural conjugation mechanisms was investigated. Transconjugation in which starter strains acquired additional virulence determinants from medical strains was demonstrated. In addition, multiple pheromone-encoding genes were identified in both food and starter strains, indicating their potential to acquire other sex pheromone plasmids. These results suggest that the use of
Enterococcus
spp. in foods requires careful safety evaluation.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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