Resistome in gram-negative bacteria from soft cheese in Brazil


  • Cristiane Rodrigues Silva Universidade Federal do Estado do Rio de Janeiro
  • Newton Takeshi Okuno
  • Victor Hugo Lima de Medeiros Macedo
  • Isabela da Rocha Freire
  • Rafael Monção Miller
  • Victor Augustus Marin



Antibiotic Resistance, food, resistome, Gram-negative bacteria, cheese.




Objectives: evaluation of antibiotic resistance in Gram-negative microbiota from ready-to-eat cheese samples.

Methodology: this research applied a specific method to evaluate the phenotypic susceptibility to antibiotics in a viable Gram-negative microbiota. The selected food was a cheese that is commonly consumed without thermal processing, the Minas Frescal cheese. The evaluation was followed by a PCR screening in this resistant microbiota, for genes that provide resistance to antibiotics and also to the quaternary ammonium.

Results: all cheese samples demonstrated a resistant microbiota. In 13.3% of the cheese samples analyzed, the resistance reached all ten different antibiotics tested and, in 80%, 8 to 10 different antibiotics. In antibiotics considered critics as the carbapenems: ertapenem presented resistant microbiota in 86.7% of the samples. In cephalosporins, the resistance reached 100% in the third generation (ceftazidime) and almost half of the samples (46.7%) in the fourth generation (cefepime). In genotypic research, seven different resistance genes were found in 69.2% of the bacterial pools, including the beta-lactamase-producing genes ctx, tem, shv, tetracycline resistant genes and a high rate of integrons class 1 and 2.

Conclusions: the results indicate phenotypically and genotypically that the Minas frescal cheese can present potential resistant microbiota. Therefore, the methodology used is a viable possibility and with a broader answer about the food microbiota role in resistance. This research corroborates the food area as an important sector to be managed to reduce the process of antibiotic resistance.


Não há dados estatísticos.




Como Citar

Silva, C. R., Okuno, N. T., Macedo, V. H. L. de M., Freire, I. da R., Miller, R. M., & Marin, V. A. (2020). Resistome in gram-negative bacteria from soft cheese in Brazil. Revista De Ciências Médicas E Biológicas, 19(3), 430–440.