Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses
Table 2
Microbial counts () of the total and antibiotic resistant bacterial populations found in samples of ten Spanish cheeses.
Culture mediuma
Cheese
Cabrales*
Zamorano*
Majorero*
Mahón
Torta del Casar*
Manchego
Ibores*
Garrotxa
De La Mesta*
Ibérico
PCMA
7.74
6.64
9.23
6.49
8.18
8.21
8.26
7.58
6.01
8.62
PCMA + Tc
6.76
2.74
4.26
<2.0b
5.98
3.21
5.76
3.68
5.46
4.70
PCMA + Erm
7.15
3.92
4.36
3.84
5.82
3.16
5.65
4.72
3.91
3.62
MRS
7.20
6.53
4.53
6.36
7.93
6.21
8.12
7.40
5.08
7.92
MRS + Tc
6.79
3.64
4.11
<2.0
4.96
<2.0
4.77
3.12
<2.0
<2.0
MRS + Erm
6.90
4.18
4.03
<2.0
4.89
<2.0
5.67
3.22
<2.0
<2.0
SB
5.83
4.07
2.95
<2.0
5.67
<2.0
5.85
3.13
4.82
5.04
SB + Tc
5.08
2.30
<2.0
<2.0
4.82
<2.0
3.20
<2.0
2.81
4.24
SB + Erm
5.18
3.04
<2.0
<2.0
4.95
<2.0
<2.0
<2.0
3.61
<2.0
BP
5.34
3.53
3.91
3.74
5.30
<2.0
4.27
4.26
4.18
4.72
BP + Tc
4.71
2.78
<2.0
<2.0
4.84
<2.0
2.98
3.20
<2.0
<2.0
BP + Erm
5.00
2.98
3.56
<2.0
4.95
<2.0
<2.0
4.47
<2.0
<2.0
Culture media used for counting of different bacteria groups: PCMA for total mesophilic bacteria, MRS for lactic acid bacteria, SB for enterococci, and BP for staphylococci and micrococci. Antibiotics utilized to supplement the culture media: Tc, tetracycline and Erm, erythromycin.
bCounts below the detection limit (2.0 ).
*Cheeses made from raw milk.
