Enterococci in Meat: Understanding Consequences on Health and Food Safety

Abstract

The focus of this review is the occurrence of Enterococci in meat and its consequence on health and food safety. Two species most commonly encountered in food as well as in hospital infections are Enterococcus faecalis and Enterococcus faecium. Members of the genus Enterococci are well known for their resistance to high temperatures, pH and salt concentrations. They are also known for their widespread resistance to a broad spectrum of antibiotics including some antibiotics of last resort such as vancomycin and linezolid. Antibiotic resistance is mostly mediated by genes borne on the chromosomes, plasmids or transposable elements. This also means they can acquire and transfer resistance easily. In addition, they possess a number of virulence determinants that aide invasion and colonization, as well as biofilm formation. Enterococci are found in different environments including soils, water, wastewater and slaughterhouses. Because of their widespread presence in different parts of the animal body, Enterococci easily find their way into foods of animal origin such as meat, poultry and milk. Strict personal and environmental hygiene must be observed while processing meat and other foods of animal origin to limit contamination with Enterococci and other foodborne pathogens. Prudent use of antibiotics both in healthcare and animal husbandry must be adopted to minimize the speed and scope of the development of resistace by Enterococci and other pathogens.