alexa Antimicrobial Resistance in Enterococci | OMICS International | Abstract
ISSN: 2332-0877

Journal of Infectious Diseases & Therapy
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Review Article

Antimicrobial Resistance in Enterococci

Antonio Marin Garrido1, Antonio Gálvez2* and Rubén Pérez Pulido2
1Real Academia de Ciencias Veterinarias de Andalucía Oriental, Spain
2Área de Microbiología. Departamento de Ciencias de la Salud. Facultad de Ciencias Experimentales. Universidad de Jaén, Spain
Corresponding Author : Antonio Gálvez
Área de Microbiología
Departamento de Ciencias de la Salud
Facultad de Ciencias Experimentales
Universidad de Jaén, Campus Las Lagunillas, Spain
Tel: 34-953-212160
Fax: 34-953-212943
E-mail: [email protected]
Received April 26, 2014; Accepted June 19, 2014; Published June 30, 2014
Citation: Garrido AM, Gálvez A, Pulido RP (2014) Antimicrobial Resistance in Enterococci. J Infect Dis Ther 2:150. doi: 10.4172/2332-0877.1000150
Copyright: © 2014 Gálvez A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Enterococci show intrinsic low resistance to a large number of antibiotics (β-lactams, lincosamines, aminoglycosides and trimetoprim-sulfametoxazol). In addition, Enterococci can acquire new resistance to antimicrobial agents. This can happen by mutation or acquisition of extrachromosomal DNA, as plasmids or transposons. Resistance to erythromycin, aminoglycosides and tetracycline are common. Resistance to glycopeptide antibiotics and to newer antimicrobial substances may turn opportunistic enterococcal infections into high-risk infections, specially for immunocompromised patients. Enterococci isolated at different steps in the food chain also show a remarkable incidence of antimicrobial resistance. Heavy metal resistance and biocide tolerance could be factors in the co-selection of antibiotic resistance in the absence of antibiotic selective pressure, such as at certain steps of the food chain.

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