Abstract
The consumption of non-dairy milk is on the rise due to health benefits. Although there is increasing inclination towards milk alternatives (MA), there is limited data on antibiotic resistant bacteria in these substitutes. The aim of this study was to investigate antimicrobial resistance of bacteria isolated from MA. A total of 138 extracts from almonds (n = 63), cashew nuts (n = 36), and soybeans (n = 39) were analyzed for Enterobacteriaceae. The identification of the bacteria was based on biochemical and PCR methods. Antibiotic sensitivity was determined by using the Kirby-Bauer disk diffusion technique. Overall, 31% (43 of 138) of extracts were positive for Enterobacteriaceae. Ten bacterial species were identified, of which Enterobacter cloacae (42.7%) and Enterobacter cancerogenus (35.4%) were the most predominant species (p < 0.05). Antibiotic resistance was exhibited to vancomycin (88.3%), novobiocin (83.8%), erythromycin (81.1%), which was significantly higher (p < 0.05) than in tetracycline (59.5%), cefpodoxime (30.6%), and nalidixic acid (6.3%). There was no resistance displayed to kanamycin and imipenem. ERY-NOV-VAN-TET and ERY-NOV-CEP-VAN-TET were the most common resistant patterns displayed by Enterobacter cloacae. The findings of this study suggest that MAs, though considered healthy, may be a reservoir of multidrug resistant opportunist pathogens.
Highlights
Milk is considered a superior source of micro- and macro-nutrients compared to milk alternatives (MA) [1]
K. pneumoniae spp. ozaenae (4.5%) and K. pneumoniae spp. pneumoniae (2.7%) in the current study were isolated from almond and cashew extracts, respectively
Processed MA and milk food safety can be improved by implementation of high sanitary standards that reduce risk of contamination
Summary
Milk is considered a superior source of micro- and macro-nutrients compared to milk alternatives (MA) [1]. The increased market growth is attributed to the consumers’ preference for vegan diets, increasing instances of lactose intolerance, and a growing demand for fortified non-dairy food and beverages [5,6,7]. With the increasing demand for these MA, different plants with varying functional attributes are being explored as bases for primary materials for processing [10]. Soymilk, which originated from Asia [11], is the most globally consumed MA while almond milk is the most prevalently used, solely based on sales volume [12]. The majority of non-dairy consumers purchase their MA from grocery stores, though a sector of the population make these milk substitutes at home by using raw nuts or seeds. MA are an intensifying trend, the usage of the term “milk” to mean plant-based substitutes to milk is debatable and is protected by legislation in several countries [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
