Identification with multiplex PCR assay of enterococcus species isolated from dairy products in Umbria, Italy.

Abstract

Enterococci are enteric organisms which are commonly isolated from ewe and goat’s milk production in Umbria, Italy (Cenci Goga et al., 1995; Cenci Goga e Trevisani, 1996). For years enterococci have been considered as microorganisms only indicative of inadequate hygienic practices or exposure of the food to conditions that would permit multiplication of other undesirable bacteria. However, enterococci largely occur in many cheeses, and are now considered to be usual components of their typical microflora. They play a major role in cheese ripening due to lipolytic, proteolytic and caseinolytic activities (Franz et al., 1999). Enterococci have been shown to be only rarely involved in food poisoning outbreaks and only E. faecalis has been demonstrated to cause changes in dairy products, thus being the only species of concern in dairy production (Franz et al., 1999). The aim of this study was to compare a multiplex PCR with the usual protocol performed in our laboratories, based on physiological and biochemical tests, to differentiate E. faecium from E. faecalis.