BENEFITS AND RISKS OF USING ENTEROCOCCUS SPECIES IN FOOD OR AS PROBIOTICS

Abstract

Background: Enterococci are ubiquitous and can be found in water, soil, plants and several food products. They are also considered part of the normal beneficial gastrointestinal flora of both humans and animals. The aim of this review was to provide comprehensive information regarding the benefits and risks of Enterococcus speciesuse in food or as probiotics. Review Results: The presence of enterococci in foodstuffs has long been considered a sign of poor sanitation. Contrariwise, due to their enzymatic and proteolytic activities, they are used as starters in food fermentation and play an important role in the development of the organoleptic properties of fermented foods. Enterococci can spoil processed meats but, in contrast, are important for the maturation and flavor development of some traditional cheeses and sausages. Because of the ability to produce bacteriocins possessing antimicrobial action, enterococci are used as protective cultures in food biopreservation. Additionally, they showed probiotic properties with various beneficial characteristics. However, in the last few decades, enterococci have emerged as one of the most important bacteria worldwide, major opportunistic agents causing a wide range of nosocomial infections. They are resistant or tolerant to many antimicrobials, and multidrug resistant enterococci belong to the so-called "therapeutic problematic microorganisms". According to WHO, vancomycin-resistant representatives are high-priority pathogens on the list of microorganisms for the treatment of which the development of new antibiotics is urgently needed. In addition, they possess multiple virulence factors. Conclusion: The role of enterococci in the pathogenesis of numerous and severe infections requires serious comments and discussion about the benefits and risks regarding their presence in food and their use as probiotics.

Keywords

• enterococcus spp.
• foodborne pathogens
• food safety
• probiotics