Antibiotics resistant bacteria in foodstuff

As the research published on the website of the scientific Journal of Food Investigation (ÉVIK) revealed the bacteria resistant to antibiotics pose more and more challenges not only in human and veterinary medicine, but also in food processing. The research of the University of Debrecen and the laboratory tests of WESSLING Hungary Kft. clearly showed that stricter checks are needed.

In the hospital hygienic practice the multiplication of the Staphylococcus strains – bacteria resistant to the antibiotics used in the institutions – means increased hazards, causing life-threatening infections to the patients. The study of Horváth Brigitta and her research team published on the ÉVIK website is about the appearance of methicillin resistant Staphylococcus aureus (MRSA) in foodstuff and the detection with instrumental analytical tools.


The freely accessible, Hungarian-English professional journal, Journal of Food Investigation (see the article in frame), ) published an article which says that the number of hospital hygienic infections caused by the antibiotics resistant microorganisms is increasing in every country, creating bigger and bigger challenges for the health care system. The situation is further aggravated by the fact the Staphylococcus aureus (MRSA) bacteria strains resistant to antibiotics can be now found not only in communities and health care institutions, but also in intensive livestock production, thus in the food chain, too.


Horváth Brigitta, a researcher of the Institute of Food Sciences of the University of Debrecen, and WESSLING Hungary and BIOMI Kft. conducted research about the methicillin resistance of Staphylococcus strains isolated from foodstuff with traditional microbiological, molecular biological methods and MALDI-TOF-MS technique (matrix-assisted laser desorption/ionization time of flight mass spectrometry).


While the frequency of MRSA appearance differed from country to country in the research conducted in the European Union, in Hungary the number human infections caused by MRSA strains originating from foodstuff is still very low.

The authors of this study examined 77 Staphylococcus isolates in the microbiological laboratory of WESSLING Hungary Kft. in 2019-2020. Two strains from the 47 Staphylococcus aureus strains isolated from foodstuff were found methicillin resistant.


There are several ways how the contamination of the infected samples and the infection itself may have happened, even during the technological process of food processing. The tests conducted in the laboratory of WESSLING Hungary Kft. proved the hazards caused by the globally increasing antibiotics resistance, which also means that antibiotics should be used in human and veterinary medicine with stricter control. However, heat treatment recommended due to other microbiological and parasitological risks is a good solution to the risk of MRSA.


A key condition of the successful supervision system is to have a unified, economically acceptable, fast and reliable method for the species level identification of microorganisms and for the determination of antibiotics resistance. A promising pillar for this may be the mass spectrometry based on protein identification (MALDI-TOF-MS).


ÉVIK has a new website, the scientific articles can be downloaded for free

The quarterly scientific journal of WESSLINF Knowledge Center, the Journal of Food Investigation has a new, modern outlook, easy to navigate. The is accessible freely, and all the previous editions can be found in digitalized and PDF format. You can find the list of authors, may search the articles, and select the articles according to topics. The website has useful information for researchers and non-professionals who are interested in food safety, too.


The website of ÉVIK was always popular, but the new website attracts much more visitors, as the journal has always been cited by the professional press: in the past years hundreds of articles dealt with our journal and its scientific studies. In 2020 only, our journal was cited almost 50 times and the link of the website was shared.


ÉVIK is one of the most important, most visited professional media of the Hungarian food safety and food science. Our readers are the most prestigious universities, authorities, laboratories and research institutes, and the key players of the food industry. Owing to the free and digital ÉVIK, this target group will be more active in reading our journal.