Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food.

In this study, the presence and pathogenic characteristics of Escherichia coli strains in pozol, an acid-fermented maize beverage consumed in South-eastern Mexico, were determined. Seventy-three E. coli strains were isolated at early and late times (6 and 48 h) during the pozol fermentation process, when pH values of the doughs were 6.7-4.7 (6 h) and 4.7-3.7 (48 h). Serotypes that belong to diarrheagenic E. coli serogroups O18, O88, O8, O11, O20, O173 were identified. HEp-2 cell adherence in vitro assays showed localized, diffuse and aggregative adherence patterns among some of these strains. A DNA colony hybridization analysis with different probes showed the presence of virulence genes related to diarrheal pathogenesis. Thirty-three percent of the E. coli strains were tetracycline-resistant and 95% had a 20 kb plasmid. The presence and survival of potentially pathogenic E. coli in acid-fermented pozol suggest that such foods may be a potential source of foodborne outbreaks.     

SURVIVAL AND GROWTH OF ACID ADAPTED ESCHERICHIA COLI STRAINS IN BROTH AT DIFFERENT PH LEVELS

Acid resistance of Escherichia coli O157:H7 strain UT 10 and Escherichia coli ATCC 25922 was determined in brain heart infusion broth at pH 7.4, 4.5 and 2.5. Variations due to acid stress in the counts of both strains were also determined. Acid adaptation enhanced the survival of both strains at pH 4.5, but neither strain could survive after 4 h at pH 2.5. At optimum growth conditions (pH 7.4), E. coli ATCC 25922 exhibited increased viability over E. coli UT 10. At pH 4.5, E. coli UT 10 was more tolerant to low pH than E. coli ATCC 25922. An increase in saturated fatty acids of both AA strains was observed, indicating the importance of lipid modification in enhancing survival at low pH. The results of this study indicated that the food industry should therefore adapt their processing/preservation procedures by taking the most acid tolerant pathogenic E. coli strains into consideration in order to ensure the safety of their products.

PRACTICAL APPLICATIONS

The study will enlighten the industry on the survival of acid adapted pathogens such as E. coli O157:H7 at low pH. It also indicates that current measures used in the preservation of low pH foods can trigger acid adaptation. For this reason, the effectiveness of current preservation measures in controlling foodborne pathogens should be reassessed. The importance of using cells adapted to different pH values in food challenge studies is also highlighted. Since fermented foods, which are generally regarded as safe, have been implicated in foodborne disease outbreaks, more attention should be given to the prevention of contamination of foods with pathogens such as E. coli O157:H7 since they may survive in low pH foods and cause disease.     

Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product.

In this study, two strains of Escherichia coli O157:H7, (ATCC 43889 and ATCC 43895) were acid adapted at pH 5.0 in tryptic soy broth (TSB) for 4 h. Commercial products of mango juice (pH 3.2), asparagus juice (pH 3.6), Yakult--a diluted milk fermented drink (pH 3.6), and low-fat yoghurt (pH 3.9) were inoculated with acid-adapted or nonadapted cells of E. coli O157:H7. Survival of the inoculated E. coli O157:H7 in these commercial food products during storage at 25 or 7 degrees C was examined. It was found that although survival of the acid-adapted and nonadapted E. coli O157:H7 ATCC 43895 in asparagus juice during storage at 7 degrees C did not show marked difference, in general, acid adaptation and low temperature enhanced the survival of E. coli O157:H7 in both the commercial fruit juices tested. On the contrary, acid adaptation reduced the survival of both the strains of the test organism in Yakult and low-fat yoghurt stored at 7 degrees C. Besides, E. coli O157:H7 ATCC 43895 survived longer than ATCC 43889 in all the products examined, regardless of the storage temperature and acid adaptation.     

Stationary-phase acid resistance and injury of recent bovine Escherichia coli O157 and non-O157 biotype I Escherichia coli isolatest

Stationary-phase acid resistance and the induction of acid resistance were assessed for recent bovine carcass isolates of Escherichia coli, including 39 serotype O157 strains and 20 non-O157 strains. When grown to stationary phase in the absence of glucose and without prior acid exposure, there was a range of responses to a pH challenge of 6 h at pH 2.5. However, populations of 53 of the 59 E. coli isolates examined were reduced by less than 2.00 log CFU/ml, and populations of 24 of these isolates were reduced by less than 1.00 log CFU/ml. In contrast, there was little variation in population reductions when the E. coli were grown with glucose and preadapted to acidic conditions. With few exceptions, acid adaptation improved survival to the acid challenge, with 57 of the 59 isolates exhibiting a log reduction of less than 0.50. Differences in acid resistance or the ability to adapt to acidic conditions between E. coli O157:H7 and non-O157 commensal E. coli were not observed. However, we did find that the E. coli O157 were disposed to greater acid injury after the low pH challenge than the non-O157 E. coli, both for cells that were and were not adapted to acidic conditions before the challenge. The enhancement of low pH survival after acid adaptation that was seen among these recent natural isolates of E. coli O157 further supports the idea that the previous environment of this pathogen should be a consideration when designing microbial safety strategies for foods preserved by low pH and acid.     

Influence of acid adaptation on the tolerance of Escherichia coli O157:H7 to some subsequent stresses

Three stains of Escherichia coli O157:H7, including ATCC 43889, ATCC 43895, and 933, were first subjected to acid adaptation at a pH of 5.0 for 4 h. Thermal tolerance at 52 degrees C and survival of the acid-adapted as well as the nonadapted cells of E. coli O157:H7 in the presence of 10% sodium chloride, 0.85% bile salt, or 15.0% ethanol were investigated. Results showed that the effect of acid adaptation on the survival of E. coli O157:H7 varied with the strains and types of subsequent stress. Acid adaptation caused an increase in the thermal tolerance of E. coli O157:H7 ATCC 43889 and ATCC 43895, but no significant difference in the thermal tolerance was noted between acid-adapted and nonadapted cells of E. coli O157:H7 933. Although the magnitude of increase varied with strains of test organisms, acid adaptation generally led to an increase in the tolerance of E. coli O157:H7 to sodium chloride. On the other hand, the susceptibility of acid-adapted cells of the three strains of E. coli O157:H7 tested did not show a significant difference from that of their nonadapted counterparts when stressed with bile salt. The acid-adapted cells of E. coli O157:H7 ATCC 43889 and ATCC 43895 were less tolerant than the nonadapted cells to ethanol, whereas the tolerance of adapted and nonadapted cells of E. coli O157:H7 933 showed no significant differences.     

西藏牦牛粪和乳源中益生菌的筛选与鉴定

采用钙透明圈法从西藏地区牦牛粪和乳源中分离、筛选益生菌，通过形态观察及分子生物学技术进行菌种鉴定，并对其生长特性、产酸能力、耐胆盐、酸、人工胃液能力及抑制大肠杆菌能力进行分析。结果表明，共分离、筛选出25株乳酸菌，经鉴定7株为益生菌，分别为1株植物乳杆菌（Lactobacillus plantarum），2株鼠李糖乳杆菌（Lactobacillus rhamnosus）和4株副干酪乳杆菌（Lactobacillus paracaseium）。其中植物乳杆菌B2具有良好的生长优势、产酸能力（发酵终pH值在4左右）、耐酸（pH值为4）、耐胆盐（0.6%）、耐人工胃液能力（存活率为57.4%），且抑制大肠杆菌效果较好（抑菌圈直径为22.0 mm）。     

Acid resistance of enterohaemorrhagic and generic Escherichia coli associated with foodborne disease and meat

As part of the Australia New Zealand Food Authorities (ANZFA) food standards code, salami manufacturers are required to demonstrate that their process is capable of achieving a 3-log reduction in Escherichia coli. Non-pathogenic E. coli strains with similar or greater acid resistance to enterohaemorrhagic E. coli (EHEC) are needed if industry is to conduct challenge studies to demonstrate compliance with the standard. In the present study, E. coli isolates from sheep and beef carcasses and meat were shown to have wide-ranging acid resistance in broth when preadapted to growth in acidic conditions. Times required for a 3-log reduction in E. coli ranged from less than I day to more than 28 days. Variable acid resistance was observed in both EHEC strains associated with foodborne outbreaks and generic E. coli strains. Generic E. coli strains with the greatest acid resistance were assessed for pathogenicity markers and their survival in fermented meat compared with EHEC strains. It was demonstrated that generic E. coli strains could be used for challenge studies to determine compliance with or validate performance standards designed for the control of EHEC.     

Effect of acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157:H7 on red meat.

The present study examined the effect of pH-independent acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue. A varied level of acid resistance was observed among the 14 strains tested. Eight strains were categorized as acid resistant, four strains as acid sensitive, and two strains demonstrated acid-inducible acid resistance. The survival of an acid-resistant (II/45/4) and acid-sensitive (IX/8/16) E. coli O157:H7 strain on chilled beef tissue treated with 1 and 2% buffered lactic acid, sterile water, or no treatment (control) was followed. A gradual reduction of E. coli O157:H7 was noticed during the 10 days of storage at 4 degrees C for each of the treatments. Decontamination with 1 and 2% buffered lactic acid did not appreciably affect the pathogen. Differences in the pH-independent acid resistance of the strains had no effect on the efficacy of decontamination. The effect of modified atmosphere packaging (MAP) on survival of E. coli O157:H7 in red meat was also studied. MAP (40% CO2/60% N2) or vacuum did not significantly influence survival of E. coli O157:H7 on inoculated sliced beef (retail cuts) meat compared to packing in air. The relative small outgrowth of lactic acid bacteria during storage under vacuum for 28 days did not affect survival of E. coli O157:H7. Neither lactic acid decontamination nor vacuum or MAP packaging could enhance reduction of E. coli O157:H7 on beef, thus underlining the need for preventive measures to control the public health risk of E. coli O157:H7.     

Opsonic activity of serum and whey from cows immunized with the ferric citrate receptor

The effects of immunizing dairy cows with the ferric citrate receptor, FecA, on the opsonic activity of serum and whey were measured in a phagocytosis assay. Fifteen cows were assigned to five blocks of three cows based on date of expected parturition. Cows within a block were randomly assigned to one of three treatments: 1) FecA immunization, 2) immunization with a commercially available Escherichia coli J5 bacterin, and 3) unimmunized controls. Cows were challenged at approximately 21 DIM by intramammary infusion of E. coli 727 into one mammary quarter. Escherichia coli 727 were opsonized for the phagocytosis assay with either 10% heat-inactivated serum or 50% heat-inactivated whey collected from each cow at calving, immediately before challenge and 7 d after challenge. Cows immunized with FecA or the E. coli J5 bacterin had increased IgG titers against FecA and E. coli 727 compared with unimmunized control cows. However, sera and whey collected from cows immunized with FecA did not enhance opsonization of E. coli 727 compared with sera and whey from control cows. Immunization with the E. coli J5 bacterin increased opsonization of sera greater than immunization with FecA. Immunoglobulin M antibody titer against E. coli 727 in whey and phagocytic indexes were positively correlated. The phagocytic index of whey immediately before challenge and 7 d after challenge were negatively associated with peak bacterial counts in mammary quarters challenged with E. coli 727. Results of the current trial suggest that the immune response resulting from immunization with FecA did not enhance opsonization and in vitro phagocytosis of E. coli 727.     

A comparison of two commercially available Escherichia coli J5 vaccines against E. coli intramammary challenge

The efficacy of two commercially available Escherichia coli J5 bacterins was investigated. Jersey cows were randomly assigned to one of three treatment groups: 1) unvaccinated controls, 2) vaccinated with J.VAC (Merial Limited, Athens, GA), and 3) vaccinated with J5 bacterin. All cows were vaccinated at drying off and at 2 wk before anticipated calving. Cows that were vaccinated with the J5 bacterin also received a third immunization at calving. One quarter of each cow was challenged with approximately 64 cfu of E. coli at 14 to 30 d postcalving. Immunization by either vaccine did not influence the severity of coliform mastitis; however, the mean number of colony-forming units of E. coli recovered from challenged quarters was significantly lower for immunized cows than for control cows at 144 h postchallenge. Serum and mammary secretion immunoglobulin (Ig)G, IgG1, and IgG2 titers against E. coli J5 whole-cell antigens were enhanced in vaccinated cows. Serum and mammary secretion IgM were not different among treatment groups. Somatic cell counts in milk from challenged quarters, rectal temperatures, and the clinical status of cows following intramammary challenge were not different among treatment groups.     

Interaction of bifidobacteria with Caco-2 cells-adhesion and impact on expression profiles

The aim of the present study was to study different strains of bifidobacteria for adhesion to Caco-2 intestinal epithelial cells (IECs) and to test for the mRNA response of these cells following interaction with bifidobacteria. Adhesion was tested at different pH conditions using model epithelia consisting of transwell cultures of fully differentiated Caco-2 cells. Microarrays were used to characterize changes in global expression profiles of Caco-2 cells co-cultured with peripheral blood mononuclear cells (PBMCs) and challenged with non-pathogenic Escherichia coli D2241 or four different strains of bifidobacteria. Furthermore, cytokine mRNA of IECs in responses to challenge with Bifidobacterium bifidum S17 or E. coli D2241 was tested in PBMC-sensitised Caco-2 cells using RT-PCR. Bifidobacteria showed strain-specific adhesion to Caco-2. Shift of apical pH from 7 to 4.5 resulted in strain-specific changes of adhesion. Global expression profiles of PBMC-sensitised Caco-2 cells revealed differential expression of a significant number of genes only after challenge with E. coli D2241 while cells were essentially unresponsive to challenge with four strains of bifidobacteria showing different adhesion properties. Using a RT-PCR approach, in the same system a similar differential expression after challenge with E. coli D2241 or B. bifidum S17 was observed for various immune markers. The presented results suggest that Caco-2 cells might be specifically unresponsive to challenge with bifidobacteria irrespective of the level of adhesion.     

Efficacy of an Escherichia coli J5 bacterin administered to primigravid heifers.

The efficacy of an Escherichia coli J5 bacterin for reducing the incidence of intramammary infections and clinical signs of mastitis was tested in first lactation heifers. Ten primigravid heifers were immunized with an E. coli J5 bacterin. Four heifers received a placebo. The bacterin and placebo were injected subcutaneously approximately 60 d prior to calving, 28 d later, and within 48 h after calving. Vaccinated and placebo-injected heifers were challenged by intramammary infusion of E. coli 727 in one mammary gland between 23 and 37 d after calving. All challenged quarters were diagnosed with an intramammary infection within 6 h after bacteria were infused. The severity and duration of local signs of clinical mastitis were reduced in vaccinated heifers compared with placebo-injected heifers. Systemic signs of clinical mastitis were limited and did not differ between treatment groups. Bacteria counts in milk from challenged quarters were lower in vaccinated heifers than in control heifers at 12, 15, and 48 h after challenge. Serum immunoglobulin G titers against whole-cell E. coli J5 antigen at calving were higher in vaccinated heifers than they were in controls. Vaccinated heifers had higher immunoglobulin G titers than did controls in mammary secretions at calving and immediately prior to challenge. Immunization of primigravid heifers with an E. coli J5 bacterin during the last trimester of gestation and at calving reduced the severity and duration of clinical signs following intramammary challenge with a heterologous strain of E. coli.     

Difference between Escherichia coli O157:H7 and non-pathogenic E. coli: survival and growth in seasonings

We examined the survival and growth of Escherichia coli O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E. coli. The cells were incubated at 25 degrees C for 24 h with several concentrations of NaCl, sucrose, soy sauce, worcester sauce and tomato ketchup, and their survival ratios were determined. The E. coli O157:H7 strains showed relatively higher survival ratios in 0.5-1.0 M sucrose, 25% soy sauce and 12.5-50% worcester sauce than the non-pathogenic strains, but slightly lower survival ratios in 0.5-2.0 M NaCl. A noteworthy difference between E. coli O157:H7 and the non-pathogenic strains was that incubation in the presence of 12.5% soy sauce allowed the growth of E. coli O157:H7 strains but reduced the viable cell numbers of non-pathogenic E. coli strains.     

Tolerance of Bacteria for Quaternary Ammonium Compounds

SUMMARY– Escherichia coli and Pseudomonas fluorescens followed similar patterns of adaptation to tolerate quaternary ammonium compounds. E. coli approached a tolerance at 28 μg/ml in nutrient broth after 12 to 14 daily transfers. P. fluorescens adapted more rapidly in a similar medium, reaching a level of 120 μg/ml in 12 days. During the adaptation process, there was a gradual buildup of numbers of individual cells that tolerated the essential plateau of maximum tolerance. A reverse process was true during loss of tolerance from growth in the absence of quaternary ammonium compounds.
The cells of adapted cultures were more resistant when low exposures of quaternary ammonium compounds were used to determine germicidal effectiveness. There was no apparent difference, however, between the non-adapted and the adapted cultures, when concentrations and exposures approaching standard recommendations were used. The results indicate adaptation is an unlikely contributor to an objectionable microflora on properly cleaned food handling equipment.     

乳酸菌对肠出血性大肠杆菌O157:H7抑制作用的研究

为探讨乳酸菌对肠出血性大肠杆菌O157：H7 ATCC43895(E．Coli O157：H7)的抑制作用，在培养基上进行了研究。将E．Coli O157：H7与干酪乳杆菌干酪亚种、植物乳杆菌、发酵乳杆菌、乳酸乳球菌和瑞士乳杆菌同时接种在培养基中，E．Coli O157：H7的活性不受影响；将E．Coli O157：H7接种到培养了24h的乳酸茵培养液中，E．Coli O157：H7活性显下降。以乳酸调整的低pH值对E．Coli O157：H7有一定的杀灭作用。本研究表明：乳酸菌的代谢产物乳酸对E．Coli O157：H7有杀灭作用。     

Control of Escherichia coli O157:H7 with sodium metasilicate

Three intervention strategies-trisodium phosphate, lactic acid, and sodium metasilicate--were examined for their in vitro antimicrobial activities in water at room temperature against a three-strain cocktail of Escherichia coli O157:H7 and a three-strain cocktail of "generic" E. coli. Both initial inhibition and recovery of injured cells were monitored. When 3.0% (wt/wt) lactic acid, pH 2.4, was inoculated with E. coli O157:H7 (approximately 6 log CFU/ml), viable microorganisms were recovered after a 20-min exposure to the acid. After 20 min in 1.0% (wt/wt) trisodium phosphate, pH 12.0, no viable E. coli O157:H7 microorganisms were detected. Exposure of E. coli O157:H7 to sodium metasilicate (5 to 10 s) at concentrations as low as 0.6%, pH 12.1, resulted in 100% inhibition with no recoverable E. coli O157:H7. No difference in inhibition profiles was detected between the E. coli O157:H7 and generic strains, suggesting that nonpathogenic strains may be used for in-plant sodium metasilicate studies.     

奶源大肠杆菌的分离鉴定及耐药性分析

目的了解原料乳和乳房炎奶样中大肠杆菌的污染情况及菌株耐药性。方法通过选择培养和聚合酶链式反应方法对2个奶牛场采集到的206份奶样(129份乳房炎牛奶样品和77份原料乳样品)进行大肠杆菌的分离鉴定,采用药敏纸片法对分离株进行25种常用抗生素耐药特征检测。结果 206份奶样中大肠杆菌的污染率为8.3%(17/206),其中乳房炎和原料乳样品的污染率分别为7.0%(9/129)和10.4%(8/77)。从17份污染的样本中共分离到34株大肠杆菌,其中乳房炎奶样分离到18株,原料乳分离到16株。药敏结果显示,奶样分离株对氨苄西林耐药最为普遍(44.1%,15/34),对头孢类抗生素也有较强耐药性[如头孢唑啉和头孢噻吩(20.6%,7/34)]。最常见的耐药谱为AMP(11.8%,4/34),AMP-CXM-CFZ-KF-F和AMP-CXM-CFZ-CTX-PRLCRO-KF(5.9%,2/34)。此外,A,B奶牛场分离株的耐药率(P=0.007)和耐药谱总体差异显著(P=0.043)。结论奶样中存在大肠杆菌的污染情况,菌株普遍对氨苄西林和头孢类抗生素耐药且部分对非兽用抗生素也有一定的耐药性。因此,为避免耐药大肠杆菌对人类,尤其是抵抗力较弱的老年人和婴幼儿的感染和中毒,除应加强对奶源地的管理外,还需防止抗生素的滥用。     

Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi

Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at 7 °C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log₁₀ cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p ? 0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p ? 0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.     

Classification of a bacterial isolate, from pozol, exhibiting antimicrobial activity against several gram-positive and gram-negative bacteria, yeasts, and molds

A bacterial isolate, designated CS93, capable of producing a broad-spectrum antimicrobial compound(s) effective against gram-positive and gram-negative bacteria, yeasts, and molds was isolated from pozol, a fermented maize product. This strain was phenotypically similar to another pozol isolate that was previously designated as Agrobacterium azotophilium by other investigators. By using biochemical, phenotypic, and 16S rRNA sequence analysis, both pozol isolates were identified as members of the genus Bacillus, possibly a variant of Bacillus subtilis. While the antimicrobial compound(s) was initially produced only on a solid medium, parameters were identified for production in broth. The compound(s) was heat stable (121 degrees C for 15 min), exhibited activity over a wide pH range (pH 3 to pH 11), and was inactivated by pronase E. The antimicrobial compound(s) was bactericidal and bacteriolytic against Escherichia coli V517, bacteriostatic against Micrococcus luteus, and fungistatic against Saccharomyces cerevisiae. The inhibitory compound(s) could possibly serve as a food biopreservative.     

北京市售鸽肉中大肠杆菌和沙门氏菌分离鉴定及耐药性分析

目的对北京市售鸽肉中大肠杆菌和沙门氏菌进行分离鉴定,并对分离菌株进行抗生素耐药性分析。方法使用缓冲蛋白胨水增菌液淋洗肉鸽样品后,使用大肠杆菌(E.coli,EC)增菌肉汤和丹麦国家血清研究院(Statens Serum Institute, SSI)肠道细菌琼脂分离大肠杆菌,使用四硫磺酸盐(tetrasulfonate, TT)增菌肉汤和木糖赖氨酸脱氧胆盐(xyloselysinedeoxycholate,XLD)琼脂平板分离沙门氏菌,使用生化鉴定进行可疑菌确认。参照CLSI2016版推荐的肉汤稀释法,测定15种抗生素对所分离大肠杆菌和沙门氏菌的最低抑菌浓度(minimalinhibitory concentrations,MICs)。结果样品(n=200)中大肠杆菌(n=104)检出率为52.0%,沙门氏菌(n=41)检出率为21.0%。所分离的42株沙门氏菌菌株均对头孢他啶、氨曲南、厄他培南和替加环素敏感,对氨苄西林、萘啶酸、环丙沙星、四环素、复方新诺明和氯霉素的耐药率在30%以上,部分菌株对头孢噻肟(4.8%)和黏菌素(2.4%)耐药。所分离的104株大肠杆菌菌株均对替加环素敏感,对氨苄西林、头孢噻肟、氨曲南、萘啶酸、环丙沙星、四环素、复方新诺明、氯霉素和卡那霉素的耐药率在30%以上,部分菌株对头孢他啶(2.9%)、厄他培南和(1.0%)和黏菌素(9.6%)耐药。结论北京市售鸽肉是耐药大肠杆菌和沙门菌的重要储存库,相较于我国其他地区市售猪肉,鸡肉,牛肉等分离的耐药菌株,表现出不同的耐药谱,耐药率相对较低,但是北京市售鸽肉所携带的菌株已经累积了复杂的耐药特征,有必要对其中存在的耐药机制进行系统研究。