An overuse of antibiotics in the treatment and
prophylaxis of bacterial infections might be the principal
factor with regard to bacterial resistance to such
medicines and explain the high levels shown by the
strains examined with respect to many of the antimicrobials
investigated. In addition, other practices
aimed at increasing production on farms may also favor
the development of resistance to antibiotics among
bacteria that infect animals (Luka´ sˇova´ and Sˇ usta´ cˇkova´ ).
From raw milk, bacteria may be transferred into raw
milk cheeses. Indeed, resistance to various antibiotics
has been detected in strains of different species of LAB
isolated from craft-made Spanish cheeses (Herrero et al.,
1996). Thus, cheeses produced from raw milk or with a
starter including LAB resistant to antimicrobials may
act as vectors in generating resistance to certain
antibiotics in bacteria infecting humans.
The use of suitable starter cultures and appropriate
substrates, like pasteurized milk, for food fermentation
together with prudent employment of antibiotics are
among the measures that can avoid the distribution
of bacteria spreading resistance to antibiotics (Teuber
et al., 1999).