Virulence factors of Enterococcus spp. presented in food

Abstract Enterococci have emerged as important nosocomial pathogens and have been found to possess many virulence factors, some of which are considered very important in the pathogenesis of diseases caused by them. While clinical Enterococcus strains have been extensively described in the literature, the knowledge of the virulence factors and the genetic structure of enterococci found in food is limited. In addition, enterococci are intrinsically resistant to several antimicrobial agents and they can easily acquire resistance to antimicrobials. High-level resistance to a wide range of antibiotics together with the presence of virulence factors reinforces the potential role of enterococci as effective opportunists in nosocomial infections. Although foodborne enterococcal infections have never been reported, the consumption of food carrying virulence enterococci is a possible route of transfer. This review was carried out to characterise of some virulence factors which most often occur in Enterococcus strains isolated from food including ready-to-eat food.