Characterization of Antibiotic Resistance and Biofilm Formation in Enterobacteriaceae Isolated from Milk-Based Desserts

This study investigated the antibiotic susceptibility patterns and biofilm-forming capacities of Enterobacteriaceae isolated from 30 commercially produced dairy-based dessert samples. Enterobacteriaceae were detected in 37% of the samples, yielding a total of 26 isolates. The isolates were obtained from supangle (n=1), trileçe (n=2), magnolia dessert (n=3), profiterole (n=7), and éclairs (n=13). Half of the isolates (50%) were susceptible to all antibiotics tested. The highest resistance was to ampicillin, with 23% of the isolates resistant and 8% showing intermediate resistance. Only one isolate (4%) was resistant to gentamicin, kanamycin, and streptomycin, while 8% exhibited intermediate resistance to ciprofloxacin. All isolates were susceptible to chloramphenicol, trimethoprim-sulfamethoxazole, tetracycline, cefoxitin, and ceftriaxone. It was determined that 96% of the isolates had the capacity to form biofilms. Among these, 58% produced weak biofilms, 27% strong biofilms, and 12% moderate biofilms. Overall, the findings highlight the presence of antibiotic-resistant and biofilm-forming Enterobacteriaceae in ready-to-eat dairy desserts, indicating potential risks related to microbial persistence and emphasizing the importance of effective hygiene practices in food production environments.