Overcoming microbial inhibition of S. sonnei through the exploitation of genomically-predicted antibiotic resistance profiles for the development of food enrichment media

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Lang Yao , Ashley Cooper , Alex Gill , Adam Koziol , Alex Wong , Burton W. Blais , Catherine D. Carrillo
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引用次数: 0

Abstract

Linking outbreaks of Shigella spp. to specific foods is challenging due to poor selectivity of current enrichment media. We have previously shown that enrichment media, tailored to the genomically-predicted antimicrobial resistance (AMR) of Shiga toxigenic E. coli strains, enhances their isolation from foods. This study investigates the application of this approach for Shigella isolation. The AMR gene profiles of 21,908 published S. sonnei genomes indicated a high prevalence of genes conferring resistance to streptomycin (aadA, aph(3”)-Ib, aph(6)-Id , 92.8%), sulfonamides (sul1, sul2, 74.8%) and/or trimethoprim (dfrA, 96.2%). Genomic analysis and antibiotic susceptibility testing conducted with a panel of 17 outbreak-associated S. sonnei strains confirmed the correlation of AMR gene detection with resistance phenotypes. Supplementation of Shigella Broth (SB) with up to 400 µg/mL of trimethoprim or sulfadiazine did not supress growth of sensitive strains, whereas 100 µg/mL of streptomycin increased the selectivity of this broth. All three antibiotics increased the selectivity of modified Tryptone Soya Broth (mTSB). Based on these results, supplemented media formulations were developed and assessed by measuring the relative growth of S. sonnei in cultures co-inoculated with a strain of bacteriocin-producing E. coli that is inhibitory to Shigella growth. S. sonnei was not recovered from co-cultures grown in SB or mTSB without antibiotics. In contrast, media supplemented with streptomycin at 50 and 100 µg/mL, trimethoprim at 25 and 50 µg/mL, and sulfadiazine at 100 µg/mL increased the relative proportion of S. sonnei in post-enrichment cultures. The enhanced recovery of resistant S. sonnei strains achieved in this study indicates that, in cases where genomic data is available for clinical S. sonnei isolates, customization of selective enrichment media based on AMR gene detection could be a valuable tool for supporting the investigation of foodborne shigellosis outbreaks.

利用基因组学预测的抗生素耐药性特征开发食品增菌培养基,克服微生物对 S. sonnei 的抑制。
由于目前的富集培养基选择性差,将志贺氏杆菌疫情与特定食品联系起来具有挑战性。我们之前已经证明,根据基因组学预测的志贺毒素型大肠杆菌菌株的抗菌药耐药性(AMR)定制的富集培养基可提高从食品中分离志贺菌的能力。本研究调查了这种方法在志贺氏杆菌分离中的应用。21,908 个已发表的 S. sonnei 基因组的 AMR 基因图谱显示,对链霉素(adA、ahph(3")-Ib、ahph(6)-Id,92.8%)、磺胺类药物(sul1、sul2,74.8%)和/或三甲氧苄啶(dfrA,96.2%)产生耐药性的基因非常普遍。通过对 17 株与疫情相关的宋内氏志贺菌进行基因组分析和抗生素敏感性测试,证实了 AMR 基因检测与耐药性表型之间的相关性。在志贺氏菌肉汤(SB)中添加高达 400 微克/毫升的三甲氧苄啶或磺胺嘧啶不会抑制敏感菌株的生长,而 100 微克/毫升的链霉素则会提高肉汤的选择性。所有三种抗生素都提高了改良胰蛋白胨大豆肉汤(mTSB)的选择性。根据这些结果,开发了补充培养基配方,并通过测量与抑制志贺氏菌生长的产细菌素大肠杆菌菌株共同接种的培养物中宋内氏菌的相对生长情况进行了评估。在不使用抗生素的 SB 或 mTSB 培养基中生长的共培养物中,未发现宋内氏菌。相反,在培养基中添加 50 和 100 微克/毫升的链霉素、25 和 50 微克/毫升的三甲氧苄啶以及 100 微克/毫升的磺胺嘧啶,则会增加增菌后培养物中宋内氏杆菌的相对比例。本研究提高了耐药宋内氏杆菌菌株的回收率,这表明,在有临床宋内氏杆菌分离物基因组数据的情况下,根据 AMR 基因检测定制选择性富集培养基可能是支持调查食源性志贺氏杆菌病爆发的重要工具。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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