Identification of Polymyxin Resistance Gene mcr-10 from Different Food Samples in Shanghai, China.

IF 1.9 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2024-09-27 DOI:10.1089/fpd.2024.0049

Zhang Hongzhi, Chen Wenjie, Lu Xiaoyu, Liang Yingying, Xiao Quan, Shi Tianqi, Yu Ying, Li Ruichao, Wu Huanyu

引用次数: 0

Abstract

This retrospective investigation (2019-2022) identified two plasmid-mediated mcr-10 from 6800 food samples in Shanghai, China and localized in a conjugative plasmid (pEC1918-mcr10) in Escherichia kobei from ready-to-eat food with high-level polymyxin B resistance, and a nonconjugative plasmid (pEC2001-mcr10) in E. coli from chicken. These genes were adjacent to ISEc36. This report highlights the emergence of mcr-10 from food samples in Shanghai, China. Active surveillance of vital resistance genes along food production chain should be performed.

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从中国上海不同食品样本中鉴定多粘菌素抗性基因 mcr-10

这项回顾性调查（2019-2022年）从中国上海的6800份食品样本中发现了两种质粒介导的mcr-10，分别定位于具有高水平多粘菌素B耐药性的即食食品中的科贝氏大肠杆菌的共轭质粒（pEC1918-mcr10）和鸡肉中的大肠杆菌的非共轭质粒（pEC2001-mcr10）。这些基因与 ISEc36 相邻。本报告重点介绍了中国上海食品样本中出现的 mcr-10。应积极监控食品生产链中的重要抗性基因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.