Antibiotic Resistance Profiling of Hemolytic Shewanella Species in Oysters and Seawater from the Mid-Atlantic Region

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-08-05 DOI:10.1016/j.jfp.2025.100596

Tahirah Johnson , Trenton Collins , Gary P. Richards , Salina Parveen

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引用次数: 0

Abstract

Shewanella species are opportunistic pathogens and food spoilage bacteria that can be transmitted through contaminated seawater and seafood. Immunocompromised individuals are at greater risk when consuming raw fish and shellfish or when open wounds are exposed to contaminated marine environments. The emergence of antibiotic-resistant bacteria has raised concerns over public health and animal health globally. Infections involving resistant hemolytic bacteria can be life-threatening due to limited treatment options. This study aimed to evaluate the resistance profiles of hemolytic Shewanella species against 21 antibiotics commonly used to treat Gram-negative bacterial infections. A total of 166 hemolytic isolates recovered from oyster (n = 107) and seawater (n = 59) samples obtained from the Mid-Atlantic sampling sites between 2019 and 2021 were tested using Sensititre GNX2F antimicrobial susceptibility plates. Overall, 16.27% of oyster isolates and 18.94% of seawater isolates were resistant to one or more antibiotics. Only Ertapenem showed a statistically significant difference in resistance between alpha and beta hemolytic groups. Resistance levels varied across species. Shewanella algae and S. khirikhana exhibited the highest resistance to 10 and 14 antibiotics, respectively, followed by S. marisflavi (11 antibiotics) and S. indica (9 antibiotics). Doxycycline, Levofloxacin, Minocycline, and Tigecycline were the most effective antibiotics, with low or no resistance observed among Shewanella isolates from both seawater and oysters. This is the first study to provide detailed insights into the antibiotic resistance profiles of hemolytic Shewanella species in the Chesapeake Bay and the Maryland Coastal Bays.

查看原文本刊更多论文

中大西洋地区牡蛎和海水中溶血性希瓦氏菌的耐药性分析。

希瓦氏菌属是机会致病菌和食物腐败菌，可通过受污染的海水和海产品传播。免疫功能低下的个体在食用生鱼和贝类或开放性伤口暴露于受污染的海洋环境时面临更大的风险。抗生素耐药细菌的出现引起了全球对公共卫生和动物健康的关注。由于治疗方案有限，涉及耐药溶血细菌的感染可能危及生命。本研究旨在评估溶血性雪瓦氏菌对21种常用治疗革兰氏阴性菌感染的抗生素的耐药性。采用Sensititre GNX2F药敏板对2019 - 2021年大西洋中部采样点牡蛎（n = 107）和海水（n = 59）中分离的166株溶血性菌株进行检测。总体而言，16.27%的牡蛎菌株和18.94%的海水菌株对一种或多种抗生素耐药。在溶血组和溶血组之间，只有厄他培南的耐药性有统计学上的显著差异。抗性水平因物种而异。希瓦氏菌和S. khirikhana对10种和14种抗生素的耐药性最高，其次是S. marisflavi（11种抗生素）和S. indica（9种抗生素）。多西环素、左氧氟沙星、米诺环素和替加环素是最有效的抗生素，海水和牡蛎中分离的希瓦氏菌均有低耐药性或无耐药性。这是第一次提供了对切萨皮克湾和马里兰沿海湾溶血性希瓦氏菌种类抗生素耐药性谱的详细见解的研究。

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来源期刊

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.