Manita Guragain , John W. Schmidt , Lori K. Bagi , George C. Paoli , Norasak Kalchayanand , Joseph M. Bosilevac
{"title":"红肉生产过程中分离出的大肠埃希菌的抗生素耐药性和消毒剂耐药性。","authors":"Manita Guragain , John W. Schmidt , Lori K. Bagi , George C. Paoli , Norasak Kalchayanand , Joseph M. Bosilevac","doi":"10.1016/j.jfp.2024.100288","DOIUrl":null,"url":null,"abstract":"<div><p><em>Escherichia coli</em> commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing <em>E. coli</em> (STEC, <em>stx<sup>+</sup>, eae<sup>-</sup></em>), Enterohemorrhagic <em>E. coli</em> (EHEC, <em>stx<sup>+</sup>, eae<sup>+</sup></em>), Enteropathogenic <em>E. coli</em> (EPEC, <em>stx<sup>-</sup>, eae<sup>+</sup></em>), and “nondiarrheagenic” <em>E. coli</em> (NDEC, <em>stx<sup>-</sup>, eae<sup>-</sup></em>). EHEC, EPEC, and STEC are associated with foodborne disease outbreaks. During meat processing, disinfectants are employed to control various bacteria, including human pathogens. Concerns exist that <em>E. coli</em> resistant to antibiotics are less susceptible to disinfectants used during meat processing. Since EHEC, EPEC, and STEC with reduced susceptibility to disinfectants are potential public health risks, the goal of this study was to evaluate the association of antibiotic resistant (ABR) <em>E. coli</em> with increased tolerance to 4% lactic acid (LA) and 150 ppm quaternary ammonium compounds (QACs). A pool of 3,367 <em>E. coli</em> isolated from beef cattle, veal calves, swine, and sheep at various processing stages was screened to identify ABR <em>E. coli</em>. Resistance to ≥1 of the six antibiotics examined was identified in 27.9%, 36.1%, 54.5%, and 28.7% among the NDEC (<em>n</em> = 579), EHEC (<em>n</em> = 693), EPEC (<em>n</em> = 787), and STEC (<em>n</em> = 1308) isolates evaluated, respectively. Disinfectant tolerance did not differ (<em>P</em> > 0.05) between ABR and antibiotic susceptible EHEC isolates. Comparable frequencies (<em>P</em> > 0.05) of biofilm formation or congo red binding were observed between ABR and antibiotic susceptible strains of <em>E. coli</em>. Understanding the frequencies of ABR and disinfectant tolerance among <em>E. coli</em> present in food-animal is a critically important component of meat safety.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000723/pdfft?md5=65f21667b2aef0a4b854e33136a67d1e&pid=1-s2.0-S0362028X24000723-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Antibiotic Resistance and Disinfectant Resistance Among Escherichia coli Isolated During Red Meat Production\",\"authors\":\"Manita Guragain , John W. Schmidt , Lori K. Bagi , George C. Paoli , Norasak Kalchayanand , Joseph M. Bosilevac\",\"doi\":\"10.1016/j.jfp.2024.100288\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Escherichia coli</em> commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing <em>E. coli</em> (STEC, <em>stx<sup>+</sup>, eae<sup>-</sup></em>), Enterohemorrhagic <em>E. coli</em> (EHEC, <em>stx<sup>+</sup>, eae<sup>+</sup></em>), Enteropathogenic <em>E. coli</em> (EPEC, <em>stx<sup>-</sup>, eae<sup>+</sup></em>), and “nondiarrheagenic” <em>E. coli</em> (NDEC, <em>stx<sup>-</sup>, eae<sup>-</sup></em>). EHEC, EPEC, and STEC are associated with foodborne disease outbreaks. During meat processing, disinfectants are employed to control various bacteria, including human pathogens. Concerns exist that <em>E. coli</em> resistant to antibiotics are less susceptible to disinfectants used during meat processing. Since EHEC, EPEC, and STEC with reduced susceptibility to disinfectants are potential public health risks, the goal of this study was to evaluate the association of antibiotic resistant (ABR) <em>E. coli</em> with increased tolerance to 4% lactic acid (LA) and 150 ppm quaternary ammonium compounds (QACs). A pool of 3,367 <em>E. coli</em> isolated from beef cattle, veal calves, swine, and sheep at various processing stages was screened to identify ABR <em>E. coli</em>. Resistance to ≥1 of the six antibiotics examined was identified in 27.9%, 36.1%, 54.5%, and 28.7% among the NDEC (<em>n</em> = 579), EHEC (<em>n</em> = 693), EPEC (<em>n</em> = 787), and STEC (<em>n</em> = 1308) isolates evaluated, respectively. Disinfectant tolerance did not differ (<em>P</em> > 0.05) between ABR and antibiotic susceptible EHEC isolates. Comparable frequencies (<em>P</em> > 0.05) of biofilm formation or congo red binding were observed between ABR and antibiotic susceptible strains of <em>E. coli</em>. Understanding the frequencies of ABR and disinfectant tolerance among <em>E. coli</em> present in food-animal is a critically important component of meat safety.</p></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000723/pdfft?md5=65f21667b2aef0a4b854e33136a67d1e&pid=1-s2.0-S0362028X24000723-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000723\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24000723","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Antibiotic Resistance and Disinfectant Resistance Among Escherichia coli Isolated During Red Meat Production
Escherichia coli commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing E. coli (STEC, stx+, eae-), Enterohemorrhagic E. coli (EHEC, stx+, eae+), Enteropathogenic E. coli (EPEC, stx-, eae+), and “nondiarrheagenic” E. coli (NDEC, stx-, eae-). EHEC, EPEC, and STEC are associated with foodborne disease outbreaks. During meat processing, disinfectants are employed to control various bacteria, including human pathogens. Concerns exist that E. coli resistant to antibiotics are less susceptible to disinfectants used during meat processing. Since EHEC, EPEC, and STEC with reduced susceptibility to disinfectants are potential public health risks, the goal of this study was to evaluate the association of antibiotic resistant (ABR) E. coli with increased tolerance to 4% lactic acid (LA) and 150 ppm quaternary ammonium compounds (QACs). A pool of 3,367 E. coli isolated from beef cattle, veal calves, swine, and sheep at various processing stages was screened to identify ABR E. coli. Resistance to ≥1 of the six antibiotics examined was identified in 27.9%, 36.1%, 54.5%, and 28.7% among the NDEC (n = 579), EHEC (n = 693), EPEC (n = 787), and STEC (n = 1308) isolates evaluated, respectively. Disinfectant tolerance did not differ (P > 0.05) between ABR and antibiotic susceptible EHEC isolates. Comparable frequencies (P > 0.05) of biofilm formation or congo red binding were observed between ABR and antibiotic susceptible strains of E. coli. Understanding the frequencies of ABR and disinfectant tolerance among E. coli present in food-animal is a critically important component of meat safety.
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.