Multidrug-resistant bacteria can spread from animals to people through the food chain however, due to industrial sensitivities, information on levels of antibiotic-resistant bugs in food is not made widely readily available.
To learn more, Dr Azucena Mora Gutiérrez and Dr Vanesa García Menéndez, of the University of Santiago de Compostela-Lugo, Lugo, Spain, together with associates from other research centres, designed a series of experiments to examine the levels of extraintestinal and multidrug-resistant pathogenic Enterobacteriaceae (Klebsiella pneumoniae, E. coli and other germs that can trigger multidrug-resistant infections such as sepsis or urinary tract infections) in meat on sale in Spanish supermarkets.
They evaluated 100 meat items (25 each of chicken, beef, pork and turkey) chosen at random from grocery stores in Oviedo throughout 2020.
The bulk (73%) of the meat items included levels of E. coli that were within food security limits.
Regardless of this, nearly half (49%) included multidrug-resistant and/or potentially pathogenic E. coli. From those, 82 E. coli isolates were recuperated and characterised. In addition, 12 K. pneumoniae isolates were recovered from 10 of the 100 meat products (7 chicken, 2 turkey and 1 pork).
Forty of the 100 meat products consisted of multidrug-resistant E. coli (56 of the 82 E. coli characterised). These included E. coli that produced extended-spectrum beta-lactamases ( ESBLs), enzymes that give resistance to most beta-lactam prescription antibiotics, consisting of penicillins, cephalosporins and the monobactam aztreonam.
The percentage of favorable samples for the carriage of ESBL-producing E. coli per meat type was: 68% turkey, 56% chicken, 16% beef and 12% pork. This higher presence of ESBL-producing E. coli stress in poultry compared to other types of meat is most likely due to distinctions in production and slaughter.
Twenty-seven per cent of the meat items consisted of possibly pathogenic extraintestinal E. coli (ExPEC). ExPEC have genes that allow them to trigger illness outside the gastrointestinal tract. ExPEC causes the large bulk of urinary tract infections (UTIs), is a leading cause of adult bacteraemia (sepsis) and is the second most typical reason for neonatal meningitis.
6 percent of the meat products included uropathogenic (UPEC) E. coli– UPEC becomes part of the ExPEC group; these have particular virulence qualities that enable them to cause UTIs.
One percent of the meat items included E. coli harbouring the mcr-1 gene. This gene gives resistance to colistin, an antibiotic of last option utilized to treat infections caused by bacteria resistant to all other antibiotics.
The research studys authors, who in a previous research study reported high levels of bacteria that were possibly efficient in causing serious human infections and/or multidrug resistant in chicken and turkey1, state that their latest research study shows that consumers may likewise be exposed to these bacteria through beef and pork.
They are calling for routine assessment of levels of antibiotic-resistant bacteria, including ExPEC E. coli, in meat products.
Dr Mora adds: “Farm-to-fork interventions should be a top priority to safeguard the consumer. For example, application of monitoring laboratory methods to permit further study of high-risk germs (in stock and meat) and their advancement due to the current EU restriction programs on antibiotic use in veterinary medication.
” Strategies at farm level, such as vaccines, to reduce the presence of specific multidrug-resistant and pathogenic bacteria in food-producing animals, which would lower the meat carriage and consumer risk.
” The consumer plays a key role in food safety through appropriate food handling. Advice to customers includes not breaking the cold chain from the supermarket to house, cooking meat thoroughly, storing it appropriately in the fridge and decontaminating knives, slicing boards and other cooking utensils utilized to prepare raw meat properly to avoid cross-contamination. With these steps, consuming meat becomes a satisfaction and no risk.”
Reference: “Microbiological threat assessment of Turkey and chicken meat for consumer: Significant distinctions concerning multidrug resistance, mcr or existence of hybrid aEPEC/ExPEC pathotypes of E. coli” by Dafne Díaz-Jiménez, Isidro García-Meniño, Alexandra Herrera, Luz Lestón and Azucena Mora, 19 October 2020, Food Control.DOI: 10.1016/ j.foodcont.2020.107713.
By European Society of Clinical Microbiology and Contagious Illness
April 17, 2023
A Spanish research study found 40% of supermarket meat samples included multidrug-resistant E. coli stress, highlighting the need for regular evaluations of antibiotic-resistant germs in meat products and emphasizing farm-to-fork interventions and correct food handling practices to reduce threats.
” Superbugs” present in chicken, turkey, pork and beef, Spanish study discovers.
Multidrug-resistant E. coli were discovered in 40% of grocery store meat samples checked in a Spanish study. E. coli stress efficient in causing extreme infections in individuals were also extremely prevalent, this years European Congress of Clinical Microbiology & & Infectious Diseases (ECCMID 2023, Copenhagen, April 15-18) will hear.
Antibiotic resistance is reaching alarmingly high levels worldwide. Drug-resistant infections eliminate an approximated 700,000 people a year internationally and, with the figure forecasted to rise to 10 million by 2050 if no action is taken, the World Health Organization (WHO) classes antibiotic resistance as one of the best public health risks dealing with humanity.
From those, 82 E. coli isolates were recuperated and characterised. In addition, 12 K. pneumoniae isolates were recuperated from 10 of the 100 meat items (7 chicken, 2 turkey and 1 pork).
ExPEC triggers the large bulk of urinary tract infections (UTIs), is a leading cause of adult bacteraemia (sepsis) and is the 2nd most common cause of neonatal meningitis.
Recommendations to consumers includes not breaking the cold chain from the grocery store to home, cooking meat completely, keeping it properly in the refrigerator and disinfecting knives, slicing boards and other cooking utensils used to prepare raw meat appropriately to avoid cross-contamination. With these procedures, eating meat ends up being an enjoyment and absolutely no danger.”