Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia

Thapa, Sarina Pradhan; Shrestha, Smriti; Anal, Anil Kumar

doi:10.1016/j.foodcont.2019.106809

Cited by 46 publications

(31 citation statements)

References 55 publications

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“…As discussed, possible transmission routes of ARB and ARGs to humans may be from direct contact with colonized animals or from the consumption of foodstuffs that are contaminated with ARB/ARGs along the food chain (Founou et al, 2016;Thapa et al, 2020). There are different potential pathways for contamination of ARB and ARGs along the food chain.…”

Section: Amr In the Food Chainmentioning

confidence: 99%

Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia

et al. 2021

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Antimicrobial resistance (AMR) is a critical challenge worldwide as it impacts public health, especially via contamination in the food chain and in healthcare-associated infections. In relation to farming, the systems used, waste management on farms, and the production line process are all determinants reflecting the risk of AMR emergence and rate of contamination of foodstuffs. This review focuses on South East Asia (SEA), which contains diverse regions covering 11 countries, each having different levels of development, customs, laws, and regulations. Routinely, here as elsewhere antimicrobials are still used for three indications: therapy, prevention, and growth promotion, and these are the fundamental drivers of AMR development and persistence. The accuracy of detection of antibiotic resistant bacteria (ARB) and antibiotic resistance genes (ARG) depends on the laboratory standards applicable in the various institutes and countries, and this affects the consistency of regional data. Enterobacteriaceae such as Escherichia coli and Klebsiella pneumoniae are the standard proxy species used for indicating AMR-associated nosocomial infections and healthcare-associated infections. Pig feces and wastewater have been suspected as one of the hotspots for spread and circulation of ARB and ARG. As part of AMR surveillance in a One Health approach, clonal typing is used to identify bacterial clonal transmission from the production process to consumers and patients – although to date there have been few published definitive studies about this in SEA. Various alternatives to antibiotics are available to reduce antibiotic use on farms. Certain of these alternatives together with improved disease prevention methods are essential tools to reduce antimicrobial usage in swine farms and to support global policy. This review highlights evidence for potential transfer of resistant bacteria from food animals to humans, and awareness and understanding of AMR through a description of the occurrence of AMR in pig farm food chains under SEA management systems. The latter includes a description of standard pig farming practices, detection of AMR and clonal analysis of bacteria, and AMR in the food chain and associated environments. Finally, the possibility of using alternatives to antibiotics and improving policies for future strategies in combating AMR in a SEA context are outlined.

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Section: Amr In the Food Chainmentioning

confidence: 99%

Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia

et al. 2021

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“…Antibiotic-resistant (AR) bacteria, particularly multidrug-resistant (MDR) bacteria, which emerged as deadly microbes, pose serious health issues to human and food animals across the globe [ 1 ]. It has been estimated that AR bacteria can be the cause of death of 10 million people each year across the globe [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Next-Generation Sequencing Based Gut Resistome Profiling of Broiler Chickens Infected with Multidrug-Resistant Escherichia coli

Afridi

Ali

Chang

2020

Animals

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The study was designed to investigate the fecal microbiome and resistome of broiler chickens infected with multidrug-resistant (MDR) Escherichia coli (E. coli). Fecal samples (n = 410) from broiler chickens were collected from thirteen randomly selected sites of Khyber Pakhtunkhwa and screened for the presence of MDR E. coli. Upon initial screening, thirteen (13) MDR E. coli isolates were then subjected to shotgun metagenome next-generation sequencing (NGS). NGS based resistome analysis identified the multidrug efflux pump system-related genes at the highest prevalence (36%) followed by aminoglycoside (26.1%), tetracycline (15.9%), macrolide-lincosamide-streptogramin (9.6%), beta-lactam (6.6%), rifampin (2%), sulphonamide (1.3%), phenicol (0.91%), vancomycin (0.62%), trimethoprim (0.34%), colistin (0.30%), and quinolone (0.33%). The most abundant virulence-associated genes (VAGs) identified were iroN, iutA, iss, and iucA. NGS based taxonomic profiling at the phylum level revealed the predominance of Proteobacteria (38.9%) followed by Firmicutes (36.4%), Bacteroidetes (15.8%), and Tenericutes (8.9%). Furthermore, pathobionts such as E. coli, Salmonella enterica, Klebsiella pneumoniae, and Shigella flexneri belonging to the family Enterobacteriaceae were predominantly found. This study revealed the widespread presence of MDR genes, diverse VAGs, and a dysbiotic gut in the broiler chickens infected with MDR E. coli of Khyber Pakhtunkhwa for the first time using NGS.

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“…Bacterial strains with drug resistance are listed as causes of human mortality (Bennani et al, 2020;Thapa et al, 2020). Bacterial strains with antibiotic resistance can enter the food supply chain from different environments (Dutta & Ramamurthy, 2020;Thapa et al, 2020). Diverse food commodities may act as a reservoir and transmission vector of antibiotic resistance due to contamination by bacteria (Mercimek Takci et al, 2020;Navaneethan & Effarizah, 2021).…”

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confidence: 99%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

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Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia

Cited by 46 publications

References 55 publications

Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia

Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia

Next-Generation Sequencing Based Gut Resistome Profiling of Broiler Chickens Infected with Multidrug-Resistant Escherichia coli

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

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