Antibiotic resistant bacteria in food systems: Current status, resistance mechanisms, and mitigation strategies

Okaiyeto, Samuel Ariyo; Sutar, Parag Prakash; Chen, Chang; Ni, Jia-Bao; Wang, Jun; Mujumdar, Arun S.; Zhang, Jing-Shou; Xu, Ming-Qiang; Fang, Xiao-Ming; Zhang, Chunjiang; Xiao, Hong-Wei

doi:10.1016/j.agrcom.2024.100027

Cited by 15 publications

(4 citation statements)

References 222 publications

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“…The antimicrobial resistance of Salmonella in fresh fruits and vegetables sourced from countries such as China, Cambodia, Ethiopia, Mexico, and India is a growing concern. This issue is closely linked to the extensive use of antimicrobials in low-income and middle-income countries during the transition to cost-effective and integrated intensive livestock production systems (Okaiyeto et al, 2024;van Boeckel et al, 2015). The surplus of livestock feed and the abuse of antimicrobials led to a large amount of antimicrobial residues in livestock manure annually.…”

Section: Antimicrobial Resistancementioning

confidence: 99%

“…Nevertheless, with the continuous expansion of global demand for animal protein, the frequent utilization of antimicrobials in animal feed persists, with studies indicating that 73% of all antimicrobials sold worldwide are used for feeding food animals (Van Boeckel et al, 2019). This practice potentially allows ARGs to enter the plant-based food chain, thereby exacerbating bacterial antimicrobial resistance in fruits and vegetables (Chen et al, 2023;Okaiyeto et al, 2024). Therefore, it is crucial to ensure the judicious use of antimicrobials in livestock and poultry farming, coupled with stringent monitoring and targeted interventions for soil and irrigation water used in fresh fruit and vegetable cultivation.…”

Section: Antimicrobial Resistancementioning

confidence: 99%

“…In addition to its significant public health implications driven by high prevalence, the escalating antimicrobial resistance of Salmonella also emerges as a serious concern. The extensive utilization of antimicrobials in humans, animals, fruits, and vegetables has precipitated the onset of multidrug-resistant (MDR) Salmonella strains (Alvarez et al, 2023;Okaiyeto et al, 2024;Yang et al, 2020). Resistance to fluoroquinolones (FQs) and extended-spectrum cephalosporins in Salmonella is particularly alarming, as these antimicrobials are commonly used to treat salmonellosis in clinical settings (Awosile et al, 2022;Bhatt & Chatterjee, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Ma,

Dai,

Cao

et al. 2024

Comp Rev Food Sci Food Safe

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This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta‐analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180−0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202−0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181−0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000−1.0000) and amoxicillin (39.92%, 95% CI: 0.0589−0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736−0.9692) and parC mutation (66.67%, 95% CI: 0.3213−0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.

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Section: Antimicrobial Resistancementioning

confidence: 99%

Section: Antimicrobial Resistancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Ma,

Dai,

Cao

et al. 2024

Comp Rev Food Sci Food Safe

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“…Challenges in controlling and regulating the purchase and use of veterinary antibiotics in many countries further exacerbate this situation [ 1 ], leading to inappropriate administration of antibiotics without compliance with prescribed withdrawal periods [ 13 ]. These practices underscore the urgent need for comprehensive strategies to mitigate the risks associated with antibiotic residues in the food chain [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Antibiotic Residues in UK Foods: Exploring the Exposure Pathways and Associated Health Risks

Seo,

Kloprogge,

Smith

et al. 2024

Toxics

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While the use of antibiotics has been reported as extensive in the rearing of agricultural animals, insufficient information is available on the antibiotic residues in animal products and the adverse impact that consistent low-level exposure to antibiotics might have on the human body and its microbiome. The aim of this study was to estimate the antibiotic concentrations that humans are exposed to via their diet using the concentration of antibiotics in animal food products and water and an online survey on dietary intake. A total of 131 participants completed the dietary intake survey, with the majority belonging to the omnivorous diet group (76.3%). Distinct dietary trends were observed in the omnivorous and unknown groups eating animal products, with specific food types dominating each meal: pork (e.g., ham) and dairy products (e.g., milk, yoghurt) during breakfast, beef (e.g., burgers) and chicken (e.g., chicken breast) products during lunch, and fish (e.g., salmon fillet) during dinner. In total, 34 different animal-based food and drink products were tested for the presence of ten different antibiotics. Of all the products tested, over 35% exceeded the acceptable daily antibiotic intake for amoxicillin, ampicillin, and enrofloxacin.

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Design, Synthesis, Antibacterial, and Antifungal Evaluation of a New Series of Quinazoline – Thiazole and/or Quinazoline – Triazole Hybrids as Bioactive Heterocycles

El‐Shahat,

Tawfek,

El‐Sofany

2024

Chemistry & Biodiversity

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Herein, a one‐pot reaction between cyclohexanone, thiourea, and 2,5‐dimethoxybenzaldehyde allowed to prepare hexahydroquinazoline‐2(1H)‐thione 4 firstly, which dollowed by reacting with hydrazine hydrate to produce the corresponding 2‐hydrazinylhexahydroquinazoline 6. Interesting analogs of thiazolo[3,2‐a]quinazoline 7‐13 where obtained when hexahydroquinazoline‐2(1H)‐thione 4 reacted with 1,2‐dibromoethane, chloroacetyl chloride, bromoacetic acid, bromoacetic acid/4‐chlorobenzaldehyde, 2‐bromopropionic acid, ethyl bromocyanoacetate, and/or bromomalononitrile; respectively. While triazolo[4,3‐a] quinazoline 14‐16 were created when 2‐hydrazinylhexahydroquinazoline 6 reacted with triethyl orthoformate, acetic anhydride, and carbon disulfide respectively. Additionally, the new analogs were examined for their antibacterial and antifungal properties against Escherichia coli, Staphylococcus aureus, and Candida albicans. It was discovered that triazolo[4,3‐a] quinazoline analogs 14‐16 have superior bacterial and fungal activity when compared to the corresponding conventional doses of Streptomycin and Griseofulvin. Towards Candida albicans; compounds 14, 15, and 16 increase activity with 1.14%, 1.15%, and 1.21%, respectively more than griseofulvin.While, for Staphylococcus aureus; compounds 14, 15, and 16 increase activity with 1.5%, 1.5%, and 1.7%, respectively more than streptomycin. Morever, for Escherichia coli; compounds 14, 15, and 16 increase activity with 1.19%, 1.21%, and 1.22%, respectively more than streptomycin. Finally, structure activity relationships show that quinazoline derivatives exhibit higher activity when fused to pyrazole ring 14–16 as compared when fused thiophene ring 7–13.

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Antibiotic resistant bacteria in food systems: Current status, resistance mechanisms, and mitigation strategies

Cited by 15 publications

References 222 publications

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Antibiotic Residues in UK Foods: Exploring the Exposure Pathways and Associated Health Risks

Design, Synthesis, Antibacterial, and Antifungal Evaluation of a New Series of Quinazoline – Thiazole and/or Quinazoline – Triazole Hybrids as Bioactive Heterocycles

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