Antimicrobial resistance in diarrheagenic Escherichia coli from ready-to-eat foods

Abstract

Certain subgroups of have congenital or acquired virulence properties that allow them to cause a wide spectrum of disease. The aim of this study was to investigate the occurrence of diarrheagenic strains in ready-to-eat (RTE) foods produced in institutional, commercial and hotel restaurants in Salvador, Brazil. The presence of virulent isolates and antimicrobial resistance were evaluated. Four hundred forty-six samples were collected and grouped into cereals and vegetables, meat-based preparations, cooked salads, raw salads, garnishes, soups and sauces, desserts and juices. were detected using the most probable number method, the presence of virulence factors in isolates was determined by polymerase chain reaction (PCR) assays, and antibiotic resistance was analyzed using the disc diffusion method. In total, 15 isolates (3.1%) of were recovered; raw salads had the highest detection rate, 1.4%, followed by cooked salads, 0.8%; meat-based preparations, 0.4%; and cereals and vegetables, 0.4%. PCR assays showed that none of the isolates had the virulence genes , or . The isolates showed resistance to nine antibiotics of the 15 tested, and the highest levels of resistance were found for sulfamethoxazole/trimethoprim, tetracycline, ampicillin, and chloramphenicol (13.3% of isolates for each antibiotic). One isolate from cooked salad had plasmid-mediated multidrug resistance to tetracycline, trimethoprim/sulfamethoxazole, ampicillin and chloramphenicol. These results suggest that RTE foods, especially raw salads, can be reservoirs of and facilitate the spread of antibiotic resistance genes to the gastrointestinal microbiota of humans.

Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods

“…Moreover 1 (14.2%) multidrug resistant isolate also detected in the study (Table 4). This result is in accordance with those reported by Lima et al (2017) and Baloch et al (2017) as 13.3% and 17.6% resistance rate respectively. The existence of multidrug resistant strain could create serious threat to the patients because of transferring antimicrobial resistance genes to other pathogens and to humans through food.…”

“…Our results were lower than those found by Kochakkhani et al (2016) (100% for AMC and CIP) and Baloch et al (2017) (80.9% for AMC and 18% for GEN). Also, the low percentage of resistance to AMC, CIP and GEN was noted by Campos et al (2013) (5% for CIP), Lima et al (2017) (none for CIP and GEN) and Rasheed et al (2014) (8.6% for AMC). Moreover 1 (14.2%) multidrug resistant isolate also detected in the study (Table 4).…”

“…Results of this study demonstrated that MER and STX were the most effective agents against E. coli with susceptibility rate of 100%. Recent studies have also been describing STX and MER resistant E. coli isolates (Campos et al, 2013;Rasheed et al 2014;Lima et al 2017;Ye et al, 2018) in RTE foods. Of the 7 E. coli isolates examined, we found an overall prevalence of 42% (n=3) isolates showed resistance rate to AMC (29%), CIP (29%) and GEN (14%) ( Table 4).…”

Prevalence of Antibiotic Resistome in Ready-to-Eat Salad

“…With the global pursuit of a healthy lifestyle, consumption of ready-to-eat salad has considerably increased the potential exposure of the consumer to ARGs and ARBs (22). Whilst, previous studies have focused on the isolation of pathogens that contain ARGs from ready-to-eat salad (38,39), in contrast, detection of ARGs and MGEs has been limited and thus have likely underestimated the diversity and abundance of ARGs associated with salad. A more comprehensive overview is therefore necessary to understand the distribution and prevalence of ARGs in readily available salad from typical dining outlets such as fast-food and casual dining.…”

Спалахи Інфекційних Захворювань У Країнах Світу, Обумовлені Вживанням Харчових Продуктів

“…Частіше за все збудник виділявся із салатів (0,8-1,4 %), продуктів із м'яса (0,4 %), зернових та овочів (0,4 %). Дослідження за допомогою ПЛР показали, що свіжі салати можуть бути резервуарами E.coli та сприяти поширенню генів резистентності до антибактеріальних препаратів шлунково-кишкової мікробіоти людини [26].…”