Antimicrobial Resistant E. coli in Pork and Wild Boar Meat: A Risk to Consumers

Abstract

Antimicrobial-resistant foodborne microorganisms may be transmitted from food producing animals to humans through the consumption of meat products. In this study, meat that was derived from farmed pigs and wild boars was analyzed and compared. Escherichia coli (E. coli) were isolated and tested phenotypically and genotypically for their resistance to quinolones, aminoglycosides and carbapenems. The co-presence of AMR-associated plasmid genes was also evaluated. A quinolone AMR phenotypic analysis showed 41.9% and 36.1% of resistant E. coli derived from pork and wild boars meat, respectively. A resistance to aminoglycosides was detected in the 6.6% of E. coli that was isolated from pork and in 1.8% of the wild boar meat isolates. No resistant profiles were detected for the carbapenems. The quinolone resistance genes were found in 58.3% of the phenotypically resistant pork E. coli and in 17.5% of the wild boar, thus showing low genotypic confirmation rates. The co-presence of the plasmid-related genes was observed only for the quinolones and aminoglycosides, but not for the carbapenems. Wild boar E. coli were the most capable to perform biofilm production when they were compared to pork E. coli. In conclusion, the contamination of pork and wild boar meat by AMR microorganisms could be a threat for consumers, especially if biofilm-producing strains colonize the surfaces and equipment that are used in the food industry.

Detection of Cyclomodulin CNF-1 Toxin-Producing Strains of Escherichia coli in Pig Kidneys at a Slaughterhouse

“…Likewise, genetic homology has been detected between bacteria infecting both food-producing animals and humans, particularly in E. coli [ 35 ]. In addition, it is important to mention that meat and meat products can be contaminated at different stages of the food chain, from the slaughterhouse during evisceration to the processing stage, as well as cross-contamination of the food environment and failure to cook meat properly [ 36 , 37 , 38 ].…”

“…It is well known that the consumption of meat by humans is a potential route of transmission of antimicrobial resistance, and food-producing animals have been associated as a major reservoir of resistant bacterial strains, including E. coli [ 38 , 39 ]. Unexpectedly, this study found cellular infiltrate and inflammatory cells in all collected kidneys, regardless of macroscopic differences.…”

“…The digestive tract of ruminants has been considered the main reservoir of STEC. Therefore, undercooked beef and unpasteurized milk have been considered high-risk foods for STEC infections [ 38 ]. For this reason, the food industry has used various physical and chemical methods to control E. coli O157:H7 contamination [ 59 , 60 ].…”

Evaluation of Antimicrobial Resistance Profiles of Bacteria Isolated from Biofilm in Meat Processing Units

“…Irrational antimicrobial usage in farm animals is the main factor in the development of Multidrug-resistant bacteria in meat and meat products [ 1 ]. The antimicrobial resistance phenomenon (AMR) is considered a global public health concern, leading to Multidrug-resistant bacteria that can cause life-threatening diseases [ 2 ].…”

“…In terms of AMR, E. coli -type bacteria are used as sentinels in humans, as well as animals, since they can survive in a variety of conditions and rapidly acquire antimicrobial resistance that can be passed to other bacteria via plasmid mediation. Furthermore, the MDR E. coli from the meat can represent a contamination source for humans that come into direct contact with uncooked or undercooked meat [ 1 ].…”