Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

Liao, Xinyu; Ma, Yanna; Daliri, Eric Banan‐Mwine; Koseki, Shigenobu; Wei, Shuai; Liu, Donghong; Ye, Xingqian; Chen, Shiguo; Ding, Tian

doi:10.1016/j.tifs.2019.11.006

Cited by 84 publications

(43 citation statements)

References 76 publications

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“…Shrimp processing facilities rely on the application of a shorter and milder thermal treatment, which may not be sufficient for mitigation of ARB strains spread over multiple genera. Several studies have demonstrated the interplay between stress associated with food processing, antibiotic resistance, and vice-versa 34 . In fact, exposure to mild temperatures has been shown to enhance the selection of ARB strains.…”

Section: Discussionmentioning

confidence: 99%

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Sharma

Nagpal

Jackson

et al. 2021

Sci Rep

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In the United States, farm-raised shrimp accounts for ~ 80% of the market share. Farmed shrimp are cultivated as monoculture and are susceptible to infections. The aquaculture industry is dependent on the application of antibiotics for disease prevention, resulting in the selection of antibiotic-resistant bacteria. We aimed to characterize the prevalence of antibiotic-resistant bacteria and gut microbiome communities in commercially available shrimp. Thirty-one raw and cooked shrimp samples were purchased from supermarkets in Florida and Georgia (U.S.) between March–September 2019. The samples were processed for the isolation of antibiotic-resistant bacteria, and isolates were characterized using an array of molecular and antibiotic susceptibility tests. Aerobic plate counts of the cooked samples (n = 13) varied from < 25 to 6.2 log CFU/g. Isolates obtained (n = 110) were spread across 18 genera, comprised of coliforms and opportunistic pathogens. Interestingly, isolates from cooked shrimp showed higher resistance towards chloramphenicol (18.6%) and tetracycline (20%), while those from raw shrimp exhibited low levels of resistance towards nalidixic acid (10%) and tetracycline (8.2%). Compared to wild-caught shrimp, the imported farm-raised shrimp harbored distinct gut microbiota communities and a higher prevalence of antibiotic-resistance genes in their gut. The presence of antibiotic-resistant strains in cooked shrimps calls for change in processing for their mitigation.

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Section: Discussionmentioning

confidence: 99%

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Sharma

Nagpal

Jackson

et al. 2021

Sci Rep

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show abstract

“…Antibiotics are now widely used around the world, and antibiotic resistance is spreading faster than ever before [1,2]. Since the introduction of antibiotics, the use of millions of tons of antibiotics has caused selection pressure, and almost all pathogenic bacteria have developed resistance to commonly used antibiotics [3][4][5]. Most antibiotics currently used are designed to directly kill pathogenic bacteria, such as destroying cell membranes and interfering with key protein synthesis [6].…”

Section: Introductionmentioning

confidence: 99%

Quorum-Sensing Regulation of Antimicrobial Resistance in Bacteria

2020

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Quorum sensing is a cell-to-cell communication system that exists widely in the microbiome and is related to cell density. The high-density colony population can generate a sufficient number of small molecule signals, activate a variety of downstream cellular processes including virulence and drug resistance mechanisms, tolerate antibiotics, and harm the host. This article gives a general introduction to the current research status of microbial quorum-sensing systems, focuses on the role of quorum-sensing systems in regulating microbial resistance mechanisms, such as drug efflux pump and microbial biofilm formation regulation, and discusses a new strategy for the treatment of drug-resistant bacteria proposed by using quorum quenching to prevent microbial resistance.

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“…Chemical agents, including antibiotics, also have been used widely to reduce microbiological contamination done by foodborne pathogens. However, misuse of antibiotics has contributed to the large spread of foodborne pathogens that have become resistant to multiple antibiotics (Caniça et al, 2019;Liao et al, 2020;Yuan et al, 2020). Consumption of contaminated food products could transfer resistant genes from antibiotic-resistant microorganisms to the human body through mobile genetic elements, leading Hou J et al fermenting various substrates, the potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

qas

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The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

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Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

Cited by 84 publications

References 76 publications

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Quorum-Sensing Regulation of Antimicrobial Resistance in Bacteria

Antimicrobial potential of kombucha against foodborne pathogens

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