| Autor: |
Tenhagen, Bernd-Alois, Alt, Katja, Käsbohrer, Annemarie, Kollas, Chris, Pfefferkorn, Beatrice, Naumann, Steffen, Wiehle, Lars, Thieck, Maja, Stingl, Kerstin |
| Zdroj: |
Foodborne Pathogens & Disease; December 2020, Vol. 17 Issue: 12 p750-757, 8p |
| Abstrakt: |
The objective of this study was to compare the prevalence and antimicrobial resistance (AMR) rates of Campylobacterspp. isolated from conventional and organic turkey meat sold at retail in Germany. Samples of conventional (N= 527) and organic (N= 245) fresh turkey meat without skin were collected at retail markets throughout Germany and tested for Campylobacterspp.. Campylobacterisolates were tested for resistance to six antimicrobials (gentamicin, streptomycin, ciprofloxacin, nalidixic acid, erythromycin, and tetracycline) using broth microdilution. Prevalence of Campylobacterspp. was higher in organic (32.7%) than in conventional (19.4%) turkey meat. The proportion of fully susceptible isolates was lower in Campylobacter coli(6.8%) than in Campylobacter jejuni(33.9%) and higher in isolates from organic (38.4%) than from conventional production (17.4%). Overall, resistance rates were the highest to ciprofloxacin, nalidixic acid, and tetracycline. Resistance to erythromycin was only observed in C. coliand resistance to gentamicin was absent. Overall, resistance rates to tetracycline and fluoroquinolones were higher in isolates from conventional (60.9% and 78.9%) than from organic meat (32.9% and 58.9%, respectively). However, this significant difference was only observed for C. jejuni, but not for C. coli. Further studies are needed to identify the reasons for the differences in the association of production type of turkeys with AMR in the different Campylobacterspp. and the critical parameters for the reduction of AMR in Campylobacterfrom turkey meat. |
| Databáze: |
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