Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods
| Autor: | Giovanna Pesavento, A. Lo Nostro, D. Nieri, B. Ducci, Nicola Comodo |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Veterinary medicine
education.field_of_study Meticillin Sulfamethoxazole Population Biology medicine.disease_cause biology.organism_classification food.food Microbiology Smoked salmon Antibiotic resistance food Listeria monocytogenes medicine Listeria Raw meat education Food Science Biotechnology medicine.drug |
| Zdroj: | Food Control. 21:708-713 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2009.10.012 |
| Popis: | Listeria and particularly Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the presence of Listeria spp. in raw meat and retail products and to analyse their antibiotic resistances. Total prevalence was 11.7%: in raw meat was 21.4%; in ham it was 5.2%; in fresh soft cheese it was 3.49%; in sandwiches it was 5.88%, while we found no isolates in smoked salmon and only two in ready salads (1.23%). The highest percentage of prevalence of L. monocytogenes was found in samples of ham (37.5%), lower percentages were in sandwiches (25.0%), in raw meat samples (23.6%), in fresh soft cheeses (20.0%), while ready salads and smoked salmons were not contaminated. The susceptibility of 168 strains of Listeria spp. was determined by disk diffusion method: we found 51 (30.4%) strains resistant to three or more antibiotics. All isolated strains, except one, are susceptible or at least to one of the first choice antibiotics (ampicillin and gentamycin) or to trimethoprim–sulfamethoxazole used as antibiotic of second choice in the treatment of human listeriosis. Strains isolated from ready-to-eat food show high level of resistance to ampicillin, gentamycin and meticillin. Meticillin is used normally, in treatment of Enterococcus spp. human infection; L. monocytogenes can transfer antibiotic resistance genes from plasmids and transposons to Enterococcus spp. in vitro and in vivo causing an increase of these bacteria resistant to meticillin. L. monocytogenes, in the last decades, is becoming resistant to a lot of antibiotics, a continued surveillance on its incidence on raw foods and on emerging resistances are important to identify food that can represent a risk of infection for the population, particularly for immunocompromised, children, pregnant women and the elderly to ensure effective treatment of human listeriosis with effective antibiotics. |
| Databáze: | OpenAIRE |
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