Comparison of Antimicrobial Resistance of Thermophilic Campylobacter Isolates from Conventional and Organic Turkey Meat in Germany
| Autor: | Bernd-Alois Tenhagen, Beatrice Pfefferkorn, Steffen Naumann, Annemarie Käsbohrer, Kerstin Stingl, Katja Alt, Maja Thieck, Chris Kollas, Lars Wiehle |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Veterinary medicine Nalidixic acid 040301 veterinary sciences 030306 microbiology Tetracycline Campylobacter Broth microdilution 04 agricultural and veterinary sciences Biology biology.organism_classification medicine.disease_cause Applied Microbiology and Biotechnology Microbiology Campylobacter jejuni 0403 veterinary science Ciprofloxacin 03 medical and health sciences Antibiotic resistance Campylobacter coli medicine Animal Science and Zoology Food Science medicine.drug |
| Zdroj: | Foodborne Pathogens and Disease. 17:750-757 |
| ISSN: | 1556-7125 1535-3141 |
| Popis: | The objective of this study was to compare the prevalence and antimicrobial resistance (AMR) rates of Campylobacter spp. 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 Campylobacter spp.. Campylobacter isolates were tested for resistance to six antimicrobials (gentamicin, streptomycin, ciprofloxacin, nalidixic acid, erythromycin, and tetracycline) using broth microdilution. Prevalence of Campylobacter spp. 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. coli and 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 Campylobacter spp. and the critical parameters for the reduction of AMR in Campylobacter from turkey meat. |
| Databáze: | OpenAIRE |
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