Acinetobacter spp. in food and drinking water – A review

Carvalheira, Ana; Silva, Joana; Teixeira, Paula

doi:10.1016/j.fm.2020.103675

Cited by 79 publications

(49 citation statements)

References 162 publications

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“…Naturally, this organism occurs in many different habitats, including food, soil, or surface water [ 29 , 30 , 31 ]. Recently concerns have also been raised about the possibility of transmission of multiresistant A. baumannii between animals and humans.…”

Section: Discussionmentioning

confidence: 99%

Diversity of Oxacillinases and Sequence Types in Carbapenem-Resistant Acinetobacter baumannii from Austria

Grisold¹,

Luxner²,

Bedenić

et al. 2021

IJERPH

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Carbapenem-resistant Acinetobacter baumannii is a significant health problem worldwide. A multicenter study on A. baumannii was performed to investigate the molecular epidemiology and genetic background of carbapenem resistance of A. baumannii isolates collected from 2014–2017 in Austria. In total, 117 non-repetitive Acinetobacter spp. assigned to A. baumannii (n = 114) and A. pittii (n = 3) were collected from four centers in Austria. The isolates were uniformly resistant to piperacillin/tazobactam, ceftazidime, and carbapenems, and resistance to imipenem and meropenem was 97.4% and 98.2%, respectively. The most prominent OXA-types were OXA-58-like (46.5%) and OXA-23-like (41.2%), followed by OXA-24-like (10.5%), with notable regional differences. Carbapenem-hydrolyzing class D carbapenemases (CHDLs) were the only carbapenemases found in A.baumannii isolates in Austria since no metallo-β-lactamases (MBLs) nor KPC or GES carbapenemases were detected in any of the isolates. One-third of the isolates harbored multiple CHDLs. The population structure of A. baumannii isolates from Austria was found to be very diverse, while a total of twenty-three different sequence types (STs) were identified. The most frequent was ST195 found in 15.8%, followed by ST218 and ST231 equally found in 11.4% of isolates. Two new ST types, ST2025 and ST2026, were detected. In one A. pittii isolate, blaOXA-143-like was detected for the first time in Austria.

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Section: Discussionmentioning

confidence: 99%

Diversity of Oxacillinases and Sequence Types in Carbapenem-Resistant Acinetobacter baumannii from Austria

Grisold¹,

Luxner²,

Bedenić

et al. 2021

IJERPH

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“…Strains of Yersinia have been reported in traditional and dairy products in Iran (87), and both genera have been linked to a "fruity off avour" in milk (88). Species of Acinetobacter, including A. baumannii, which we observed at highest abundance in some of the later stage koji-based ferments, have been associated with a large number of maladies and often occur in clinical settings with poor sanitation (85). In some cases, e.g.…”

Section: Pathogens Probiotics and Microbial Transmissionmentioning

confidence: 64%

“…In contrast to the lactic acid ferments, others including the later koji-based ferments, tempeh, goat milk, ke r chevre, and sweet potato y, had large contributions from other genera that are commonly associated with food spoilage and food-borne pathogenicity (e.g. Acinetobacter, Bacillus, Yersinia, and Pseudomonas) (84)(85)(86)(87)(88). In the most extreme example of a pathogenic member of these genera Y. pestis-which we thankfully did not observe in any of the samples we collected and consumed at the workshop -is the microbe responsible for plague (89); however, other species can have more benign effects.…”

Section: Pathogens Probiotics and Microbial Transmissionmentioning

confidence: 99%

On Pickles: Biological and Sociocultural Links Between Fermented Foods and the Human Gut Microbiome

Flachs

Orkin

2021

Preprint

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BackgroundThe composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa. MethodsIn this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews and participated in a four-day craft fermentation workshop, and then collected both fermented food products and stool samples from workshop participants eating those fermented foods. ResultsWe identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 ASVs shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes. ConclusionsBy combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally-informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.

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“…Strains of Yersinia have been reported in traditional and dairy products in Iran [ 90 ], and both genera have been linked to a “fruity off flavour” in milk [ 91 ]. Species of Acinetobacter , including A. baumannii , which we observed at highest abundance in some of the later-stage koji-based ferments, have been associated with a large number of maladies and often occur in clinical settings with poor sanitation [ 88 ]. In some cases (e.g., tempeh and salt-rise bread), the cooking process likely rendered most bacterial strains inert.…”

Section: Resultsmentioning

confidence: 99%

On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

Flachs

Orkin

2021

J Ethnobiology Ethnomedicine

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Background The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa. Methods In this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews with eleven people and participated in a four-day craft fermentation workshop. We also collected 46 fermented food products and 46 stool samples from workshop participants eating those fermented foods. Results We identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 amplicon sequence variants (ASVs) shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes. Conclusions By combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.

show abstract

Acinetobacter spp. in food and drinking water – A review

Cited by 79 publications

References 162 publications

Diversity of Oxacillinases and Sequence Types in Carbapenem-Resistant Acinetobacter baumannii from Austria

Diversity of Oxacillinases and Sequence Types in Carbapenem-Resistant Acinetobacter baumannii from Austria

On Pickles: Biological and Sociocultural Links Between Fermented Foods and the Human Gut Microbiome

On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

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