Antibiotic Resistance in Selected Emerging Bacterial Foodborne Pathogens—An Issue of Concern?

Abstract

Antibiotic resistance (AR) and multidrug resistance (MDR) have been confirmed for all major foodborne pathogens: Campylobacter spp., Salmonella spp., Escherichia coli and Listeria monocytogenes. Of great concern to scientists and physicians are also reports of antibiotic-resistant emerging food pathogens—microorganisms that have not previously been linked to food contamination or were considered epidemiologically insignificant. Since the properties of foodborne pathogens are not always sufficiently recognized, the consequences of the infections are often not easily predictable, and the control of their activity is difficult. The bacteria most commonly identified as emerging foodborne pathogens include Aliarcobacter spp., Aeromonas spp., Cronobacter spp., Vibrio spp., Clostridioides difficile, Escherichia coli, Mycobacterium paratuberculosis, Salmonella enterica, Streptocccus suis, Campylobacter jejuni, Helicobacter pylori, Listeria monocytogenes and Yersinia enterocolitica. The results of our analysis confirm antibiotic resistance and multidrug resistance among the mentioned species. Among the antibiotics whose effectiveness is steadily declining due to expanding resistance among bacteria isolated from food are β-lactams, sulfonamides, tetracyclines and fluoroquinolones. Continuous and thorough monitoring of strains isolated from food is necessary to characterize the existing mechanisms of resistance. In our opinion, this review shows the scale of the problem of microbes related to health, which should not be underestimated.

Streptococcus iniae in aquaculture: a review of pathogenesis, virulence, and antibiotic resistance

“…The use of antimicrobial peptides, vaccines, and peptides in combination with essential oils like clove and cinnamon are among the strategies considered to manage the spread of diseases associated with S. iniae [ 108 , 109 ].…”

Detection and Control of Foodborne Pathogens

“…It is estimated that 600 million humans become ill annually after eating contaminated food, and 420,000 die every year, causing economic losses of over USD 100 billion [16]. Salmonella enterica, Campylobacter jejuni, enterohaemorrhagic Escherichia coli and Listeria monocytogenes are the most common foodborne pathogens in human cases [16,17]. However, there is increasing evidence that other emerging or unknown pathogens can play an important role in foodborne diseases, such as Aliarcobacter spp., Cronobacter spp., Vibrio spp., Clostridioides difficile, Mycobacterium paratuberculosis, Streptococcus suis, Helicobacter pylori, and Yersinia enterocolitica [17].…”

“…Salmonella enterica, Campylobacter jejuni, enterohaemorrhagic Escherichia coli and Listeria monocytogenes are the most common foodborne pathogens in human cases [16,17]. However, there is increasing evidence that other emerging or unknown pathogens can play an important role in foodborne diseases, such as Aliarcobacter spp., Cronobacter spp., Vibrio spp., Clostridioides difficile, Mycobacterium paratuberculosis, Streptococcus suis, Helicobacter pylori, and Yersinia enterocolitica [17]. Resistance to antimicrobial treatments and a probable underestimation of the real incidence of the emerging foodborne diseases increase the risk scale and the need to control old and new foodborne pathogens.…”

Listeria monocytogenes from Food Products and Food Associated Environments: Antimicrobial Resistance, Genetic Clustering and Biofilm Insights

“…Listeria monocytogenes is a foodborne pathogen isolated from food and food processing environments that is known for its high adaptability to adverse environmental conditions [4] such as low temperature, low pH, high pressure, and high salt concentrations [5] and for being widespread in the environment, including water, soil, and wastewater [6]. This adaptability not only allows for L. monocytogenes to grow in a variety of environmental conditions, but also contributes to antimicrobial resistance and biofilm formation on a wide range of surfaces found in food production environments, allowing for L. monocytogenes to survive and proliferate [7][8][9].…”