Characterization and horizontal transfer of class 1 integrons in Escherichia coli isolates from cooked meat products

Yu, Tao; Zhang, Jiayang; Jiang, Xiaobing; Wu, Junmei; Dai, Zhigang; Wu, Zhenbin; Yu, Liang; Wang, Xuannian

doi:10.3855/jidc.6858

Cited by 13 publications

(6 citation statements)

References 29 publications

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“…A comprehensive review of the impact of food processing on AMR bacteria in secondary processed meats and meat products found no specific publications describing the fate of AMR bacteria or ARGs after thermal processing [36]. The authors note that there are reports of AMR bacteria still being isolated from cooked meats following processing (and we would also note, ARGs) [38][39][40][41][42]. These surveys, collected at retail and in foodservice, did not determine if the AMR bacteria/genes were detected after effective cooking or were due to post-process contamination.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Impact of Heat Treatment of Food on Antimicrobial Resistance Genes and Their Potential Uptake by Other Bacteria—A Critical Review

et al. 2021

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The dissemination of antibiotic resistance genes (ARGs) is a global health concern. This study identifies and critically reviews the published evidence on whether cooking (heating) food to eliminate bacterial contamination induces sufficient damage to the functionality of ARGs. Overall, the review found that there is evidence in the literature that Antimicrobial Resistant (AMR) bacteria are no more heat resistant than non-AMR bacteria. Consequently, recommended heat treatments sufficient to kill non-AMR bacteria in food (70 °C for at least 2 min, or equivalent) should be equally effective in killing AMR bacteria. The literature shows there are several mechanisms through which functional genes from AMR bacteria could theoretically persist in heat-treated food and be transferred to other bacteria. The literature search found sparce published evidence on whether ARGs may actually persist in food after effective heat treatments, and whether functional genes can be transferred to other bacteria. However, three publications have demonstrated that functional ARGs in plasmids may be capable of persisting in foods after effective heat treatments. Given the global impact of AMR, there is clearly a need for further practical research on this topic to provide sufficient evidence to fully assess whether there is a risk to human health from the persistence of functional ARGs in heat-treated and cooked foods.

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Section: Discussionmentioning

confidence: 99%

Assessing the Impact of Heat Treatment of Food on Antimicrobial Resistance Genes and Their Potential Uptake by Other Bacteria—A Critical Review

et al. 2021

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“…DEC strains were present on 2.84 and 0.75% of dairy products and meat products including beef, pork goat, lamb meat and poultry, respectively (Canizalez-Roman et al, 2013). Additionally, raw fish such as Sushi and ready-to-eat (RTE) foods are consumed without further cooking which is considered to be a potential risk because of contamination by microorganisms during processing and storage (Jain et al, 2008;Terajima et al, 1999;Yu et al, 2016). Furthermore, food borne disease outbreaks associated with fresh fruits and vegetables, especially leafy green vegetables, have been increasing in occurrence worldwide (Herman et al, 2015;Hyde R. 2011;Kozak et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Prevalence, antimicrobial resistance and multiple-locus variable-number tandem-repeat analysis profiles of diarrheagenic Escherichia coli isolated from different retail foods

Wang

Nakamura

Kage-Nakadai

et al. 2017

International Journal of Food Microbiology

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Diarrheagenic E. coli (DEC) isolates were recovered from local retail markets and the Osaka Municipal Central Wholesale Market in Japan. Retail food samples were collected for analysis in Osaka Japan from 2005 to 2008 and consisted of 32 beef, 28 pork, 20 poultry, 136 fish, 66 fruits and vegetables and 51 ready-to-eat (RTE) food samples. A total of 82 DEC strains were recovered from 64 (19%) food samples with the highest prevalence in poultry (100%, 20/20), followed by pork (54%, 15/28), beef (28%, 9/32), fruits and vegetables (12%, 8/66), fish (6.6%, 9/136) and RTE foods (5.9%, 3/51). Most of the strains belonged to E. coli possessing the enteroaggregative E. coli (EAEC) heat-stable enterotoxin 1 (EAST1) gene (EAST1EC; n=62, P<0.0001) and enteropathogenic E. coli (EPEC; n=16, P<0.01), whereas only 1 strain belonged to Shiga toxin-producing E. coli (STEC), 1 to EAEC and 2 to enterotoxigenic E. coli (ETEC) strains. Of the 82 DEC isolates, 22 O and 13H serogroups were detected, including some specific serogroups (O91, O103, O115, O119, O126, and O157) which have been associated with human diarrheal infections. Phylogenetic group A and B1 were predominant among the DEC isolates. Antimicrobial resistance to tetracycline was most common (49%), followed by nalidixic acid (28%), ampicillin (24%), sulfamethoxazole/trimethoprim (20%), and cephalothin (18%). All isolates were susceptible to aztreonam. Of the resistant strains, 44% (22/50) demonstrated resistance to >3 antimicrobial agents. Isolates resistant to >5 antimicrobials were only found in the meat samples, while isolates from the fruits and vegetables as well as RTE foods showed resistance to only 1 or 2 antimicrobial agents. Sixty one percent of EAST1EC, 56% of EPEC and all of the EAEC and ETEC were resistant to at least 1 antimicrobial agent. Multiple-locus variable-number tandem repeat analysis (MLVA) was used in this study for genotyping of DEC. The 82 isolates collected for this study showed 77 distinct MLVA profiles located among 3 branches. The Simpson's Index of Diversity (D) was 99.9% at its highest. The high diversity of these food strains would suggest their originating from a variety of sources and environments. In conclusion, retail food samples in Japan were contaminated with DEC; EAST1EC, a putative DEC, were detected at high rates in poultry, pork and beef. Isolates resistant to >3 antimicrobials were found only in raw meat and fish. Food animals may act as the reservoir for multi-resistant bacteria. Due to the finding that nearly 1/3 of EAST1EC strains were resistant to >3 antimicrobials, additional surveillance for EAST1EC should be initiated.

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“…Transfer frequencies of E. coli possessing class 1 integron isolated from cooked meat products in China were measured at 10 ¡6 to 10 ¡4 (T/R). 21 Salmonella harboring class 1 integron transferred plasmids to E. coli through conjugation at the frequencies of 10 ¡6 and 10 ¡5 (T/R). 22,23 While the possibility of conjugative transfer of antibiotic resistance might increase as a result of increased number of antibiotic resistances and the presence of class 1 integron, 24 results did not support that integron was a factor for conjugation frequencies in this experiment.…”

Section: ¡5mentioning

confidence: 99%

Conjugative transmission of antibiotic-resistance from stream waterEscherichia colias related to number of sulfamethoxazole but not class 1 and 2 integrase genes

Suhartono

Savin

2016

Mobile Genetic Elements

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A conjugation assay was used to determine the effects of phenotypic resistance to one to up to 5 antibiotics, sampling site of origin, presence or absence of class 1 and/or class 2 integrase (intI) genes (intI1 and intI2), and the number of sulfamethoxazole resistance (sul) and trimethoprim resistance (dfr) genes on the transfer frequencies of plasmids from environmental, antibioticresistant Escherichia coli. Of 51 sulfamethoxazole and trimethoprim-resistant E. coli isolates conferring at least one mob gene (mob P51 , mob F11 , mob F12 , mob Q11 , mob Q12 , or mob Qu ), 38 produced transconjugants with an overall mean frequency of 1.60 £ 10 ¡3 transconjugants/ donors (T/D) or 5.89 £ 10 ¡3 transconjugants/recipients (T/R). The presence or absence of intI1 and intI2 and the presence or absence of different targeted dfr genes (dfrA1, dfrA8, dfrA12, dfrA14, dfrA17, and/or dfrB3) were not statistically related to plasmid transfer frequencies as determined by ANOVA (P 0.05). However, E. coli isolates recovered 2 km downstream of wastewater treatment plant effluent input, and those possessing resistance to 3 antibiotics had significantly greater plasmid transfer frequency than their counterparts when calculated as T/D (ANOVA followed by Fisher's least significant difference means comparison, P < 0.05). Greater plasmid transfer frequency calculated as T/D was also measured for E. coli possessing 3 compared to a single sul gene. The invitro frequency suggests that horizontal gene transfer of conjugative mediated-antibiotic (sul) resistance genes may be significant among resistant, stream bacteria.

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Characterization and horizontal transfer of class 1 integrons in Escherichia coli isolates from cooked meat products

Cited by 13 publications

References 29 publications

Assessing the Impact of Heat Treatment of Food on Antimicrobial Resistance Genes and Their Potential Uptake by Other Bacteria—A Critical Review

Assessing the Impact of Heat Treatment of Food on Antimicrobial Resistance Genes and Their Potential Uptake by Other Bacteria—A Critical Review

Prevalence, antimicrobial resistance and multiple-locus variable-number tandem-repeat analysis profiles of diarrheagenic Escherichia coli isolated from different retail foods

Conjugative transmission of antibiotic-resistance from stream waterEscherichia colias related to number of sulfamethoxazole but not class 1 and 2 integrase genes

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