Frequency and characteristics of ESBL-producing Escherichia coli isolated from Mexican fresh cheese

Abstract

Fresh cheese is one of the most consumed products of the dairy industry in México. This study aimed to determine the frequency, antimicrobial resistance, and genetic characteristics of extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli in fresh cheese. From fresh cheese samples, E. coli was isolated and the production of ESBL, the antibiotic resistance patterns, the frequency of resistance genes, and the genetic relationship were analyzed. Sixty ESBL-producing E. coli belonging to phylogenetic groups A, C, and B1 were isolated and were highly resistant to the beta-lactam antibiotics, tetracycline, streptomycin, and trimethoprim-sulfamethoxazole. The bla CTX-M gene was detected in all isolates, either alone or in combination with bla TEM and bla SHV . Similarly, a high frequency of resistance genes tetA, strA, and strB and class 1 integrons were found. According to their ERIC-PCR fingerprints, the E. coli were clustered into eight groups. In conclusion, a high frequency of ESBL-producing, genetically diverse, and multidrug-resistant E. coli was found in fresh cheese. The presence of ESBL-producing E. coli in fresh cheese constitutes a public health issue because these bacteria may be pathogenic or contribute to the dissemination of resistance genes to other pathogenic and non-pathogenic bacteria.

Exploring Extended-Spectrum Beta-Lactamase (ESBL)-Producing Escherichia coli in Food-Producing Animals and Animal-Derived Foods

“…The presence of ESBL-producing E. coli has been documented in various food items across different regions, for example, milk samples in India [ 58 ], dairy products in Turkey and Mexico [ 59 , 60 ], meats, sushi, and sashimi in Northern Portugal [ 31 , 61 ], and poultry, cattle, swine, and vegetables in Germany [ 62 ]. Furthermore, ESBL-producing E. coli strains belonging to ST10 have been identified in meats, rectal swab samples from healthy individuals, and even human blood cultures [ 3 ].…”

Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)

“…Raw milk used in cheese production may contain pathogens such as E. coli, Listeria, Salmonella, and S. aureus [6,9,12]. These pathogens can survive and spread during cheese production if the milk is not pasteurized correctly or becomes contaminated during handling [52].…”

“…It is common for this variety of cheese to be a vehicle for pathogenic microorganisms, which can be attributed to unpasteurized milk or handling techniques during its production [4]. Unfortunately, there have been multiple cases of illness linked to the consumption of this cheese, as it may contain harmful microorganisms such as Salmonella [5][6][7], Listeria monocytogenes [8][9][10], Escherichia coli [11,12], and Staphylococcus aureus [6,13,14].…”