Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

Jahan, Musarrat; Zhanel, George G.; Sparling, Richard; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2015.01.013

Cited by 61 publications

(41 citation statements)

References 55 publications

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“…The transferability of tet M genes from E. faecium to Listeria innocua and L. monocytogenes has also been reported by Jahan and Holley . The same strain was also able to transfer antibiotic resistance genes to clinical isolates of E. faecium and E. faecalis …”

Section: Discussionsupporting

confidence: 70%

“…The food chain is considered to be one of the main routes for transmission of antibiotic resistance genes between bacteria. Several studies have been conducted to evaluate the transfer of antibiotic resistance genes but most of them concern the transfer of tetracycline resistance genes from raw food or are only concerned with single strains . Thus, the aim of this study was to evaluate the possibility of the horizontal transfer of resistance genes to aminoglycosides, tetracyclines, and macrolides in E. faecalis and E. faecium strains isolated from ready‐to‐eat dishes purchased in bars and restaurants.…”

Section: Introductionmentioning

confidence: 99%

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Enterococci from ready‐to‐eat food – horizontal gene transfer of antibiotic resistance genes and genotypic characterization by PCR melting profile

Chajęcka‐Wierzchowska

Zadernowska

Zarzecka

et al. 2018

J Sci Food Agric

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Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Enterococci from ready‐to‐eat food – horizontal gene transfer of antibiotic resistance genes and genotypic characterization by PCR melting profile

Chajęcka‐Wierzchowska

Zadernowska

Zarzecka

et al. 2018

J Sci Food Agric

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“…Tetracycline resistance, mediated by the tetM gene, and the ermB erythromycin resistance gene seem to be the most common [180,199]. In vitro experiments have shown that AR determinants can be transferred from meat associated LAB to other LAB and to pathogens [201,202]. A similar pattern exists in CNS [180,203,204], showing that most AR genes are shared in nearly all meat associated Gram-positive bacteria [180].…”

Section: Antibioticmentioning

confidence: 93%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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“…Spreading of antibiotic resistance is an increasing threat and pathogens can acquire this resistance by conjugation [25,26]. The genes encoding antibiotic resistance can be placed on the chromosome or on plasmids; it is strongly recommend to avoid the use of starter or probiotic microorganisms carrying these genes on plasmids, as they can transfer genes to pathogens into the gut [26].…”

Section: Susceptibility Of Propionibacterium To Antibioticsmentioning

confidence: 99%