Multi–antibiotic resistant bacteria in frozen food (ready to cook food) of animal origin sold in Dhaka, Bangladesh

Sultana, Fouzia; Kamrunnahar,; Afroz, Hafsa; Jahan, Afroz; Fakruddin, Md.; Datta, Suvamoy

doi:10.12980/apjtb.4.2014b85

Cited by 28 publications

(31 citation statements)

References 10 publications

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“…Enteric fever cases have occurred throughout the study period which implied that safety of drinking water hygienic practice and sanitation have not improved much over that period. In our study period, only 18.85% showed growth which is similar to the results done by Masoumi et al and Sultana et al[21,22]. There is direct relationship between the volume of blood obtained and the yield of a blood culture (University of Pennsylvania Medical Center Guidelines for Antibiotic Use, 2010).…”

Section: Discussionsupporting

confidence: 90%

“…Lack of growth in blood culture during isolation of pathogen is common, most probably, due to the use of antibiotics prior to blood collection for culture. Availability and misuse of antibiotics even for mild cases of fever is common in Nepal [22]. A relation between antibiotic use and its resistance in clinical isolates had been proven in more studies.…”

Section: Discussionmentioning

confidence: 99%

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Antibiogram pattern of Salmonella in blood samples of enteric fever patients at Lalitpur, Nepal

Gurung¹,

Pandey²,

Shah³

et al. 2016

Asian Pac J Trop Dis

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Antibiogram pattern of Salmonella in blood samples of enteric fever patients at Lalitpur, Nepal

Gurung¹,

Pandey²,

Shah³

et al. 2016

Asian Pac J Trop Dis

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“…We isolated S. aureus from 76.47% of chicken meat. Previous studies conducted in Bangladesh reported a wide range of S. aureus prevalence in chicken meat which varied from 24.56-95.83% (Islam et al, 2014;Datta et al, 2012;Sultana et al, 2014 andAndrew et al, 2011). This variation in prevalence with our findings might be due to the variation in the type of sample (Andrew et al, 2011) like raw and frozen sample.…”

Section: Discussionmentioning

confidence: 97%

Multi–drug resistant Staphylococcus aureus isolated from milk, chicken meat, beef and egg in Bangladesh

Rahman

Islam

et al. 2018

Res. Agric. Livest. Fish.

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Staphylococcal infection is one of the most common food-borne diseases in the world. Moreover, antimicrobial resistance of pathogenic bacteria, including Staphylococcus (S.) aureus is an emerging problem of food safety. This study was conducted to investigate the prevalence of S. aureus in milk, chicken meat, egg and beef; and to determine the multi-drug resistance (MDR) profile of S. aureus in Mymensingh and Gazipur districts, Bangladesh. A total of 189 samples of milk (n=108), chicken meat (n=51), egg (n=20) and beef (n=10) were collected from Bangladesh Agricultural University dairy farm, American dairy farm, Gazipur and different dairy farms of municipal area and retail shops during July 2016 to June 2018. S. aureus were isolated and identified by conventional methods and polymerase chain reaction (PCR). Antimicrobial susceptibility tests were done through disc diffusion test using 10 commonly used antibiotics. The overall prevalence of S. aureus in all food samples was 43.39%. A total of 39 (76.47%) chicken meat, 25 (23.15%) milk, 11(55%) egg and 07 (70%) beef samples were S. aureus positive through conventional method. Among 82 culture positive samples only 39 samples (47.56%) were confirmed by PCR. Antibiogram study showed that S. aureus isolated from chicken meat were mostly resistant to oxytetracycline (71.79%); and highly sensitive to amikacin (100%) and neomycin (100%). S. aureus isolated from milk samples were highly sensitive to neomycin (100%), and resistant to amikacin (56%). Only 28.57% isolates of S. aureus originated from beef samples were resistant to oxytetracycline and 100 % isolates were sensitive to ciprofloxacin, gentamicin, erythromycin, azithromycin, doxycycline. Similarly, S. aureus isolated from egg samples were resistant to erythromycin (81.82%) and 100% sensitive to amikacin. Out of 41.46% MDR isolates 12%, 53.85%, 90.91% and 0% of the S. aureus originated from milk, chicken meat, egg and beef respectively. The higher prevalence of S. aureus in chicken meat, beef, egg and milk indicates unhygienic production, marketing and processing of these foods. Presence of MDR S. aureus in these foods might pose serious public health threats. Rational use of antibiotics with higher sensitivity should be prescribed in managing poultry diseases to reduce re-emerging MDR in Bangladesh.Res. Agric., Livest. Fish.5(2): 175-183, August 2018

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“…55 An evaluation in Poland of the resistant profile of Staphylococcus spp. isolated from 858 RTE foods (cheeses, cured meats, sausages, smoked fish, salads) found that 54.9% of the isolates were resistant to at least one class of antibiotics, and, of these, 35.4% of the strains were multidrug resistant, suggesting that RTE food is an important route for the transmission of resistant bacteria.…”

Section: Bacteria In the Food Chainmentioning

confidence: 99%

Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts

Friedman

2015

J. Agric. Food Chem.

130

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Foodborne antibiotic-resistant pathogenic bacteria such as Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahemolyticus can adversely affect animal and human health, but a better understanding of the factors involved in their pathogenesis is needed. To help meet this need, this overview surveys and interprets much of our current knowledge of antibiotic (multidrug)-resistant bacteria in the food chain and the implications for microbial food safety and animal and human health. Topics covered include the origin and prevalence of resistant bacteria in the food chain (dairy, meat, poultry, seafood, and herbal products, produce, and eggs), their inactivation by different classes of compounds and plant extracts and by the use of chlorine and physicochemical methods (heat, UV light, pulsed electric fields, and high pressure), the synergistic antimicrobial effects of combinations of natural antimicrobials with medicinal antibiotics, and mechanisms of antimicrobial activities and resistant effects. Possible areas for future research are suggested. Plant-derived and other safe natural antimicrobial compounds have the potential to control the prevalence of both susceptible and resistant pathogens in various environments. The collated information and suggested research will hopefully contribute to a better understanding of approaches that could be used to minimize the presence of resistant pathogens in animal feed and human food, thus reducing adverse effects, improving microbial food safety, and helping to prevent or treat animal and human infections.

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Multi–antibiotic resistant bacteria in frozen food (ready to cook food) of animal origin sold in Dhaka, Bangladesh

Abstract: This type of frozen food contaminated with multi-antibiotic resistant microorganisms can be potential vehicles for transmitting food-borne diseases.

Cited by 28 publications

References 10 publications

Antibiogram pattern of Salmonella in blood samples of enteric fever patients at Lalitpur, Nepal

Antibiogram pattern of Salmonella in blood samples of enteric fever patients at Lalitpur, Nepal

Multi–drug resistant Staphylococcus aureus isolated from milk, chicken meat, beef and egg in Bangladesh

Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts

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