Multi-drug resistant extended-spectrum beta-lactamase producing E. coli and Salmonella on raw vegetable salads served at hotels and restaurants in Bharatpur, Nepal

Adhikari, Sanjib; Pandey, Asmita; Khadka, Sujan; Adhikari, Madhuri; Kandel, Hemraj; Pathak, Sandhya

doi:10.1186/s13104-019-4557-9

Cited by 28 publications

(29 citation statements)

References 23 publications

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“…In their study, approximately 38% of RTE foods were contaminated with AMR bacteria due to poor hygienic processing and handling of foods (27). Our ndings are also consistent with the study conducted in Nepal, where a high prevalence of MDR foodborne bacteria was associated with non-gloved food handlers and unsanitized food utensils (28). Moreover, the comparative study was done in Brazil also indicated that the prevalence of foodborne bacteria usually correlates with inadequate hygiene, inappropriate food handling, and crosscontamination (29).…”

Section: Discussionsupporting

confidence: 90%

Antimicrobial-Resistant Pathogens in Food Handlers Serving in Mass Catering Centers

Yenew¹,

Admasu²

2020

Preprint

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BackgroundThe prevalence of antimicrobial-resistant pathogens, including foodborne antibiotic-resistant bacteria, is ever increasing. An increase in antimicrobial resistance results in treatment failure and outbreaks. Mass food serving institutions are at a high risk of outbreaks due to the probability of mass infection.ObjectiveThis study aims to determine the contamination of food handlers with antibiotic-resistant bacteria and its associated factors at Debre Tabor University cafeteria.MethodsA laboratory-based cross-sectional study was conducted by following standard microbiological methods to isolate and identify foodborne bacteria from the hands of food handlers. The Kirby-Bauer disc diffusion method was used for perform the resistance profiles of the foodborne bacteria that were identified from the hands of the food in March 2020. Thirty samples each from hand and food utensil swabs were collected. Besides, work experience, drug use characteristics, and educational status of the food handler’s data were collected by using an observational checklist and interview questions. Descriptive statistics, correlation, and linear regressions were used to analyze the data.ResultsThe result shows the contamination of food handlers with varying pathogenic microbial organisms. The food handlers were mostly contaminated with multiple antibiotics-resistance (MAR) of Escherichia coli 43% (95% CI: 41.2%, 46.9%), Salmonella 36.7% (95% CI:33.2%, 38.7%), and Shigella 20% (95% CI: 19.2%, 26.9%). The study identifies poor personnel hygiene, lack of food safety training, and lack of sufficient food safety knowledge of the food handlers.ConclusionsThe contamination of food handlers with antimicrobial-resistant microbes at the university cafeteria could indicate the likelihood of the occurrence of foodborne outbreaks. Hence, continuous awareness creation and strict supervision were preventing the contamination of the food and related consequences.

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Section: Discussionsupporting

confidence: 90%

Antimicrobial-Resistant Pathogens in Food Handlers Serving in Mass Catering Centers

Yenew¹,

Admasu²

2020

Preprint

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“…Moreover, the detailed distributions of gene variants in these isolates are presented in Table 4. The highest incidence was reported for bla CTXM-1 (56), followed by bla SHV-12 (35), bla TEM-1 (25), bla CTXM-2 (21), bla CTXM-9 (6), and bla TEM-135 (2), with only one isolate harboring bla TEM-4 . 1 (2.78%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 1 (9.09%) 0 (0%) 0 (0%) 0 (0%) TEM-4 (1, 0.67%) 0 (0%) 1 (7.14%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) SHV-12 ( 12.5%) 0 (0%) 0 (0%) 0 (0%) 0 (0%) 1 (8.33%) 0 (0%)…”

Section: Molecular Characterization Of Esbl-encoding Genesmentioning

confidence: 99%

Heavy Metal Tolerance Trend in Extended-Spectrum β-Lactamase Encoding Strains Recovered from Food Samples

Junaid

Ejaz

Asim

et al. 2021

IJERPH

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This study evaluates bacteriological profiles in ready-to-eat (RTE) foods and assesses antibiotic resistance, extended-spectrum β-lactamase (ESBL) production by gram-negative bacteria, and heavy metal tolerance. In total, 436 retail food samples were collected and cultured. The isolates were screened for ESBL production and molecular detection of ESBL-encoding genes. Furthermore, all isolates were evaluated for heavy metal tolerance. From 352 culture-positive samples, 406 g-negative bacteria were identified. Raw food samples were more often contaminated than refined food (84.71% vs. 76.32%). The predominant isolates were Klebsiella pneumoniae (n = 76), Enterobacter cloacae (n = 58), and Escherichia coli (n = 56). Overall, the percentage of ESBL producers was higher in raw food samples, although higher occurrences of ESBL-producing E. coli (p = 0.01) and Pseudomonas aeruginosa (p = 0.02) were observed in processed food samples. However, the prevalence of ESBL-producing Citrobacter freundii in raw food samples was high (p = 0.03). Among the isolates, 55% were blaCTX-M, 26% were blaSHV, and 19% were blaTEM. Notably, heavy metal resistance was highly prevalent in ESBL producers. These findings demonstrate that retail food samples are exposed to contaminants including antibiotics and heavy metals, endangering consumers.

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“…None of the studied isolates produced an ESBL, while a large number of worldwide studies reported their important rate isolation especially from food-producing animals as chicken, beef, pork, and milk [ 21 , 22 , 51 – 53 ]. The ESBL absence is a positive point since the food is essentially destined to immune-depressed patients.…”

Section: Discussionmentioning

confidence: 99%

Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco

Touimi

Bennani

Berrada

et al. 2020

International Journal of Microbiology

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Escherichia coli is related to foodborne disease and outbreaks worldwide. It mainly affects persons at high risk as newborns, infants, and individuals with impaired immune system in hospitals. Multidrug-resistant E. coli is currently spreading both in community and hospital settings. Our study aims to evaluate the presence of E. coli and the incidence of its antibiotic resistance in samples obtained from various cooked and raw foods (N = 300), food contact surfaces (N = 238), and food handlers (N = 40) in Moroccan hospital catering service. E. coli was identified using API 20E, and the antibiotic resistance patterns were obtained using the agar disk diffusion methods. However, PCR method was used for O157 and H7 typing. The samples analysis showed that 14.33%, 24.16%, and 45% of food, surfaces, and food handlers harbored E. coli, respectively, with the highest rates obtained in raw meats (34.88%) and salads (34.88%). Molecular amplification shows that 14 E. coli isolates carried the flagellar antigen H7, while there are no isolates showing amplification for O157. The high rate of resistance was noted against ampicillin (100%), amoxicillin-clavulanate acid (100%), nalidixic acid (61.62%), and cefotaxime (59.49%), and isolates obtained from food handler’s hands showed the highest rates of resistance. None of the isolates are extended-spectrum beta-lactamases producing, while 27.7% of the isolates were metallo-beta-lactams producing. This first study conducted on Moroccan hospital catering services may draw the authorities’ attention to the necessity of setting up a surveillance system to monitor the food preparation process and the safety of prepared food in healthcare settings.

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Multi-drug resistant extended-spectrum beta-lactamase producing E. coli and Salmonella on raw vegetable salads served at hotels and restaurants in Bharatpur, Nepal

Cited by 28 publications

References 23 publications

Antimicrobial-Resistant Pathogens in Food Handlers Serving in Mass Catering Centers

Antimicrobial-Resistant Pathogens in Food Handlers Serving in Mass Catering Centers

Heavy Metal Tolerance Trend in Extended-Spectrum β-Lactamase Encoding Strains Recovered from Food Samples

Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco

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