Prevalence and Antimicrobial Resistance of Foodborne Pathogens Isolated from Food Products in China

Abstract

This study was undertaken to investigate the prevalence of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Escherichia coli O157:H7 in Chinese food products. The prevalence of these pathogens was 3.46%, 5.79%, 7%, 0.24%, and 0%, respectively. Raw meats were mainly contaminated with Salmonella (39/365, 10.7%), L. monocytogenes (26/365, 7.1%), and S. aureus (40/365, 11%), while cooked food products were mainly contaminated with L. monocytogenes (45/384, 11.7%) followed by S. aureus (12/384, 3.1%), and raw milk was mainly contaminated with S. aureus (34/209, 16.3%) and Salmonella (4/209, 1.9%). Antimicrobial resistance was evaluated in Salmonella, L. monocytogenes, and S. aureus. Antimicrobial resistance for L. monocytogenes was most frequently observed for cefotaxime (51/72, 70.8%) followed by furazolidone (40/72, 55.6%). Multiple resistance (resistance to >or=2 antibiotics) was observed for 63.9% (46/72) of L. monocytogenes isolates. Resistance of Salmonella was most frequently observed to amoxicillin (11.6%), ticarcilline (11.6%), cephalothin (11.6%), and cefuroxime (11.6%). Multiple resistance was observed for 16.3% (7/43) of the Salmonella isolates. Staphylococcus aureus was resistant to penicillin (93.1%) followed by tetracycline and oxacillin COAG (49.4% and 37.9%, respectively). About 79% (69/87) of S. aureus isolated demonstrated multiple resistance. The data showed that raw meat, cooked food products, and raw milk were most commonly contaminated with foodborne pathogens and many pathogens were resistant to different antibiotics. The study provided useful information for assessment of the possible risk posed to Chinese consumers, which has significant public health impact in China.

Antimicrobial resistance, class 1 integrons, and horizontal transfer in Salmonella isolated from retail food in Henan, China

“…The prevalence of Salmonella in food products of other provinces in China was 3.5% in Jiangsu, 20.9% in Hebei, and 36.8% in Shaanxi [7,11,17]. Our results not only provide information about the prevalence of foodborne Salmonella in Henan, but also provide a better understanding of the differences in contamination by Salmonella among the different provinces in China.…”

First study of Salmonella in meat in Romania

“…However, the resistance rate is higher than the one reported by Yan et al (2010) [15], Chao et al (2007) [33], and Thong and Modarressi (2011) [12]. Concerning food-borne Salmonella, the resistances of most concern are those against quinolones and cephalosporins, both of which are mentioned in the WHO list of critically important antibiotics for human medicine [5].…”

Staphylococcus: Isolation, Identification and Antimicrobial Resistance in Dairy Cattle Farms, Municipal Abattoir and Personnel in and Around Asella, Ethiopia

“…The current study has showed very high level of resistance (85.5%) of Staphylococcus species isolates against Penicillin G. Moreover S. aureus have shown the resistance of Penicillin G was found to be 95.5% (Table 5), which is similar to [31] 96.7% and [44] 87.2%. This high level of resistance was due to isolate produced a penicillinase enzyme (a type of β-lactamase) that hydrolysed the beta-lactam ring of penicillin [45].…”