Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

“…In this study, the presence of multidrug-resistant E. coli to B-lactams groups is attributable to the acquired ability of the strains to produce Blactamase, which hydrolyzes B-lactams ring, rendering the entire compound inactive. Osaili et al (2014) reported that most Salmonella isolates were resistant to the majority of antibiotics tested. Harakeh et al (2005) also found that 86 and 57% of the Salmonella isolates from meat-based fast food in Lebanon were resistant to trimethoprim-sulfamethoxazole and gentamicin, respectively.…”

Section: Discussionmentioning

confidence: 99%

Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Younis¹,

Nasef²,

Salem

2019

SVU-International Journal of Veterinary Sciences

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A total of five Escherichia coli and eight Salmonella isolates were recovered from ready-to-eat meat samples obtained from different street vendors in Luxor city, Egypt. Bacterial isolates were assayed for antimicrobial susceptibility, its virulence and antimicrobial resistance genes. The total number recovered positive Salmonella spp and E. coli were 8 (6.66%) and 5 (4.16%) respectively. All E. coli isolates were exhibited resistance against streptomycin and cephalothin. While all Salmonella isolates were resistant to nalidixic acid. PCR screening for virulence genes showed that 2 (40%) of the E. coli (O111:H4) serovar were positive for stx1, stx2, and eaeA. While Salmonella enteritidis, typhimurium, and virchow hold invA, hilA and stn genes with percentage of 37.5, 25 and 12.5% respectively. The identified tetracycline resistance gene for E. coli isolates were tetB (60%), tetC (20%) and tetD (20%). The β-lactamase resistance gene blaCTX was identified in 50% of Salmonella isolates represented by S. enteritidis, S. typhimurium and S. Virchow. The blaCMY genes were detected in S. typhimurium and S. infantis (37.5%). These results highlighted the role of ready-to-eat meat as a potential source for multidrugresistant strains of E. coli and Salmonella. The current results indicate the need for applying hygienic practices in food outlets-especially in street vendors-to reduce the incidence of foodborne bacteria and to prevent future food-borne outbreaks in the studied area.

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“…This detection rate of Salmonella -positive samples is close to the 57.5% of street-vended foods ( n = 40) in Ethiopia (Mulugeta and Million, 2013), yet it is much higher than the 41.0% of RTE meats ( n = 79) in Taiwan (Manguiat and Fang, 2013), and the 40.0% of RTE meats ( n = 20) in Havana, Namibia (Shiningeni et al, 2018). On the other hand, other studies have reported extremely low detection rates of Salmonella -positive samples (<4.0%) in RTE meat products (Osaili et al, 2014; Yang et al, 2016; Yang et al, 2018). Together these results indicated that Salmonella in RTE meat products throughout the world was more prevalent in specific years tested.…”

Section: Discussionmentioning

confidence: 84%

Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat

Wang

Sheng

et al. 2019

Front. Microbiol.

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Pickled ready-to-eat meat (PRTEM) is a meat product that is treated with various seasonings and then cooked. PRTEM is a popular food consumed mostly in China and some Asian countries. Since this food is considered ‘ready to eat’, once it is contaminated by foodborne pathogens such as Salmonella, the prospect for significant morbidity, mortality, and immeasurable economic losses can occur. Here we investigated the prevalence and concentration of Salmonella in 107 PRTEM samples collected from Shaanxi, China during 2015–2016. Furthermore, we analyzed the serotype, antibiotic susceptibility, and presence of antibiotic resistance genes and amino acid mutations in 219 Salmonella isolates, followed by subtyping of 115 representative isolates. The average detection rate of Salmonella-positive PRTEM was 58.9%, and the average most probable number (MPN) of Salmonella in positive samples was 2.27 logMPN per gram of sample (range: 2.10–2.43). Ten serotypes were identified from the 219 Salmonella isolates, with S. Thompson (37.9%) and S. Indiana (20.5%) being predominant. The remaining serotypes were S. Typhi (7.8%), S. Typhimurium (7.3%), S. Mbandaka (6.9%), S. Albany (6.4%), S. Blockley (5.5%), S. Infantis (4.1%), S. Escanaba (3.2%), and S. Dusseldorf (0.5%). All isolates were resistant to ceftiofur (100%), while most of them were resistant to ciprofloxacin (99.1%), amoxicillin-clavulanic acid (97.7%), trimethoprim-sulfamethoxazole (96.4%), ampicillin (92.3%), sulfisoxazole (92.2%), tetracyclines (90.4%), and nalidixic acid (90.4%), respectively. A single mutation of Ser83Phe (27.1%) and double mutations of Ser83Phe-Asp87Gly (25.9%) in GyrA were detected in 85 isolates, whereas mutations of Thr57Ser (63.9%) and Ser80Arg (36.1%) in ParC were detected in 122 isolates. qnrB, oqxAB, aac(6′)-Ib, and qnrA were present in 50 (22.8%), 48 (21.9%), 26 (11.9%), and 1 (0.5%) isolate(s), respectively. Pulse field gel electrophoresis results revealed that those isolates recovered from the same type of PRTEM or the same sampling place shared identical or similar DNA profiles, antibiotic resistance phenotypes, and even plasmid-mediated quinolone resistance encoding genes. The findings indicate that Salmonella is commonly prevalent in PRTEMs at high concentrations in Shaanxi, China. More attention should be paid to the processing and storage of this ready-to-eat food to prevent bacterial contamination and foodborne outbreaks.

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Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

Cited by 38 publications

References 31 publications

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat

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