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Kim J, Ndegwa E. One Health Landscape of Antimicrobial Resistance in Bacteria Isolated from Virginia between 2007-2021. Antibiotics (Basel) 2024; 13:504. [PMID: 38927171 PMCID: PMC11201128 DOI: 10.3390/antibiotics13060504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/23/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
The emergence of antimicrobial-resistant (AMR) bacteria has become a critical global One Health issue, mainly attributed to the extensive use of antimicrobial agents in human and agricultural settings. Regional and local AMR surveillance data is essential for implementing awareness and mitigation strategies. This article assesses AMR frequency in 1604 bacterial isolates consisting of Escherichia coli (E. coli) and Salmonella spp. isolated from diverse sources in Virginia, including farm animals, wildlife, environment, and food samples from 2007 to 2021. The results are based on the Kirby-Bauer disc diffusion assessment method of susceptibility to select antimicrobial agents, spanning nine distinct categories approved by the US Food and Drug Administration for clinical use. Streptomycin (STR) and tetracycline (TCY) exhibited the highest frequency of resistance in E. coli (39.1%) and Salmonella (25.2%), respectively. Multidrug resistance (MDR) was evident in 6.6% of E. coli and 10.9% of Salmonella isolates. Notably, 51% of E. coli and 36% of Salmonella isolates demonstrated resistance to more than one antimicrobial. None of the tested antimicrobials guaranteed effectiveness against the bacteria isolated from the surveyed sources and regions. The study found heightened MDR and distinct AMR patterns in bacteria isolated from food products compared to other sampled sources. These findings are vital for comprehending the current AMR landscape, prompting the development of strategies to mitigate the emergence of AMR bacteria, and advocating prudent antimicrobial use from a One Health perspective.
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Affiliation(s)
- Jimin Kim
- Columbia College, Columbia University, New York, NY 10027, USA
| | - Eunice Ndegwa
- Agricultural Research Station, Virginia State University, 1 Hayden Drive, Petersburg, VA 23806, USA
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Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat. Foods 2022; 11:foods11193030. [PMID: 36230106 PMCID: PMC9563869 DOI: 10.3390/foods11193030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022] Open
Abstract
A total of 11 fresh goat legs were collected at the retail level. Mesophiles, Pseudomonas spp., Enterobacteriaceae, staphylococci, enterococci, Clostridium perfringens, Campylobacter spp., and Listeria monocytogenes counts were determined. Nine samples were free of antibiotic residues, while in the other two samples the presence of sulfadiazine and doxycycline was detected. The antimicrobial resistance of E. coli, staphylococci, Macrococcus spp., and enterococci isolates was also evaluated. Clostridium perfringens was found in two samples. Methicillin-resistant Staphylococcus aureus was detected in one sample. S. epidermidis isolated from one sample containing doxycycline residues showed resistance to mupirocin. Moreover, multi-resistant S. epidermidis and M. caseolyticus were found. Most of the isolated Enterococcus faecium were multi-resistant. Neither extended-spectrum β-lactamase -producing E. coli nor vancomycin-resistant enterococci were detected in any sample. The presence of doxycycline or sulfadiazine could affect the goat meat microbiota since less microbial diversity was found in these samples compared to those free of antibiotics. The presence of antibiotic residues could increase the antimicrobial resistance of enterococci in fresh goat meat. The presence of multidrug-resistant bacteria in goat meat could be considered a potential threat and should be monitored. Special measures should be taken at the farm level and during slaughter to reduce antimicrobial resistance.
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A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece. Foods 2022; 11:foods11152370. [PMID: 35954135 PMCID: PMC9367892 DOI: 10.3390/foods11152370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
Meat quality dictates consumer preferences with hygiene forming a key component, especially in meat types with declining popularity, such as sheep and goat meat. Aiming to increase the marketability of sheep and goat meat, we examined 370 sheep and goat carcasses from two abattoirs in Greece. Tests included enumeration of the total mesophilic viable count, total psychrophilic viable count and coliform count, and detection of Salmonella spp., Listeria monocytogenes and presumptive ESBL Escherichia coli. Moreover, designated samples of meat were used to measure pH, moisture, total fat and protein content. Goat carcasses had significantly higher microbial counts compared to sheep carcasses. Lamb and kid carcasses had larger TMVC, TPVC and coliform counts compared to carcasses from adult animals. One strain of L. monocytogenes (0.8%), typed as serovar 1/2a (3a), was isolated from one adult sheep carcass. Twelve strains of ESBL Escherichia coli (25%) were isolated; there were not any strains of Salmonella spp. The average values of pH, moisture, total fat and total protein were 5.83%, 67.76%, 7.21% and 21.31%, respectively, for sheep carcasses and 5.70%, 68.2%, 5.69% and 24.10%, respectively, for goat carcasses. The results showed a small deviation in assessed parameters, implying the uniformity of the conditions concerning rearing and slaughtering.
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9050803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.
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Kim C, Almuqati R, Fatani A, Rahemi A, Kaseloo P, Wynn C, Nartea T, Ndegwa E, Rutto L. Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia. J Food Saf 2021. [DOI: 10.1111/jfs.12895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Chyer Kim
- Agricultural Research Station Virginia State University Petersburg Virginia USA
| | - Rehab Almuqati
- Department of Biology Virginia State University Petersburg Virginia USA
| | - Abeer Fatani
- Department of Biology Virginia State University Petersburg Virginia USA
| | - Alireza Rahemi
- Agricultural Research Station Virginia State University Petersburg Virginia USA
| | - Paul Kaseloo
- Department of Biology Virginia State University Petersburg Virginia USA
| | - Crystal Wynn
- Department of Family and Consumer Sciences Virginia State University Petersburg Virginia USA
| | - Theresa Nartea
- Cooperative Extension Virginia State University Petersburg Virginia USA
| | - Eunice Ndegwa
- Agricultural Research Station Virginia State University Petersburg Virginia USA
| | - Laban Rutto
- Agricultural Research Station Virginia State University Petersburg Virginia USA
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Birgen BJ, Njue LG, Kaindi DWM, Ogutu FO, Owade JO. Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries? Crit Rev Food Sci Nutr 2020; 62:106-118. [PMID: 32847381 DOI: 10.1080/10408398.2020.1812505] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Prevalent risks in meat value-chains of sub-Saharan African (SSA) countries are increasingly attributed to microbial rather than chemical hazards. Resource constraints and lack of capacity has limited the utilization of risk assessment tools in the instituting of food controls to mitigate the risks. The review sought to bring to light the focus of risk assessment studies in SSA while generating evidence of feasible options to further the contribution of this component in risk mitigation. The informal street vending sector emerges as a priority in the meat value chain with a vendor population that are unwilling to abandon it. Campylobacter and Staphylococcus aureus are prevalent risks that have bedeviled this sector. However, limited risk assessment studies with capacity to inform proper food controls for the sector have been done. Evidence in place indicate that the incorporation of qualitative aspects in quantitative approaches serve as less-costly and effective ways of generating risk estimates. Limitations of capacity and gaps in epidemiological data are also circumvented. Considering that the street-vending sector is robust and its dynamics of operation are not fully in the picture of policy actors; incorporation of a participatory approach that combines qualitative and quantitative aspects of risk assessment is highly recommended.
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Affiliation(s)
- Beatrice J Birgen
- Elimu Millers Department, Moi University, Eldoret, Kenya.,Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Lucy G Njue
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Dasel W M Kaindi
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Fredrick O Ogutu
- Food Technology Division, Kenya Industrial Research and Development Institute, GPO, Nairobi, Kenya
| | - Joshua O Owade
- Food Technology Division, Kenya Industrial Research and Development Institute, GPO, Nairobi, Kenya
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Wang T, Guo H, Zhang H, Ren F, Zhang M, Ge S, Luo H, Zhao L. Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage. Food Sci Anim Resour 2019; 39:209-221. [PMID: 31149663 PMCID: PMC6533395 DOI: 10.5851/kosfa.2019.e16] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 02/19/2019] [Accepted: 02/22/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, the changes in microbial communities of lamb meat packaged in the
air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase
chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the
storage at 4°C. For the PT lamb, the total viable count (TVC) was
107 CFU/g on Day 5, and the dominated bacteria were
Pseudomonas fragi, P. fluorescens, and
Acinetobacter spp. For the VAC lamb, the TVC was
107 CFU/g on Day 9, and the dominated bacteria were lactic acid
bacteria, including Carnobacterium divergens, C.
maltaromaticum, and Lactococcus piscium. One
strain of Pseudomonas spp. also appeared in VAC lamb. The
relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT
lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC
lamb than that of PT lamb. The microbial compositions changed faster in the lamb
stored in a PT than that stored in a VAC, and microbial community compositions
of the late storage period were largely different from those of the early
storage period for both the conditions. The findings of this study may guide
improve the lamb hygiene and prolong the shelf life of the lamb.
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Affiliation(s)
- Taojun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huiyuan Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ming Zhang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Shaoyang Ge
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Hebei Engineering Research Center of Animal Product, Sanhe 065200, China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Evaluation of Microbial Loads on Dried and Fresh Shiitake Mushrooms ( Lentinula edodes) as Obtained from Internet and Local Retail Markets, Respectively. Food Saf (Tokyo) 2016; 4:45-51. [PMID: 32231904 DOI: 10.14252/foodsafetyfscj.2016005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Accepted: 03/11/2016] [Indexed: 11/21/2022] Open
Abstract
Consumer demand for shiitake mushrooms is increasing. However, food safety information regarding the prevalence of microbial pathogens on the products sold via the Internet or at local retail markets is limited. The present study was conducted to assess the microbial load on shiitake mushrooms sold through the Internet and at local (central Virginia) retail markets. A total of 90 shiitake mushroom products, consisting of locally-purchased whole (LW) and sliced (LS) and Internet-procured whole (IW), sliced (IS), and powdered (IP) forms, were tested. High levels of aerobic mesophiles (6.9 ± 1.3 to 7.5 ± 1.1 log CFU/g), yeast and mold (5.8 ± 0.9 to 6.0 ± 0.3 log CFU/g), and coliforms (1.6 ± 1.0 to 1.9 ± 1.1 log MPN/g) were found in locally-acquired mushrooms. One LW sample and 2 of LS contained Listeria spp. Our findings suggest that shiitake mushroom producers and retailers need to be aware of potential microbial hazards associated with handling fresh shiitake mushrooms and consumers should take appropriate precautions when handling fresh shiitake mushrooms to prevent cross-contamination and possible foodborne illness in the home.
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