Occurrence of E. coli producing extended spectrum β lactamases (ESBL) or transferable AmpC β lactamases (pAmpC) in meat obtained from the Swedish market
| Main Authors: | National Food Agency, National Veterinary Institute |
|---|---|
| Format: | Report Journal |
| Terbitan: |
, 2011
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/818521 |
Daftar Isi:
- This study aimed to provide data required for identifying the extent to which food serves as a source of human exposure to ESBL/pAmpC-producing E. coli for use in future risk management strategies. The prevalence of these bacteria was investigated in 518 samples of imported meat from cattle, pigs and broilers and in 100 samples of Swedish broiler meat. ESBL/pAmpC-producing E. coli were isolated from meat after selective culture with 1 μg/ml cefotaxime. The isolates were characterised phenotypically and genotypically according to the recommendations by EFSA. To investigate the potential link between meat-associated ESBLs/pAmpCs and those found in patients in Sweden, the genes identified in E. coli from meat were compared against gene data from clinical ESBL/pAmpC-producing E. coli. ESBL/pAmpC-producing E. coli were found in 0-8% of imported beef samples, 2-13% of imported pork samples and 15-95% of broiler meat samples. The highest prevalence was in S. American broiler meat (95%), followed by European broiler meat (61%) and Danish broiler meat (15%). ESBL/pAmpC-producing E. coli were found in 44% of the Swedish broiler meat samples tested. Thus, these bacteria were frequently found in broiler meat, even in countries such as Sweden and Denmark with no use of cephalosporins in broiler production. The most prevalent ESBL gene among clinical E. coli in Sweden, blaCTX M 15, was found in 1% of the bacteria isolated from meat. The overall overlap between gene variants in bacteria isolated from meat and from Swedish patients was limited, indicating that meat is probably only a limited source of ESBL/pAmpC genes in human medicine. Further studies are needed, including a more detailed comparison of genes and E. coli isolates from meat and patients, to assess the potential public health risk of these bacteria in food.
- SE; sv; mia.egervarn@slv.se