scholarly journals Dissemination and Comparison of Genetic Determinants of mcr-Mediated Colistin Resistance in Enterobacteriaceae via Retailed Raw Meat Products

2019 ◽  
Vol 10 ◽  
Author(s):  
Tereza Gelbíčová ◽  
Alžběta Baráková ◽  
Martina Florianová ◽  
Ivana Jamborová ◽  
Markéta Zelendová ◽  
...  
Keyword(s):  
Meat Products ◽  
Genetic Determinants ◽  
Colistin Resistance ◽  
Raw Meat

scholarly journals Whole-genome analysis of antimicrobial-resistant Escherichia coli in human gut microbiota reveals its origin and flexibility in transmitting mcr-1

2021 ◽  
Author(s):  
Yichen Ding ◽  
Woei-Yuh Saw ◽  
Linda Wei Lin Tan ◽  
Don Kyin Nwe Moong ◽  
Niranjan Nagarajan ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Gut Microbiota ◽  
Resistance Gene ◽  
Meat Products ◽  
Colistin Resistance ◽  
Human Gut ◽  
Antibiotic Resistant ◽  
Raw Meat ◽  
E Coli ◽  
Human Gut Microbiota

AbstractMultidrug resistant (MDR) Escherichia coli strains that carry extended-spectrum β-lactamases (ESBLs) or colistin resistance gene mcr-1 have been identified in the human gut at an increasing incidence worldwide. In this study, we sampled and characterized MDR Enterobacteriaceae from the gut microbiota of healthy Singaporeans and show that the prevalence of ESBL-producing and mcr-positive Enterobacteriaceae is 26.6% and 7.3%, respectively. Whole-genome sequencing of 37 E. coli isolates identified 25 sequence types and assigned them into six different phylogroups, suggesting that the human intestinal MDR E. coli strains are highly diverse. In addition, we found that E. coli isolates belonging to phylogroup D, B2 and F carry a higher number of virulence genes, whereas isolates of phylogroup A, B1 and E carry fewer virulence factor genes but are frequent carriers of florfenicol resistance gene floR and colistin resistance gene mcr-1. Comparison of the seven mcr-1-positive E. coli isolates revealed that mcr-1 is carried by conjugative plasmids or embedded in composite transposons, which could potentially mobilize mcr-1 to other pathogenic Enterobacteriaceae strains or MDR plasmids. Finally, we found that 12 out of the 37 MDR E. coli isolates in this study show high similarity to ESBL-producing E. coli isolates from raw meats from local markets, suggesting a potential transmission of MDR E. coli from meat products to the human gut microbiota. Our findings show diverse antibiotic resistance and virulence profiles of intestinal E. coli and call for better countermeasures to block the transmission of MDR E. coli via the food chain.ImportanceThe human gut can harbor both antibiotic resistant and virulent E. coli which may subsequently cause infections. In this study, the antibiotic resistance and virulence traits of antibiotic-resistant E. coli isolates from human gut microbiota of healthy subjects were investigated. The isolated E. coli strains carry a diverse range of antibiotic resistance mechanisms and virulence factor genes, are highly diverse to each other, and are likely to originate from raw meat products from the local markets. Of particular concern are seven E. coli isolates which carry colistin resistance gene mcr-1. This gene can be mobilized into other pathogens and MDR plasmids, thereby spreading resistance to the last-resort antibiotic colistin. Our findings also suggest that raw meat could serve as important source to transmit MDR bacteria into the human gut microbiota.

Comparative Genomic Analysis of Extended-spectrum β-lactamase and mcr-1 Positive Escherichia coli from Gut Microbiota of Healthy Singaporeans

2021 ◽  
Author(s):  
Yichen Ding ◽  
Woei-Yuh Saw ◽  
Linda Wei Lin Tan ◽  
Don Kyin Nwe Moong ◽  
Niranjan Nagarajan ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Meat Products ◽  
Genomic Analysis ◽  
Comparative Genomic Analysis ◽  
Comparative Genomic ◽  
Colistin Resistance ◽  
Human Gut ◽  
Raw Meat ◽  
E Coli ◽  
Resistance Plasmids

Multidrug resistant (MDR) Escherichia coli strains that carry extended-spectrum β-lactamases (ESBLs) or colistin resistance gene mcr-1 have been identified in the human gut at an increasing incidence worldwide. In this study, we isolated and characterized MDR Enterobacteriaceae from the gut microbiota of healthy Singaporeans and show that the detection rates for ESBL-producing and mcr -positive Enterobacteriaceae are 25.7% (28/109) and 7.3% (8/109), respectively. Whole-genome sequencing analysis of the 37 E. coli isolates assigned them into 25 sequence types and six different phylogroups, suggesting that the MDR E. coli gut colonizers are highly diverse. We then analysed the genetic context of the resistance genes and found that composite transposons played important roles in the co-transfer of bla CTX-M-15/55 and qnrS1 , as well as the acquisition of mcr-1 . Furthermore, comparative genomic analysis showed that 12 of the 37 MDR E. coli isolates showed high similarity to ESBL-producing E. coli isolates from raw meat products in local markets. By analyzing the core genome SNPs shared by these isolates, we identified possible clonal transmission of a MDR E. coli clone between human and raw meat, as well as a group of highly similar IncI2 (Delta) plasmids that might be responsible for the dissemination of mcr-1 in a much wider geographic region. Together, these results suggest that antibiotic resistance may be transmitted between different environmental settings by the expansion of MDR E. coli clones, as well as by the dissemination of resistance plasmids. Importance The human gut can harbor both antibiotic resistant and virulent E. coli which may subsequently cause infections. In this study, we found that MDR E. coli isolates from the gut of healthy Singaporeans carry a diverse range of antibiotic resistance mechanisms and virulence factor genes, and are highly diverse to each other. By comparing their genomes with the ESBL-producing E. coli isolates from raw meat products that were sampled at a similar time from local markets, we detected a MDR E. coli clone that was possibly transmitted between humans and raw meat products. Furthermore, we also found that a group of resistance plasmids might be responsible for the dissemination of colistin resistance gene mcr-1 in Singapore, Malaysia and Europe. Our findings call for better countermeasures to block the transmission of antibiotic resistance.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

2013 ◽  
Vol 2 (3) ◽  
pp. 36 ◽  
Author(s):  
Khadidja Boualem ◽  
Muriel Subirade ◽  
Yves Desjardins ◽  
Linda Saucier
Keyword(s):  
Meat Products ◽  
Inhibition Activity ◽  
Font Size ◽  
Zone Of Inhibition ◽  
Raw Meat ◽  
Median Size ◽  
Meat Cooking ◽  
Cooking Temperature ◽  
Zones Of Inhibition ◽  
Effective Use

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Nisin is an antimicrobial peptide produced by <em>Lactococcus</em><em> </em><em>lactis</em> spp. <em>lactis</em> widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Characterization of the Complete Nucleotide Sequences of mcr-1-Encoding Plasmids From Enterobacterales Isolates in Retailed Raw Meat Products From the Czech Republic

2021 ◽  
Vol 11 ◽  
Author(s):  
Marketa Zelendova ◽  
Costas C. Papagiannitsis ◽  
Adam Valcek ◽  
Matej Medvecky ◽  
Ibrahim Bitar ◽  
...  
Keyword(s):  
Meat Products ◽  
Study Data ◽  
Sequence Type ◽  
Sequence Database ◽  
The Czech Republic ◽  
Raw Meat ◽  
Geographical Regions ◽  
Antimicrobial Resistance Genes ◽  
Retail Meat

The aim of our study was to determine complete nucleotide sequence of mcr-1-carrying plasmids from Enterobacterales isolates recovered from domestic and imported raw retailed meat and compare them with plasmids available at the GenBank sequence database. A set of 16 plasmids originating from Escherichia coli (n = 13), Klebsiella pneumoniae (n = 2), and Citrobacter braakii (n = 1) were analyzed. In our previous study, data from whole genome sequencing showed that mcr-1 gene was located on plasmids of different incompatibility groups (IncHI2, IncI2, and IncX4). The IncI2 (n = 3) and IncX4 (n = 8) plasmids harbored mcr-1.1 gene only, whereas IncHI2 sequence type 4 plasmids (n = 5) carried large multidrug resistance (MDR) regions. MDR regions of IncHI2 plasmids included additional antimicrobial resistance genes conferring resistance to β-lactams (blaTEM−1), aminoglycosides [aadA1, aadA2, and aph(6)-Id], macrolides [mef (B)], tetracycline (tetA, tetR), and sulphonamides (sul1, sul2, and sul3). Likewise, IncHI2 plasmids carried several insertion sequences including IS1, IS3, IS26, IS1326, and ISApl1. In conclusion, our findings confirmed the involvement of IncX4, IncI2, and IncHI2 plasmids in the dissemination of mcr-1.1 gene in several environmental niches, as in samples of retail meat originating from different geographical regions. In contrast to IncX4 and IncI2, IncHI2 plasmids were more diverse and carried additional genes for resistance to heavy metals and multiple antimicrobials.

Honey as a marinade component for meat semi-finished products

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Tyshchenko ◽  
◽  
O Pylypchuk ◽  
V Israelyan ◽  
L Adamchuk ◽  
...  
Keyword(s):  
New Product Development ◽  
New Technologies ◽  
Ph Value ◽  
Current Trend ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Biologically Active ◽  
High Biological Activity ◽  
Water Binding ◽  
Raw Meat

The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

Isolation and plasmid characterisation of Salmonella enterica serovar Albany harbouring mcr-5 from retail chicken meat in Japan

2020 ◽  
Vol 367 (15) ◽  
Author(s):  
Yuki Wakabayashi ◽  
Tsuyoshi Sekizuka ◽  
Takahiro Yamaguchi ◽  
Akira Fukuda ◽  
Masato Suzuki ◽  
...  
Keyword(s):  
Meat Products ◽  
Asian Countries ◽  
Colistin Resistance ◽  
Single Nucleotide Variants ◽  
Single Nucleotide ◽  
E Coli ◽  
Retail Meat ◽  
Paratyphi B ◽  
Retail Chicken Meat ◽  
Plasmid Backbone

ABSTRACT The emergence of plasmid-mediated colistin resistance genes (mcr), which is occurring in numerous countries, is a worldwide concern, primarily because colistin is a last-resort antibiotic. Compared to E. coli, prevalence of mcr genes in Salmonella is unclear in Japan. Here we screened for mcr-1–5 genes in our collection of Salmonella strains isolated from retail meat products collected in Japan from 2012 through 2016. We found that Salmonella Albany strain 27A-368 encodes mcr-5 and that mcr genes were undetectable among the remaining 202 isolates. The resistance plasmid p27A-368 was transferred by conjugation to S. Infantis and was stably retained as a transconjugant. Whole-genome sequencing revealed that mcr-5 resided on a 115 kb plasmid (p27A-368). The plasmid backbone of p27A-368 is more similar to that of pCOV27, an ESBL-encoding plasmid recovered from avian pathogenic E. coli, rather than pSE13-SA01718 of S. Paratyphi B that encodes mcr-5. Further, mcr-5 is located on a transposon, and its sequence is similar to that of pSE13-SA01718. A phylogenetic tree based on single nucleotide variants implies a relationship between 27A-368 and S. Albany isolated in Southeast Asian countries.

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