Presi Patrick, Stärk Katharina D C, Stephan Roger, Breidenbach Eric, Frey Joachim, Regula Gertraud
Federal Veterinary Office, Division Monitoring, Schwarzenburgstrasse, Bern, Switzerland.
Int J Food Microbiol. 2009 Mar 31;130(2):94-100. doi: 10.1016/j.ijfoodmicro.2008.12.022. Epub 2008 Dec 31.
Meat and meat products can be contaminated with different species of bacteria resistant to various antimicrobials. The human health risk of a type of meat or meat product carry by emerging antimicrobial resistance depends on (i) the prevalence of contamination with resistant bacteria, (ii) the human health consequences of an infection with a specific bacterium resistant to a specific antimicrobial and (iii) the consumption volume of a specific product. The objective of this study was to compare the risk for consumers arising from their exposure to antibiotic resistant bacteria from meat of four different types (chicken, pork, beef and veal), distributed in four different product categories (fresh meat, frozen meat, dried raw meat products and heat-treated meat products). A semi-quantitative risk assessment model, evaluating each food chain step, was built in order to get an estimated score for the prevalence of Campylobacter spp., Enterococcus spp. and Escherichia coli in each product category. To assess human health impact, nine combinations of bacterial species and antimicrobial agents were considered based on a published risk profile. The combination of the prevalence at retail, the human health impact and the amount of meat or product consumed, provided the relative proportion of total risk attributed to each category of product, resulting in a high, medium or low human health risk. According to the results of the model, chicken (mostly fresh and frozen meat) contributed 6.7% of the overall risk in the highest category and pork (mostly fresh meat and dried raw meat products) contributed 4.0%. The contribution of beef and veal was of 0.4% and 0.1% respectively. The results were tested and discussed for single parameter changes of the model. This risk assessment was a useful tool for targeting antimicrobial resistance monitoring to those meat product categories where the expected risk for public health was greater.
肉类和肉制品可能被对各种抗菌药物具有抗性的不同细菌物种污染。新兴的抗菌药物耐药性所带来的某类肉类或肉制品对人类健康的风险取决于：（i）耐药细菌的污染发生率；（ii）感染对特定抗菌药物具有抗性的特定细菌对人类健康造成的后果；以及（iii）特定产品的消费量。本研究的目的是比较消费者因接触来自四种不同类型（鸡肉、猪肉、牛肉和小牛肉）肉类的抗生素耐药细菌而产生的风险，这些肉类分布在四种不同的产品类别（鲜肉、冻肉、生干肉制品和热处理肉制品）中。构建了一个评估每个食物链步骤 的半定量风险评估模型，以便获得每个产品类别中弯曲杆菌属、肠球菌属和大肠杆菌发生率的估计分数。为评估对人类健康的影响，根据已发表的风险概况考虑了九种细菌物种和抗菌药物的组合。零售时的发生率、对人类健康的影响以及肉类或产品的消费量相结合，得出了归因于每个产品类别的总风险的相对比例，从而产生高、中或低的人类健康风险。根据模型结果，鸡肉（主要是鲜肉和冻肉）在最高风险类别中占总体风险的6.7%，猪肉（主要是鲜肉和生干肉制品）占4.0%。牛肉和小牛肉的占比分别为0.4%和0.1%。针对模型的单个参数变化对结果进行了测试和讨论。这种风险评估是一种有用的工具，可将抗菌药物耐药性监测目标对准那些对公众健康预期风险较大的肉制品类别。
