Capita Rosa, Castaño-Arriba Ana, Rodríguez-Melcón Cristina, Igrejas Gilberto, Poeta Patricia, Alonso-Calleja Carlos
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain.
Institute of Food Science and Technology, University of León, E-24071 León, Spain.
Microorganisms. 2020 Aug 12;8(8):1226. doi: 10.3390/microorganisms8081226.
A total of 44 samples of beef, pork, and poultry preparations were tested. Average counts (log cfu/g) of enterobacteria were 1.99 ± 0.99 (beef preparations), 1.96 ± 1.44 (pork), 2.09 ± 0.92 (chicken), and 2.17 ± 1.06 (turkey) ( > 0.05). Two hundred enterobacterial strains were identified and 13 genera (21 species) were distinguished, including species that are a significant cause of infection. The most common genera were (32.5% of strains), (17.0%), (12.5%), and (12.0%). Isolates were screened by disc diffusion for susceptibility to 15 antibiotics. A total of 126 strains (63% of the isolates) were multirresistant (having resistance to two or more antibiotics), 46 (23%) were resistant to one antibiotic, and 28 (14%) were sensitive to all antibiotics. The average number of resistances per strain was 2.53 ± 2.05. A higher ( < 0.05) average number of resistances was observed in strains from turkey (3.14 ± 2.55) than in strains from beef (2.15 ± 1.22), pork (2.16 ± 1.39), or chicken (2.44 ± 2.22). At least 50% of strains showed resistance or reduced susceptibility to ampicillin, cefotaxime, ceftazidime, or streptomycin, considered to be "critically important" antimicrobial agents in human medicine. Seventy-nine strains (39.5%), 60 strains (30.0%), and 46 strains (23.0%) were weak, moderate, and strong biofilm producers (crystal violet assay), respectively. This investigation provides evidence that bacteria from red meat and poultry preparations pose major potential risk to consumers.
共检测了44份牛肉、猪肉和禽肉制品样本。肠杆菌的平均计数（log cfu/g）分别为：牛肉制品1.99±0.99、猪肉1.96±1.44、鸡肉2.09±0.92、火鸡2.17±1.06（P>0.05）。鉴定出200株肠杆菌菌株，区分出13个属（21个种），包括一些可导致严重感染的菌种。最常见的属为[具体属名未给出]（占菌株的32.5%）、[具体属名未给出]（17.0%）、[具体属名未给出]（12.5%）和[具体属名未给出]（12.0%）。通过纸片扩散法对分离株进行15种抗生素的敏感性筛选。共有126株菌株（占分离株的63%）具有多重耐药性（对两种或更多种抗生素耐药），46株（23%）对一种抗生素耐药，28株（14%）对所有抗生素敏感。每株菌株的平均耐药数为2.53±2.05。与牛肉（2.15±1.22）、猪肉（2.16±1.39）或鸡肉（2.44±2.22）来源的菌株相比，火鸡来源的菌株平均耐药数更高（P<0.05）（3.14±2.55）。至少50%的菌株对氨苄西林、头孢噻肟、头孢他啶或链霉素表现出耐药或敏感性降低，这些被认为是人类医学中“至关重要”的抗菌药物。分别有79株（39.5%）、60株（30.0%）和46株（23.0%）为弱、中、强生物膜产生菌（结晶紫试验）。本研究提供了证据表明红肉和禽肉制品中的细菌对消费者构成重大潜在风险。
