Department of Food Science and Technology, Institute of Agricultural Sciences and Natural Resources, University of Nebraska-Lincoln, Lincoln, Nebraska 68588.
Roman L. Hruska U.S. Meat Animal Research Center, U.S. Department of Agriculture, Clay Center, Nebraska 68933, USA.
J Food Prot. 2021 May 1;84(5):736-759. doi: 10.4315/JFP-20-154.
Consumption of animal-derived meat products is suspected as an important exposure route to antimicrobial resistance, as the presence of antimicrobial-resistant bacteria (ARB) along the beef supply chain is well documented. A retail-to-fork quantitative exposure assessment was established to compare consumers' exposure to various ARB due to the consumption of ground beef with and without "raised without antibiotics" claims and to inform potential exposure mitigation strategies related to consumer practices. The microbial agents evaluated included Escherichia coli, tetracycline-resistant (TETr) E. coli, third-generation cephalosporin-resistant E. coli,Salmonella enterica, TETrS. enterica, third-generation cephalosporin-resistant S. enterica, nalidixic acid-resistant S. enterica, Enterococcus spp., TETrEnterococcus spp., erythromycin-resistant Enterococcus spp., Staphylococcus aureus, and methicillin-resistant S. aureus. The final model outputs were the probability of exposure to at least 0 to 6 log CFU microorganisms per serving of ground beef at the time of consumption. It was estimated that tetracycline resistance was more prevalent in ground beef compared with other types of resistance, among which the predicted average probability of ingesting TETrEnterococcus was highest (6.2% of ingesting at least 0 log CFU per serving), followed by TETrE. coli (3.1%) and TETrSalmonella (0.0001%), given common product purchase preferences and preparation behaviors among beef consumers in the United States. The effectiveness of consumer-related interventions was estimated by simulating the differences in exposure as a result of changes in consumer practices in purchasing, handling, and preparing ground beef. The results indicated that proper use of recommended safe cooking and food preparation practices mitigates ARB exposure more effectively than choosing raised without antibiotics compared with conventional beef.
动物源性肉类产品的消费被怀疑是导致抗微生物药物耐药性的一个重要暴露途径，因为沿牛肉供应链存在抗微生物药物耐药细菌（ARB）已得到充分证实。建立了从零售到餐桌的定量暴露评估，以比较由于食用带和不带“无抗生素养殖”声明的碎牛肉，消费者对各种 ARB 的暴露情况，并为与消费者行为相关的潜在暴露缓解策略提供信息。评估的微生物制剂包括大肠杆菌、四环素耐药（TETr）大肠杆菌、第三代头孢菌素耐药大肠杆菌、沙门氏菌、TETr 沙门氏菌、第三代头孢菌素耐药沙门氏菌、萘啶酸耐药沙门氏菌、肠球菌属、TETr 肠球菌属、红霉素耐药肠球菌属、金黄色葡萄球菌和耐甲氧西林金黄色葡萄球菌。最终模型输出是在食用时，每食用一份碎牛肉至少摄入 0 到 6 个对数 CFU 微生物的暴露概率。据估计，与其他类型的耐药性相比，四环素耐药性在碎牛肉中更为普遍，其中预测平均摄入 TETrEnterococcus 的概率最高（每食用至少 0 个对数 CFU 时为 6.2%），其次是 TETrE. coli（3.1%）和 TETrSalmonella（0.0001%），这是基于美国牛肉消费者的常见产品购买偏好和准备行为。通过模拟消费者在购买、处理和准备碎牛肉方面的行为变化对暴露的影响，来估计消费者相关干预措施的效果。结果表明，与选择无抗生素养殖牛肉相比，正确使用推荐的安全烹饪和食品准备实践更有效地减轻 ARB 暴露。
