Ong Hong Ming Glendon, Zhong Yang, Hu Chengcheng, Ong Kar Hui, Khor Wei Ching, Schlundt Joergen, Aung Kyaw Thu
School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Block N1.2, B3-15, 62 Nanyang Drive, Singapore 637459, Singapore.
National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore.
Microorganisms. 2023 Jun 5;11(6):1498. doi: 10.3390/microorganisms11061498.
, commonly found in seafood products, is responsible for gastroenteritis resulting from the consumption of undercooked seafood. Hence, there is a need to characterize and quantify the risk involved from this pathogen. However, there has been no study reporting the quantification of hemolytic antimicrobial-resistant (AMR) in locally farmed shellfish in Singapore. In this study, ampicillin, penicillin G, tetracycline resistant, and non-AMR hemolytic were surveyed and quantified in green mussel samples from different premises in the food chain (farm and retail). The occurrence data showed that 31/45 (68.9%) of farmed green mussel samples, 6/6 (100%) farm water samples, and 41/45 (91.1%) retail shellfish samples detected the presence of hemolytic counts ranged from 1.6-5.9 Log CFU/g in the retail shellfish samples and 1.0-2.9 Log CFU/g in the farm water samples. AMR risk assessments (ARRA), specifically for ampicillin, penicillin G, tetracycline, and hemolytic (non-AMR) scenarios were conducted for the full farm-to-home and partial retail-to-home chains. The hemolytic ARRA scenario estimated an average probability of illness of 5.7 × 10 and 1.2 × 10 per serving for the full and partial chains, respectively, translating to 165 and 355 annual cases per total population or 2.9 and 6.2 cases per 100,000 population, respectively. The average probability of illness per year ratios for the three ARRAs to the hemolytic ARRA were 0.82, 0.81, and 0.47 (ampicillin, penicillin G, and tetracycline, respectively) for the full chain and 0.54, 0.39, and 0.09 (ampicillin, penicillin G, and tetracycline, respectively) for the partial chain. The sensitivity analysis showed that the overall cooking effect, initial concentrations of pathogenic , and harvest duration and harvest temperature were key variables influencing the risk estimates in all of the modelled ARRAs. The study findings can be used by relevant stakeholders to make informed decisions for risk management that improve food safety.
常见于海产品中，是食用未煮熟海产品导致肠胃炎的病因。因此，有必要对这种病原体所涉及的风险进行特征描述和量化。然而，尚无研究报告新加坡本地养殖贝类中溶血性抗菌药物耐药性（AMR）的量化情况。在本研究中，对来自食物链不同环节（养殖场和零售点）的绿贻贝样本中的氨苄青霉素、青霉素G、四环素耐药性和非AMR溶血性进行了调查和量化。发生数据显示，45个养殖绿贻贝样本中有31个（68.9%）、6个养殖水样中有6个（100%）以及45个零售贝类样本中有41个（91.1%）检测到溶血性。零售贝类样本中的溶血性计数范围为1.6 - 5.9 Log CFU/g，养殖水样中的溶血性计数范围为1.0 - 2.9 Log CFU/g。针对整个从养殖场到家庭以及部分从零售点到家庭的链条，进行了AMR风险评估（ARRA），具体针对氨苄青霉素、青霉素G、四环素和溶血性（非AMR）情况。溶血性ARRA情景估计，整个链条和部分链条每份的平均发病概率分别为5.7×10和1.2×10，分别相当于总人口每年165例和355例，或每10万人中2.9例和6.2例。对于整个链条，三种ARRA与溶血性ARRA的每年平均发病概率比分别为0.82、0.81和0.47（分别针对氨苄青霉素、青霉素G和四环素）；对于部分链条，分别为0.54、0.39和0.09（分别针对氨苄青霉素、青霉素G和四环素）。敏感性分析表明，总体烹饪效果、致病性的初始浓度、收获持续时间和收获温度是影响所有建模ARRA风险估计的关键变量。研究结果可供相关利益攸关方用于做出改善食品安全的风险管理明智决策。
