Rodríguez-Melcón Cristina, Esteves Alexandra, Carballo Javier, Alonso-Calleja Carlos, Capita Rosa
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.
Foods. 2023 Aug 31;12(17):3273. doi: 10.3390/foods12173273.
The impact of treating minced chicken meat with sodium nitrite (SN, 100 ppm), nisin (Ni, 10 ppm) and lactic acid (LA, 3000 ppm) on the levels of some microbial groups indicating hygiene quality were investigated. Specifically, aerobic plate counts and culture-based counts of psychrotrophic microorganisms and enterobacteria were obtained. Additionally, the prevalence of and the resistance of 245 isolates from this bacterium to 15 antibiotics were documented. was isolated using the ISO 11290-1:2017 method and confirmed with polymerase chain reaction using the gene. Antibiotic resistance was established using the disc diffusion technique (EUCAST and CLSI criteria). Twenty-four hours after treatment, the microbial load (log cfu/g) was reduced ( < 0.05) relative to controls in those samples treated with LA, with counts of 5.51 ± 1.05 (LA-treated samples) vs. 7.53 ± 1.02 (control) for APC, 5.59 ± 1.14 (LA) vs. 7.13 ± 1.07 (control) for psychrotrophic microorganisms and 2.33 ± 0.51 (LA) vs. 4.23 ± 0.88 (control) for enterobacteria. was detected in 70% (control samples), 60% (samples receiving SN), 65% (Ni) and 50% (LA) ( > 0.05) of samples. All strains showed resistance to multiple antimicrobials (between 3 and 12). In all, 225 isolates (91.8%) showed a multi-drug resistant (MDR) phenotype, and one isolate (0.4%) showed an extensively drug-resistant (XDR) phenotype. The mean number of resistances per strain was lower ( < 0.01) in the control samples, at 5.77 ± 1.22, than in those receiving treatment, at 6.39 ± 1.51. It is suggested that the use of food additives might increase the prevalence of resistance to antibiotics in , although additional studies would be necessary to verify this finding by analyzing a higher number of samples and different foodstuffs and by increasing the number of antimicrobial compounds and concentrations to be tested.
研究了用亚硝酸钠（SN，100 ppm）、乳酸链球菌素（Ni，10 ppm）和乳酸（LA，3000 ppm）处理碎鸡肉对一些指示卫生质量的微生物菌群水平的影响。具体而言，获得了需氧平板计数以及基于培养的嗜冷微生物和肠杆菌计数。此外，记录了从该细菌分离出的245株菌株对15种抗生素的流行情况和耐药性。使用ISO 11290-1:2017方法分离，并使用基因通过聚合酶链反应进行确认。使用纸片扩散技术（EUCAST和CLSI标准）确定抗生素耐药性。处理24小时后，与对照组相比，用LA处理的那些样品中的微生物负荷（log cfu/g）降低（P<0.05），需氧平板计数分别为5.51±1.05（LA处理的样品）和7.53±1.02（对照），嗜冷微生物分别为5.59±1.14（LA）和7.13±1.07（对照），肠杆菌分别为2.33±0.51（LA）和4.23±0.88（对照）。在70%（对照样品）、60%（接受SN的样品）、65%（Ni）和50%（LA）的样品中检测到该菌（P>0.05）。所有菌株均表现出对多种抗菌药物的耐药性（3至12种之间）。总体而言，225株分离株（91.8%）表现出多重耐药（MDR）表型 ，1株分离株（0.4%）表现出广泛耐药（XDR）表型。对照样品中每株菌株的平均耐药数较低（P<0.01），为5.77±1.22，低于接受处理的样品，后者为6. 39±1.51。有人认为，使用食品添加剂可能会增加该菌对抗生素的耐药性流行率，不过需要进行更多研究，通过分析更多数量的样品和不同食品，并增加要测试的抗菌化合物数量和浓度来验证这一发现。
