Characterization and Interventions for Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA.
Meat Safety and Quality Research Unit, Meat Animal Research Center, Agricultural Research Service, US Department of Agriculture, Clay Center, NE, USA.
J Food Prot. 2024 Jun;87(6):100288. doi: 10.1016/j.jfp.2024.100288. Epub 2024 Apr 30.
Escherichia coli commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing E. coli (STEC, stx, eae), Enterohemorrhagic E. coli (EHEC, stx, eae), Enteropathogenic E. coli (EPEC, stx, eae), and "nondiarrheagenic" E. coli (NDEC, stx, eae). EHEC, EPEC, and STEC are associated with foodborne disease outbreaks. During meat processing, disinfectants are employed to control various bacteria, including human pathogens. Concerns exist that E. coli resistant to antibiotics are less susceptible to disinfectants used during meat processing. Since EHEC, EPEC, and STEC with reduced susceptibility to disinfectants are potential public health risks, the goal of this study was to evaluate the association of antibiotic resistant (ABR) E. coli with increased tolerance to 4% lactic acid (LA) and 150 ppm quaternary ammonium compounds (QACs). A pool of 3,367 E. coli isolated from beef cattle, veal calves, swine, and sheep at various processing stages was screened to identify ABR E. coli. Resistance to ≥1 of the six antibiotics examined was identified in 27.9%, 36.1%, 54.5%, and 28.7% among the NDEC (n = 579), EHEC (n = 693), EPEC (n = 787), and STEC (n = 1308) isolates evaluated, respectively. Disinfectant tolerance did not differ (P > 0.05) between ABR and antibiotic susceptible EHEC isolates. Comparable frequencies (P > 0.05) of biofilm formation or congo red binding were observed between ABR and antibiotic susceptible strains of E. coli. Understanding the frequencies of ABR and disinfectant tolerance among E. coli present in food-animal is a critically important component of meat safety.
大肠杆菌通常存在于食用动物的胃肠道中，包括产志贺毒素大肠杆菌（STEC，stx，eae）、肠出血性大肠杆菌（EHEC，stx，eae）、肠致病性大肠杆菌（EPEC，stx，eae）和“非腹泻性”大肠杆菌（NDEC，stx，eae）。EHEC、EPEC 和 STEC 与食源性疾病爆发有关。在肉类加工过程中，消毒剂用于控制各种细菌，包括人类病原体。人们担心对抗生素有耐药性的大肠杆菌对肉类加工过程中使用的消毒剂的敏感性较低。由于对消毒剂具有较低敏感性的 EHEC、EPEC 和 STEC 是潜在的公共卫生风险，因此本研究的目的是评估对抗生素耐药（ABR）大肠杆菌与对 4%乳酸（LA）和 150 ppm 季铵化合物（QACs）增加耐受性之间的关联。从牛、小牛肉、猪和羊在不同加工阶段分离的 3367 株大肠杆菌中筛选出 ABR 大肠杆菌。在评估的 NDEC（n=579）、EHEC（n=693）、EPEC（n=787）和 STEC（n=1308）分离株中，分别有 27.9%、36.1%、54.5%和 28.7%的菌株对≥1 种 6 种抗生素有耐药性。ABR 和抗生素敏感的 EHEC 分离株之间的消毒剂耐受性没有差异（P>0.05）。ABR 和抗生素敏感的大肠杆菌菌株之间观察到生物膜形成或刚果红结合的频率相似（P>0.05）。了解食源性动物中存在的大肠杆菌的 ABR 和消毒剂耐药性频率是肉类安全的一个非常重要的组成部分。
