Staphylococcus aureus from ready-to-eat food as a source of multiple antibiotic resistance genes
Wioleta Chajęcka-Wierzchowska,Anna Zadernowska,Łucja Łaniewska-Trokenheim +2 more
- Vol. 5, pp 1108-1112
TLDR
The results indicated that retail RTE food could be considered an important route for transmission of antibiotic resistant staphylococci harboring multiple antibiotic resistance genes.Abstract:
The emergence of antibiotic-resistant strains of S. aureus such as methicillin-resistant S. aureus (MRSA) is a worldwide problem. Ready-to-eat (RTE) food which does not need thermal processing before consumption could be a vehicle for the spread of antibiotic-resistant microorganisms. The present study evaluated the molecular genetic characteristics (RAPD) and pheno- and genotypical antimicrobial resistance profile of S. aureus isolated from 75 RTE food samples (sushi, hamburgers, salads). All of the isolates (n=32) were resistant to at least one class of antibiotic tested of which 75% strains were classified as multidrug resistant. Most of the isolates were resistant to cefoxitin (87,5%) followed by clindamycin (78,1%), tigecycline and quinupristin/dalfopristin (53,1%). All methicillin resistant staphylococci harbored mec A gene. Among tetracycline resistance isolates all of them harbored at least one gene: tet (M), tet (L) and/or tet (K) and 78,9% of them were positive for the Tn 916 /Tn 1545 -like integrase family gene. Our results indicated that retail RTE food could be considered an important route for transmission of antibiotic resistant staphylococci harboring multiple antibiotic resistance genes.read more
Citations
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Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study.
TL;DR: In this article, the authors investigated the prevalence and antimicrobial resistance of common foodborne pathogens (Escherichia coli, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes) in raw kebab and hamburger samples collected from fast-food centers and restaurants.
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Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation
Zunaira Munir,Giuliana Banche,Lorenza Cavallo,Narcisa Mandras,Janira Roana,Raffaele Pertusio,Eleonora Ficiarà,Roberta Cavalli,Caterina Guiot +8 more
TL;DR: Curcumin is a potent natural antibacterial and effective photosensitizer that is able to induce photodynamic activation in the visible light range (specifically for blue light) and some practical applications have been investigated with particular reference to food preservation from bacterial contaminants.
A Promising Alternative for Treatment of Bacterial Infections by Sansevieria cylindrica Bojer ex Hook Leaf Extract
TL;DR: In vitro antibacterial activity of ethanolic extract prepared from Sansevieria cylindrica Bojer ex Hook leaves against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa strains, clinically important bacteria, showed that the extract has shown antib bacterial activity against the entire tested organisms.
Journal ArticleDOI
Antibiotic resistance and phylogenetic comparison of human, pet animals and raw milk Staphylococcus aureus isolates.
TL;DR: In this paper, the authors compared the S. aureus isolates from different sources in the basis of resistance phenotypic and genotypic features and phylogenetic differences and found that the isolates without resistance to antibiotics were significantly in associated with raw milk origin (P < 0.05).
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