Distribution of tetracycline and trimethoprim/sulfamethoxazole resistance genes in aerobic bacteria isolated from cooked meat products in Guangzhou, China

被引：26

作者：

Jiang, Xiaobing ^{[1
]}

Shi, Lei ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Peoples R China

来源：

FOOD CONTROL | 2013年 / 30卷 / 01期

关键词：

Cooked meat products; Antimicrobial resistance; Tetracycline; Trimethoprim/sulfamethoxazole; ANTIMICROBIAL RESISTANCE; SULFONAMIDE RESISTANCE; ANTIBIOTIC-RESISTANCE; SALMONELLA SEROVARS; CROSS-CONTAMINATION; ESCHERICHIA-COLI; PREVALENCE; SUSCEPTIBILITY; STRAINS; SPP;

D O I：

10.1016/j.foodcont.2012.06.042

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the antimicrobial resistance to tetracycline and trimethoprim/sulfamethoxazole and the prevalence of corresponding resistant genes of aerobic bacteria isolated from cooked meat products in Guangzhou. Among the 169 tested isolates, 55 (32.5%) exhibited resistance to tetracycline and 40 (23.7%) were resistant to trimethoprim/sulfamethoxazole. Among tetracycline resistance genes, tetM (14.2%) was found in the highest frequency followed by tetA (10.1%). tetS (5.9%), and tetB (2.9%). Among trimethoprim/sulfamethoxazole resistant genes, sulI (10.6%) was observed in the highest frequency which was twofold higher than sulII (5.3%). Multiple antimicrobial resistance genes were detected in 19 of 169 (11.2%) bacteria. One strain of Citrobacter freundii and one strain of Escherichia coli contained five antimicrobial resistance genes. The presence of resistance genes in isolates from cooked meats indicate that these bacteria may act as a reservoir of antimicrobial resistance genes and could play a role in the dissemination of resistant genes along the food chain. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：30 / 34

页数：5

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