Environmental Occurrence and Antibiotic Susceptibility Profile of Listeria monocytogenes at a Slaughterhouse Raw Processing Plant in Romania

被引:18
|
作者
Sala, Claudia [1 ]
Morar, Adriana [1 ]
Tirziu, Emil [1 ]
Nichita, Ileana [1 ]
Imre, Mirela [1 ]
Imre, Kalman [1 ]
机构
[1] Banat Univ Agr Sci & Vet Med King Michael I Roman, Fac Vet Med Timisoara, Dept Anim Prod & Vet Publ Hlth, Calea Aradului 119, Timisoara 300645, Romania
关键词
Antimicrobial resistance; Listeria; Pig meat; Slaughter; ANTIMICROBIAL RESISTANCE; MOLECULAR EPIDEMIOLOGY; MEAT; PRODUCTS; PORK; PREVALENCE; PATHOGENS; INNOCUA; STRAINS; FOOD;
D O I
10.4315/0362-028X.JFP-16-052
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
This survey was conducted to investigate the occurrence and antimicrobial susceptibility of Listeria monocytogenes isolates in the environment of a pig slaughterhouse raw processing plant complex in western Romania. A total of 97 environmental samples from food contact (n = 60) and nonfood contact (it = 37) surfaces were examined with standard methods. The susceptibility of the isolates to 17 antimicrobial agents was determined with the VITEK 2 automated system. Overall, 25 (25.8%) samples were positive for L. monocytogenes, with recovery rates of 23.3% (n = 14) and 29.7% (n = 11) for food contact and nonfood contact surfaces, respectively. All 25 tested isolates were resistant to benzylpenicillin, imipenem, and fusidic acid. Resistance was observed to oxacillin (23 isolates; 92%), fosfomycin (23 isolates; 92%), clindamycin (22 isolates; 88%), rifampin (14 isolates; 56%), trimethoprim-sulfamethoxazole (12 isolates; 48%), tetracycline (11 isolates; 44%), and ciprofloxacin (1 isolate; 4%). No resistance was found to seven tested agents: gentamicin, moxifloxacin, erythromycin, linezolid, teicoplanin, vancomycin, and tigecycline. All tested L. monocytogenes isolates were resistant to four to nine antimicrobial agents. These results indicate a high prevalence of multidrug-resistant L. monocytogenes isolates in this pork-processing environment, providing baseline information for hygienists and public health specialists.
引用
收藏
页码:1794 / 1797
页数:4
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