Antibiotic resistance spread in food

被引：206

作者：

Perreten, V

Schwarz, F

Cresta, L

Boeglin, M

Dasen, G

Teuber, M

机构：

[1] Laboratory of Food Microbiology,Department of Food Science

[2] Swiss Federal Institute of Technology,undefined

来源：

NATURE | 1997年 / 389卷 / 6653期

关键词：

D O I：

10.1038/39767

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Nutritive and therapeutic treatment of farm animals with antibiotics, amounting to half of the world's antibiotic output, has selected for resistant bacteria that may contaminate the food produced. Antibiotic-resistant enterococci and staphylococci from animals are found in food when they survive the production processes, as in raw cured sausages and raw milk cheeses1. The broad host ranges of some plasmids and the action of transposons in many bacteria allow antibiotic-resistance genes to be communicated by conjugation between different species and genera2,3. A multi-antibiotic resistance plasmid from a lactococcus found in cheese provides a historical record of such events.

引用

页码：801 / 802

页数：2

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