Extended-Spectrum β-Lactamase (ESBL)-Producing Enterobacteriaceae: A Threat from the Kitchen

被引：20
作者：
Tschudin-Sutter, Sarah [1 ]
Frei, Reno [2 ]
Stephan, Roger [3 ]
Haechler, Herbert [3 ]
Nogarth, Danica [1 ]
Widmer, Andreas F. [1 ]
机构：
[1] Univ Basel Hosp, Div Infect Dis & Hosp Epidemiol, CH-4031 Basel, Switzerland
[2] Univ Basel Hosp, Div Clin Microbiol, CH-4031 Basel, Switzerland
[3] Univ Zurich, Inst Food Safety & Hyg, Zurich, Switzerland
来源：
INFECTION CONTROL AND HOSPITAL EPIDEMIOLOGY | 2014年 / 35卷 / 05期
关键词：
ESCHERICHIA-COLI; CHICKEN MEAT; TRANSMISSION; HUMANS; GENES;
D O I：
10.1086/675831
中图分类号：
R1 [预防医学、卫生学];
学科分类号：
1004 ; 120402 ;
摘要：
Food is an established source of extended-spectrum beta-lactamase (ESBL)-producing Enterobacteriaceae. Hand hygiene and cooking prevent transmission, but hands could be recontaminated by touching used cutting boards. ESBL-producing Escherichia coli were identified on 12% of cutting boards and 50% of gloves after poultry preparation, pointing to an important source for transmission.
引用
收藏
页码：581 / 584
页数：4
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