Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods
Listeria and particularly Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the pres...
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| Veröffentlicht in: | Food control 2010-05, Vol.21 (5), p.708-713 |
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| creator | Pesavento, G. Ducci, B. Nieri, D. Comodo, N. Lo Nostro, A. |
| description | Listeria and particularly
Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the presence of
Listeria spp. in raw meat and retail products and to analyse their antibiotic resistances. Total prevalence was 11.7%: in raw meat was 21.4%; in ham it was 5.2%; in fresh soft cheese it was 3.49%; in sandwiches it was 5.88%, while we found no isolates in smoked salmon and only two in ready salads (1.23%). The highest percentage of prevalence of
L.
monocytogenes was found in samples of ham (37.5%), lower percentages were in sandwiches (25.0%), in raw meat samples (23.6%), in fresh soft cheeses (20.0%), while ready salads and smoked salmons were not contaminated. The susceptibility of 168 strains of
Listeria spp. was determined by disk diffusion method: we found 51 (30.4%) strains resistant to three or more antibiotics. All isolated strains, except one, are susceptible or at least to one of the first choice antibiotics (ampicillin and gentamycin) or to trimethoprim–sulfamethoxazole used as antibiotic of second choice in the treatment of human listeriosis. Strains isolated from ready-to-eat food show high level of resistance to ampicillin, gentamycin and meticillin. Meticillin is used normally, in treatment of
Enterococcus spp. human infection;
L.
monocytogenes can transfer antibiotic resistance genes from plasmids and transposons to
Enterococcus spp. in vitro and in vivo causing an increase of these bacteria resistant to meticillin.
L.
monocytogenes, in the last decades, is becoming resistant to a lot of antibiotics, a continued surveillance on its incidence on raw foods and on emerging resistances are important to identify food that can represent a risk of infection for the population, particularly for immunocompromised, children, pregnant women and the elderly to ensure effective treatment of human listeriosis with effective antibiotics. |
| doi_str_mv | 10.1016/j.foodcont.2009.10.012 |
| format | Article |
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Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the presence of
Listeria spp. in raw meat and retail products and to analyse their antibiotic resistances. Total prevalence was 11.7%: in raw meat was 21.4%; in ham it was 5.2%; in fresh soft cheese it was 3.49%; in sandwiches it was 5.88%, while we found no isolates in smoked salmon and only two in ready salads (1.23%). The highest percentage of prevalence of
L.
monocytogenes was found in samples of ham (37.5%), lower percentages were in sandwiches (25.0%), in raw meat samples (23.6%), in fresh soft cheeses (20.0%), while ready salads and smoked salmons were not contaminated. The susceptibility of 168 strains of
Listeria spp. was determined by disk diffusion method: we found 51 (30.4%) strains resistant to three or more antibiotics. All isolated strains, except one, are susceptible or at least to one of the first choice antibiotics (ampicillin and gentamycin) or to trimethoprim–sulfamethoxazole used as antibiotic of second choice in the treatment of human listeriosis. Strains isolated from ready-to-eat food show high level of resistance to ampicillin, gentamycin and meticillin. Meticillin is used normally, in treatment of
Enterococcus spp. human infection;
L.
monocytogenes can transfer antibiotic resistance genes from plasmids and transposons to
Enterococcus spp. in vitro and in vivo causing an increase of these bacteria resistant to meticillin.
L.
monocytogenes, in the last decades, is becoming resistant to a lot of antibiotics, a continued surveillance on its incidence on raw foods and on emerging resistances are important to identify food that can represent a risk of infection for the population, particularly for immunocompromised, children, pregnant women and the elderly to ensure effective treatment of human listeriosis with effective antibiotics.</description><identifier>ISSN: 0956-7135</identifier><identifier>EISSN: 1873-7129</identifier><identifier>DOI: 10.1016/j.foodcont.2009.10.012</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Antibiotic resistance ; antibiotics ; bacterial contamination ; beef ; Dairy foods ; dairy products ; Enterococcus ; food pathogens ; foods ; Incidence ; isolation ; Listeria ; Listeria monocytogenes ; Listeria spp ; Meat ; pork ; poultry meat ; raw meat ; retail marketing ; Salmonidae</subject><ispartof>Food control, 2010-05, Vol.21 (5), p.708-713</ispartof><rights>2009 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-c4bd90c9efe2b1e5e2a4270b6e7a12cbae840ff15a64a2dfd123784fcf2e3ed83</citedby><cites>FETCH-LOGICAL-c367t-c4bd90c9efe2b1e5e2a4270b6e7a12cbae840ff15a64a2dfd123784fcf2e3ed83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0956713509002916$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Pesavento, G.</creatorcontrib><creatorcontrib>Ducci, B.</creatorcontrib><creatorcontrib>Nieri, D.</creatorcontrib><creatorcontrib>Comodo, N.</creatorcontrib><creatorcontrib>Lo Nostro, A.</creatorcontrib><title>Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods</title><title>Food control</title><description>Listeria and particularly
Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the presence of
Listeria spp. in raw meat and retail products and to analyse their antibiotic resistances. Total prevalence was 11.7%: in raw meat was 21.4%; in ham it was 5.2%; in fresh soft cheese it was 3.49%; in sandwiches it was 5.88%, while we found no isolates in smoked salmon and only two in ready salads (1.23%). The highest percentage of prevalence of
L.
monocytogenes was found in samples of ham (37.5%), lower percentages were in sandwiches (25.0%), in raw meat samples (23.6%), in fresh soft cheeses (20.0%), while ready salads and smoked salmons were not contaminated. The susceptibility of 168 strains of
Listeria spp. was determined by disk diffusion method: we found 51 (30.4%) strains resistant to three or more antibiotics. All isolated strains, except one, are susceptible or at least to one of the first choice antibiotics (ampicillin and gentamycin) or to trimethoprim–sulfamethoxazole used as antibiotic of second choice in the treatment of human listeriosis. Strains isolated from ready-to-eat food show high level of resistance to ampicillin, gentamycin and meticillin. Meticillin is used normally, in treatment of
Enterococcus spp. human infection;
L.
monocytogenes can transfer antibiotic resistance genes from plasmids and transposons to
Enterococcus spp. in vitro and in vivo causing an increase of these bacteria resistant to meticillin.
L.
monocytogenes, in the last decades, is becoming resistant to a lot of antibiotics, a continued surveillance on its incidence on raw foods and on emerging resistances are important to identify food that can represent a risk of infection for the population, particularly for immunocompromised, children, pregnant women and the elderly to ensure effective treatment of human listeriosis with effective antibiotics.</description><subject>Antibiotic resistance</subject><subject>antibiotics</subject><subject>bacterial contamination</subject><subject>beef</subject><subject>Dairy foods</subject><subject>dairy products</subject><subject>Enterococcus</subject><subject>food pathogens</subject><subject>foods</subject><subject>Incidence</subject><subject>isolation</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria spp</subject><subject>Meat</subject><subject>pork</subject><subject>poultry meat</subject><subject>raw meat</subject><subject>retail marketing</subject><subject>Salmonidae</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PIzEMhiMEEuXjL0BOe-usk_m-gRAfK1VipYVz5EkclGrazCYpqP-ezHY5c4gc26_fxA9jVwIKAaL5uS6s90b7bSokQJ-LBQh5xBaia8tlK2R_zBbQ102-l_UpO4txDSBaELBg-DvQO4601cRxa_JJbnA-Oc3jLmqa5nR0ac-95SsXEwWHPE5TwV30IyYy3Aa_4QE_-IYw_XMJlNCNfP5XvGAnFsdIl__jOXt9uH-5e1qunh9_3d2ulrps2rTU1WB60D1ZkoOgmiRWsoWhoRaF1ANSV4G1osamQmmsEbJsu8pqK6kk05Xn7MfBdwr-745iUhuXFxhH3JLfRSVFCV0NVRY2B6EOPsZAVk3BbTDslQA1E1Vr9UVUzUTneiaaB68Pgxa9wrfgonr9IyH7ii63m9n65qCgvOi7o6CidjNb4wLppIx33z3yCR9ejoE</recordid><startdate>20100501</startdate><enddate>20100501</enddate><creator>Pesavento, G.</creator><creator>Ducci, B.</creator><creator>Nieri, D.</creator><creator>Comodo, N.</creator><creator>Lo Nostro, A.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20100501</creationdate><title>Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods</title><author>Pesavento, G. ; Ducci, B. ; Nieri, D. ; Comodo, N. ; Lo Nostro, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-c4bd90c9efe2b1e5e2a4270b6e7a12cbae840ff15a64a2dfd123784fcf2e3ed83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Antibiotic resistance</topic><topic>antibiotics</topic><topic>bacterial contamination</topic><topic>beef</topic><topic>Dairy foods</topic><topic>dairy products</topic><topic>Enterococcus</topic><topic>food pathogens</topic><topic>foods</topic><topic>Incidence</topic><topic>isolation</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria spp</topic><topic>Meat</topic><topic>pork</topic><topic>poultry meat</topic><topic>raw meat</topic><topic>retail marketing</topic><topic>Salmonidae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pesavento, G.</creatorcontrib><creatorcontrib>Ducci, B.</creatorcontrib><creatorcontrib>Nieri, D.</creatorcontrib><creatorcontrib>Comodo, N.</creatorcontrib><creatorcontrib>Lo Nostro, A.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pesavento, G.</au><au>Ducci, B.</au><au>Nieri, D.</au><au>Comodo, N.</au><au>Lo Nostro, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods</atitle><jtitle>Food control</jtitle><date>2010-05-01</date><risdate>2010</risdate><volume>21</volume><issue>5</issue><spage>708</spage><epage>713</epage><pages>708-713</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><abstract>Listeria and particularly
Listeria monocytogenes is an important foodborne pathogen that can cause listeriosis with flu-like symptoms in healthy people, and severe complications in immunocompromised subjects, children, pregnant women and the elderly. A research survey was conducted to check the presence of
Listeria spp. in raw meat and retail products and to analyse their antibiotic resistances. Total prevalence was 11.7%: in raw meat was 21.4%; in ham it was 5.2%; in fresh soft cheese it was 3.49%; in sandwiches it was 5.88%, while we found no isolates in smoked salmon and only two in ready salads (1.23%). The highest percentage of prevalence of
L.
monocytogenes was found in samples of ham (37.5%), lower percentages were in sandwiches (25.0%), in raw meat samples (23.6%), in fresh soft cheeses (20.0%), while ready salads and smoked salmons were not contaminated. The susceptibility of 168 strains of
Listeria spp. was determined by disk diffusion method: we found 51 (30.4%) strains resistant to three or more antibiotics. All isolated strains, except one, are susceptible or at least to one of the first choice antibiotics (ampicillin and gentamycin) or to trimethoprim–sulfamethoxazole used as antibiotic of second choice in the treatment of human listeriosis. Strains isolated from ready-to-eat food show high level of resistance to ampicillin, gentamycin and meticillin. Meticillin is used normally, in treatment of
Enterococcus spp. human infection;
L.
monocytogenes can transfer antibiotic resistance genes from plasmids and transposons to
Enterococcus spp. in vitro and in vivo causing an increase of these bacteria resistant to meticillin.
L.
monocytogenes, in the last decades, is becoming resistant to a lot of antibiotics, a continued surveillance on its incidence on raw foods and on emerging resistances are important to identify food that can represent a risk of infection for the population, particularly for immunocompromised, children, pregnant women and the elderly to ensure effective treatment of human listeriosis with effective antibiotics.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodcont.2009.10.012</doi><tpages>6</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Antibiotic resistance antibiotics bacterial contamination beef Dairy foods dairy products Enterococcus food pathogens foods Incidence isolation Listeria Listeria monocytogenes Listeria spp Meat pork poultry meat raw meat retail marketing Salmonidae |
| title | Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods |
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