Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli) isolated from raw meats, ready-to-eat (RTE) meats and their related samples in Ghana. E. coli was isolated using the USA-FDA Bacteriological Analytical Manual and phenotypic antimicrobial susceptibility test was performed by the disk diffusion method. Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline. They were susceptible to azithromycin (87.1%), chloramphenicol (81.3%), imipenem (74.8%), gentamicin (72.0%) and ciprofloxacin (69.5%). A relatively high intermediate resistance of 33.0% was observed for ceftriaxone. E. coli from raw meats, RTE meats, hands of meat sellers and working tools showed some differences and similarities in their phenotypic antimicrobial resistance patterns. Half (51.1%) of the E. coli isolates exhibited multidrug resistance. The E. coli isolates showed twenty-two different resistant patterns, with a multiple antibiotic resistance index of 0.0 to 0.7. The resistant pattern amoxicillin (A, n = 6 isolates) and amoxicillin-trimethoprim (A-TM, n = 6 isolates) were the most common. This study documents that raw meats, RTE meats and their related samples in Ghana are potential sources of antimicrobial-resistant E. coli and pose a risk for the transfer of resistant bacteria to the food chain, environment and humans.

Observed potential cross-contamination in retail delicatessens

Listeria monocytogenes (L. monocytogenes) is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes is common in delis (between contaminated and uncontaminated equipment, food and hands) and likely plays a role in the associated with retail deli meats. In 2012, EHS-Net conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes. The study included 298 retail delis in six state and local health departments’ jurisdictions and assessed how well deli practices complied with the Food and Drug Administration (FDA) Food Code provisions. Among delis observed using wet wiping cloths for cleaning, 23.6% did not store the cloths in a sanitizing solution between uses. Observed potential cross-contamination of raw meats and ready-to-eat foods during preparation (e.g., same knife used on raw meats and ready-to-eat foods, without cleaning in between) was present in 9.4% of delis. In 24.6% of delis with a cold storage unit, raw meats were not stored separately from ready-to-eat products in containers, bins, or trays. A proper food safety management plan can reduce gaps in cross-contamination and include the adoption of procedures to minimize food safety risks, training with instructions and in-person demonstrations and certifying staff on those procedures, and monitoring to ensure procedures are followed.

Identification of Salmonella spp., Listeria monocytogenes, and indicator microorganisms in commercialized raw meats and fresh sausages from Uruguaiana, Rio Grande do Sul, Brazil

ABSTRACT: This study evaluated the sanitary hygienic quality and the presence of pathogenic microorganisms in raw meats and fresh sausages marketed in the city of Uruguaiana, Rio Grande do Sul (RS), Brazil. We analyzed 238 samples of fresh sausages, beef, pork, and chicken from 18 commercial establishments (butchers, supermarkets, and groceries). Samples were subjected to enumerate hygiene indicator microorganisms (mesophilic aerobes and enterobacteria) and detection of Salmonella spp. and Listeria monocytogenes. The mean counts of mesophilic aerobes and enterobacteria were 5.09 and 3.54 log CFU/g, respectively. Beef samples presented the highest frequency of Salmonella spp. (7.93%) and fresh sausages present the highest frequency of L. monocytogenes (19.04%). Among the analyzed samples, 43.70% did not comply with the microbiological parameters established by the Brazilian Ministry of Health. The presence of Salmonella spp. and L. monocytogenes in different samples and commercial establishments demonstrate the failures of good manufacturing practices in industrial environmental and retails points and the need to train food handlers to reduce the exposure of consumers to potential risks.

Prevalence and genomic analysis of ESBL-producing Escherichia coli in retail raw meats in Singapore

Objectives To determine the prevalence and genetic characteristics of ESBL-producing Escherichia coli in retail raw meats from Singapore markets. Methods A total of 634 raw meat (chicken, pork and beef) samples were collected from markets in Singapore during June 2017–October 2018. The samples were enriched overnight and then incubated on Brilliance™ ESBL Agar. Presumptive ESBL isolates were confirmed using the double-disc synergy test. Confirmed ESBL-producing E. coli were sent for WGS and bioinformatic analysis was performed. Results The prevalence of ESBL-producing E. coli in chicken, pork and beef meats was 51.2% (109/213), 26.9% (58/216) and 7.3% (15/205), respectively. A total of 225 ESBL-producing E. coli were isolated from 184 samples. β-Lactam resistance genes were detected in all isolates. After β-lactam resistance genes, the most common antimicrobial resistance genes detected were aminoglycoside resistance genes (92.4%). One hundred and seventy-two (76.4%), 102 (45.3%) and 52 (23.1%) isolates carried blaCTX-M genes, blaTEM genes and blaSHV genes, respectively. blaCTX-M-55 (57/225, 25.3%) and blaCTX-M-65 (40/225, 17.8%) were the most frequent ESBL genes. Colistin resistance genes (including mcr-1, mcr-3 and mcr-5) were found in 15.6% of all isolates. Conclusions This study indicates that ESBL-producing E. coli are widely found in retail raw meats, especially chicken, in Singapore. Occurrence of MDR (resistance to at least three classes of antimicrobial) and colistin resistance genes in retail raw meat suggests potential food safety and public health risks.

Human Health Risk Assessment through Roasted Meats Consumption

Data on the content of metals and metalloids in roasted meats with different types of wood and charcoal are still scarce in the literature. The concentrations of metals (Al, Cr, Cd, Cu, Fe, Mg, Mn, Mo, Ni, V, and Zn) and metalloid (As) were determined by inductively coupled plasma mass spectrometry (ICP-OES) after microwave digestion, and the estimated daily intake (EDI) for adults was assessed to determine the hazard quotient (HQ). The concentrations of Al, Cr, Cu, and Fe in raw meats were below the data obtained in other countries. The concentration of As (0.17 ± 0.42–0.23 ± 0.10 mg/kg), Mg (206.77 ± 3.99–291.95 ± 8.87 mg/kg), V (0.42 ± 0.14–6.66 ± 0.80 mg/kg), and Zn (6.66 ± 0.80–48.13 ± 0.56 mg/kg) in raw meats exceeded the values in the literature. The concentrations of Mg, As, Cr, Fe, V, and Zn are high when the meat is roasted using wood. All levels of Al, As, Cr, Cu, Fe, Mg, Mn, Mo, V, and Zn in raw meats are lower than those of meat roasted with coal and wood. The content of As in meat roasted with Chromed Copper Arsenate (CCA) wood (15.10 ± 0.27–26.25 ± 1.47 mg/kg) is higher than meat roasted with charcoal (0.46 ± 0.09–1.16 ± 0.50 mg/kg). EDI and HQ values revealed a minimal exposure of the adult population to those metals through roasted-meats consumption. However, EDI values of As in some roasted meats are above standard limits. Roast meats with wood showed higher levels of major and trace elements than meats roasted with coal. High exposures, in the long-term, may cause damage to health.

Chemical composition of indigenous raw meats

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

The emergence of colistin-resistant Escherichia coli in chicken meats in Nepal

ABSTRACT The emergence and dissemination of colistin resistance among Gram-negative bacteria is a global problem. We initiated a surveillance of colistin-resistant and -susceptible Escherichia coli in raw meats from chicken in Nepal. A total of 180 meat samples were collected; from these, 60 E. coli strains were isolated (33.33%), of which 16 (26.66%) were colistin-resistant and harboured the mcr-1 gene. All isolates were characterised by antibiotic susceptibility testing, the presence of antibiotic resistance genes, phylogenetic analysis and plasmid replicon typing. Most of the colistin-resistant E. coli had the antibiotic resistant pattern CIP/CN/SXT/TE (43.75%). Coexistence of tet, qnr, sul and dfr genes was detected in both colistin-resistant and -susceptible E. coli. Most colistin-resistant E. coli strains belonged to phylogroup C, whereas 10% of isolates belonged to phylogroup D. Inc FIB was the dominant plasmid Inc type in the isolates. Dissemination of antibiotic-resistant E. coli in raw meats is a public health concern in Nepal and requires further investigation to ascertain the sources of contamination.