title: Characterization of Extended Spectrum Β-Lactamase Producing Enterobacteria and Methicillin-Resistant Staphylococcus aureus Isolated from Raw Pork and Cooked Pork Products in South China.
abstract: In this study, we assessed the co-colonization with extended spectrum β-lactamase producing Enterobacteria (ESBL-E) and methicillin-resistant Staphylococcus aureus (MRSA) in raw pork and cooked pork products in south China. In total, 240 raw pork and 240 cooked pork samples collected from supermarkets (n = 20) and local butcher shops (n = 20) in the city of Guangzhou (China) were investigated. Raw pork and cooked pork was more frequent colonization with ESBL-E (7.5% in raw pork and 0.4% in cooked pork products) than with MRSA (4.2% in raw pork). Two of samples were contaminated with both tested types of multidrug-resistant bacteria. High antibiotic-resistance rate with wide spectrums of both ESBL-E and MRSA isolated were observed. In ESBL-E isolates, TEM (n = 15), CTX-M-1 (n = 3), CTX-M-9 (n = 1), and SHV (n = 1) genes were detected. TEM and SHV genes were associated with CTX-M-1 in 2 isolates, respectively. The CTX-M-9 gene of 1 isolate from cooked pork samples was found to be transferred to Escherichia coli J53 by conjugation. Detected MLST-types of MRSA were livestock-associated ST7 (n = 5) and ST9 (n = 4), as well as hospital-acquired ST239 (n = 1), suggesting contamination from human source(s) during meat processing. These findings confirmed a contamination of raw pork and cooked pork with ESBL-E and MRSA and emphasized the necessity of enforcing hygienic practices and specific detection of MRSA and ESBL-producing bacteria in meat processing and storage.
authors.affiliation: College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, 510640, Guangdong, People's Republic of China.
authors.forename: Lili
authors.initials: L
authors.lastname: Li
authors.affiliation: China and Research Inst. of Food Safety and Nutrition, Jinan Univ, Guangzhou, 510632, Guangdong, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Ye
authors.affiliation: College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, 510640, Guangdong, People's Republic of China.
authors.forename: Li
authors.initials: L
authors.lastname: Yu
authors.affiliation: College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, 510640, Guangdong, People's Republic of China.
authors.forename: Chenqing
authors.initials: C
authors.lastname: Zhou
authors.affiliation: College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, 510640, Guangdong, People's Republic of China.
authors.forename: Hecheng
authors.initials: H
authors.lastname: Meng
mesh_terms: D000818:Animals; D002681:China; D003296:Cooking; D004351:Drug Resistance; D004755:Enterobacteriaceae / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D004926:Escherichia coli / Q000235:genetics* / Q000378:metabolism; D005511:Food Handling; D005516:Food Microbiology; D022761:Gene Transfer, Horizontal; D005798:Genes, Bacterial; D006801:Humans; D058751:Livestock; D008460:Meat / Q000382:microbiology; D008712:Methicillin / Q000494:pharmacology; D055624:Methicillin-Resistant Staphylococcus aureus / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism; D058885:Multilocus Sequence Typing; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine; D001618:beta-Lactamases / Q000235:genetics* / Q000378:metabolism
chemical_list: D001618:beta-Lactamases; D008712:Methicillin
keywords: ESBL-E; MRSA; cooked pork; gene transfer; raw pork