Antibiotic Susceptibility and Molecular Screening of Class I Integron in Salmonella Isolates Recovered from Retail Raw Chicken Carcasses in China.
Salmonella is one of the leading causes for foodborne diseases. Foods, particularly those of animal origin, act as an important role for Salmonella transmission. In this study, the antibiotic susceptibility of 743 Salmonella isolates recovered from retail raw chicken carcasses in eight provinces was tested, and the isolates were also screened for the presence of class I integron and drug-resistant gene cassettes. One hundred thirteen (15.21%) isolates were harboring class I integron. A higher percentage of integron-positive Salmonella isolates were found in retail chicken in Sichuan Province (29.33%), followed by Beijing (22.14%), Shaanxi (19.15%), Guangxi (14.13%), Henan (12.50%), Shanghai (7.25%), Fujian (8.22%), and Guangdong (6.25%) Provinces. The respective prevalence of class I integron in Salmonella isolates recovered from retail chickens in large, free, and small markets was 16.31%, 14.04%, and 15.27%. Moreover, 20.13%, 14.02%, and 13.74% of Salmonella isolates recovered from retail chickens stored in frozen, chilled, and ambient conditions, respectively, were positive for class I integron. Subsequent sequencing of class I integron revealed the presence of 10 gene cassettes harboring resistance genes (dfrA17-aadA5, dfrA17-aadA5, dfrA1-aadA1, dfrA12-aadA2, dfrA17-aadA5-aadA4, dfrA1-aadA1-aadA2, dfrA1, dfrA5, aadA2, aacA4-catB8-aadA1-dfrA1-(aac6-II)-(blaCARB-8), blaPSE-1-blaP1). The most prevalent gene cassette was dfrA17-aadA5 (59.62%). Class I integron-positive isolates were significantly more resistant to multiple antibiotics, and they commonly exhibited corresponding antibiotic resistance profiles to the antibiotic resistance gene cassettes harbored in their class I integron. The results indicated that class I integron with different antibiotic resistance gene cassettes that were prevalent in Salmonella isolates differed from provinces, marketplaces, and chicken storage conditions.
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Xiaofeng
X
Meng
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Zengfeng
Z
Zhang
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Keting
K
Li
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Yin
Y
Wang
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Xiaodong
X
Xia
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Xin
X
Wang
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Meili
M
Xi
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .|2 Department of Nutrition and Food Science, Joint Institute for Food Safety and Applied Nutrition, University of Maryland , College Park, Maryland.
Jianghong
J
Meng
3 National Institutes for Food and Drug Control , Beijing, China .
Shenghui
S
Cui
1 College of Food Science and Engineering, Northwest A&F University , Yangling, China .
Baowei
B
Yang
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002645:Chickens / Q000382:microbiology*; D002681:China; D024901:Drug Resistance, Multiple, Bacterial / Q000235:genetics; D005517:Foodborne Diseases / Q000382:microbiology; D005798:Genes, Bacterial / Q000235:genetics; D032023:Integrons / Q000235:genetics*; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects* / Q000235:genetics*
D000900:Anti-Bacterial Agents
Salmonella; antibiotic resistance; class I integrons