Prevalence and antimicrobial resistance of Arcobacter butzleri and Arcobacter cryaerophilus isolates from retail meat in Lower Silesia region, Poland

• Autorzy: Zacharow I. , Bystron J. , Walecka-Zacharska E. , Podkowik M. , Bania J.
• Języki publikacji: EN

Abstrakty

EN

Arcobacter butzleri and A. cryaerophilus are considered potential foodborne pathogens. Consumption of Arcobacter-contaminated food is regarded the most likely source of human poisoning. We investigated the prevalence and antimicrobial resistance of Arcobacter isolates in 210 retail meat samples. Seventy-nine A. butzleri and 6 A. cryaerophilus were isolated from pork, beef and chicken meat. Incidence of A. butzleri was found to be the highest in chicken meat (83%). Less of A. butzleri was isolated from beef (16%) and pork (14%). Most of the A. butzleri isolates were resistant to ß-lactams, like ampicillin (85%), amoxicillin with clavulonic acid (63%), cefotaxime (66%) and mac-rolides, i.e., erythromycin (62%). In contrast, all except one A. cryaerophilus isolates were susceptible to erythromycin. Tetracycline and aminoglycosides showed the highest efficacy against A. butzleri and A. cryaerophilus since almost 80% of their population was susceptible to these agents. All, except one A. cryaerophilus and the majority of A. butzleri isolates (70%) were susceptible to fluoroquinolones. The incidence of multiresistant isolates was found in forty two (53%) A. butzleri, and one (16%) A. cryaerophilus isolates. Eight A. butzleri isolates were resistant to all antimicrobials tested. These results indicate significant incidence of potential foodborne zoonotic agents, i.e. A. butzleri and A. cryaerophilus including multiresistant isolates in retail meat in Poland.

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2015
• Tom: 18
• Numer: 1
• Opis fizyczny: p.63-69,ref.

Twórcy

autor

Zacharow I.

• Department of Epizootiology with Clinic for Birds and Exotic Animals, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, pl. Grunwaldzki 45, 50-366, Wroclaw, Poland

autor

Bystron J.

• Department of Food Hygiene and Consumer Health Protection, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland

autor

Walecka-Zacharska E.

• Department of Food Hygiene and Consumer Health Protection, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland

autor

Podkowik M.

• Department of Food Hygiene and Consumer Health Protection, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland

autor

Bania J.

• Department of Food Hygiene and Consumer Health Protection, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland

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Identyfikatory

DOI

10.1515/pjvs-2015-000