Likou Zou
Sichuan Agricultural University, China
Title: Antibiotic and disinfectant resistance of Salmonella from retail meats in china
Biography
Biography: Likou Zou
Abstract
Salmonella is a leading cause of food borne illnesses and deaths worldwide. The frequent use of antibiotic and disinfectant in food production and processing may have imposed a selective pressure and contributed to the emergence of resistant microbes. However, little information is available regarding the antibiotic and disinfectant resistance of Salmonella isolates from retail meats in China. Salmonella isolates were recovered from chicken, beef and pork purchased from selected supermarket. Antibiotic susceptibility was tested according to the standard disk diffusion method. The MICs of disinfectants were determined using the agar dilution method. All isolates were screened for the presence of disinfectant resistance genes and further analyzed for genetic relatedness by PFGE. The predominant serotype was Salmonella Derby (34.8%) followed by S. Enteritidis (12.3%) and S. Rissen (9.0%). Overall, 82.8% isolates were resistant to OTC, 66.3% to TMP, 28.8% to AMX, 23.9% to AMP, 20.3% to LEV, 11.7% to GEN, 11.7% to EFT, 15.3% to CIP and 3.7% to AMC respectively. The MICs of the disinfectants cetyltrimethylammonium bromide and cetylpyridinium chloride were 8-128 mg/L and 8-256 mg/L. The qac and sugE(p) gene was found less prevalent (0.0% to 14.7%). Up to 71 distinct PFGE types were identified among the 163 Salmonella isolates. PFGE revealed that the resistant isolates were associated with the sampling supermarkets or groceries. Salmonella can serve as a critical vector in spreading disinfectant and antibiotic resistance. The use of disinfectant in food processing environments may have played a role in the emergence of antibiotic and disinfectant resistant bacteria.