STAPHYLOCOCCUS AUREUS FROM READY-TO-EAT FOOD AS A SOURCE OF MULTIPLE ANTIBIOTIC RESISTANCE GENES

Wioleta Chajęcka-Wierzchowska, Anna Zadernowska, Łucja Łaniewska-Trokenheim

Abstract


The emergence of antibiotic-resistant strains of S. aureus such as methicillin-resistant S. aureus (MRSA) is a worldwide problem. Ready-to-eat (RTE) food which does not need thermal processing before consumption could be a vehicle for the spread of antibiotic-resistant microorganisms. The present study evaluated the molecular genetic characteristics (RAPD) and pheno- and genotypical antimicrobial resistance profile of S. aureus isolated from 75 RTE food samples (sushi, hamburgers, salads). All of the isolates (n=32) were resistant to at least one class of antibiotic tested of which 75% strains were classified as multidrug resistant. Most of the isolates were resistant to cefoxitin (87,5%) followed by clindamycin (78,1%), tigecycline and quinupristin/dalfopristin (53,1%). All methicillin resistant staphylococci harbored mecA gene. Among tetracycline resistance isolates all of them harbored at least one gene: tet(M), tet(L) and/or tet(K) and 78,9% of them were positive for the Tn916/Tn1545-like integrase family gene. Our results indicated that retail RTE food could be considered an important route for transmission of antibiotic resistant staphylococci harboring multiple antibiotic resistance genes.


Keywords


antibiotic resistance, Staphylococcus aureus, antibiotic resistance genes, MRSA

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DOI: http://dx.doi.org/10.12955/cbup.v5.1079

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