Prevalence Of Antimicrobial Resistance Bacteria And Propagation Mechanism Of Drug Resistance In Cooked Meat Products, Guangzhou

Resistant pathogens to various antibiotics are emerging rapidly. Surfacing of theseresistant pathogens, untreatable by antibiotics, constitutes a real threat to public health inmajority studies. A Cooked meat product is ready-to-eat (RTE) food which usually exposed tothe air directly and set a long shelf-life by manufacturers, and taking account of itsparticularly suitable nutrient structure for microbial growth it is inevitable that such food iseasily contaminated by microorganisms in course of processing, transporting and selling.More importantly, it presents an immediate risk to public health because these products aregenerally consumed directly without the secondary processing. However data on theprevalence of resistance bacteria from cooked meat samples are unfortunately sparse in Chinaas the result of focusing on the several common pathogens previously and are urgently neededfor scientific assessment of the potential health impact to human.The purpose of this study was to evaluate the prevalence of resistance commensalmicrobes and resistance genes among46retail cooked meat products (including12chicken，11duck,12pork and11gut) obtained from six separate supermarkets and two free marketsin Guangzhou. Bacteria resistance to sulfamethoxazole-trimethoprim (Sul/Tmp), tetracycline(Tet) and erythromycin (Em), the three antibiotics widely used in clinical and animal therapywere investigated. The SulR, EmRTetRisolates was observed most frequently among ducksamples, followed by chicken and pork. On the whole the number of SulRmicrobes wasgreater than that of ErmRand TetRbacteria in all the food samples. The presence of102–104CFUg-1of ART bacteria per gram of foods in many samples. The tetM, tetS, tetL,ermB and sulII were found to be the predominant genes in the isolates respectively. Isolateswere identified at the genus level. The result displayed that Staphylococcus, Enterobacter,and Listeria were more prevalent among the resistance isolates. In conclusion the cookedmeat products are contaminated by bacteria acutely and the widespread distribution ofresistant strains observed may reflect the extent of use of antibiotics in specific food animalproduction environments. Given the importance of Resistant pathogens in mediating theresistance gene dissemination, with the method of southern plotting and Conjugation, furtherinvestigations are required to identify these strains carrying resistance genes to species andanalyze whether the genes might be horizontally transferred to other species. The rate ofConjugation was3.1×10-9which was lower than previous study in US. This study has shownthat Listeria monocytogenes carrying the tetracycline resistance gene tetM located on the horizontal transmission of resistance gene of the mating type transposon Tn916. This will nodoubt give a food safety hazards, clinical treatment difficult.The aim of this study was to evaluate the prevalence of resistance resistance genesamong cooked meat products early warning and control food borne pathogens cause foodsafety problems to provide the basic data and scientific and technical basis.