Abstract
The frequent use of antibiotics contributes to antibiotic resistance in bacteria, resulting in an increase in infections that are difficult to treat. Livestock are commonly administered antibiotics in their feed, but there is current interest in raising animals that are only administered antibiotics during active infections. Staphylococcus aureus (SA) is a common pathogen of both humans and livestock raised for human consumption. SA has achieved high levels of antibiotic resistance, but the origins and locations of resistance selection are poorly understood. We determined the prevalence of SA and MRSA in conventional and antibiotic-free (AF) meat products, and also measured rates of antibiotic resistance in these isolates. We isolated SA from raw conventional turkey, chicken, beef, and pork samples and also from AF chicken and turkey samples. We found that SA contamination was common, with an overall prevalence of 22.6% (range of 2.8–30.8%) in conventional meats and 13.0% (range of 12.5–13.2%) in AF poultry meats. MRSA was isolated from 15.7% of conventional raw meats (range of 2.8–20.4%) but not from AF-free meats. The degree of antibiotic resistance in conventional poultry products was significantly higher vs AF poultry products for a number of different antibiotics, and while multi-drug resistant strains were relatively common in conventional meats none were detected in AF meats. The use of antibiotics in livestock contributes to high levels of antibiotic resistance in SA found in meat products. Our results support the use of AF conditions for livestock in order to prevent antibiotic resistance development in SA.
Highlights
The discovery of antibiotics has saved countless lives as they have been used to treat bacterial infections
We have found that the use of antibiotics in livestock contributes to high levels of antibiotic resistance in Staphylococcus aureus (SA) isolates found in their resulting meat products
Our results suggest that the use of antibiotics in livestock promotes higher rates of antibiotic resistance in bacteria found in the meat products that consumers come into contact with and could be a source
Summary
The discovery of antibiotics has saved countless lives as they have been used to treat bacterial infections. Bacteria can quickly develop resistance to antibiotics through mutation and by horizontal gene transfer [1]. Many bacterial species have acquired resistance to a number of antibiotics and the rate of development of new antibiotics is not keeping pace with the development of resistance. Staph aureus from antibiotic-free meat is more susceptible to antibiotics analysis, decision to publish, or preparation of the manuscript
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
