Abstract
Antibiotic resistance evolution among pathogenic microorganisms has become a huge burden globally as it has increased the burden of diseases amongst humans and animals. The prevalence of extended-spectrum beta-lactamase-producing Escherichia coli (ESBL-Ec) and metallo beta-lactamase-producing Escherichia coli (MBL-Ec) isolated from pig abattoir and handlers in retail shops was studied. In addition, the relationship between the isolates’ prevalence and the background characteristics of the butchers/retailers was also investigated. Samples from 32 hand swabs of pork sellers at retail shops and 8 butchers at abattoirs, as well as 272 swabs taken from knives, tables, floors, water troughs, and carcasses from both retail shops and abattoirs, were collected. Escherichia coli (E. coli) was isolated from hand swabs, fomites, and carcasses and were identified by standard microbiological procedures. The isolates susceptibility to nitrofurantoin (300 µg), ciprofloxacin (5 µg), ceftazidime (30 µg), cefuroxime (30 µg), gentamicin (10 µg), cefixime (5 µg), ofloxacin (5 µg), amoxicillin/clavulanic acid (30 µg), imipenem (10 µg), and meropenem (10 µg) and their ability to produce ESBL and MBL was determined by phenotypic methods. Demographic information of the handlers was retrieved by means of a structured questionnaire and, in some cases, via face to face interviews. Out of 104 E. coli isolates from both sources, 52 (50.0%) and 8 (7.7%) were ESBL and MBL producers, respectively. ESBL was more prevalent on the hands of the retailers (40.6%) and butchers (75.0%). The isolates were 100% resistant to ceftazidime, cefotaxime, and amoxicillin–clavulanic acid and 4.8% resistant to nitrofurantoin. Diverse resistance patterns were observed among ESBL-Ec and MBL-Ec. It was found that 90% of ESBL-Ec and 100% of MBL-Ec were multidrug-resistant. A possible epidemiological link between the two sources was observed. The prevalence of E. coli ESBL- and MBL-producing isolates was associated with the duty performed by handlers (p = 0.012) and gender (p = 0.012). Our results provide evidence that the handlers’ hands and abattoir environment had a great role to play in the high prevalence and resistance profiles of the microorganisms.
Highlights
Pig Handlers in Retail Shops and Abattoirs in Selected Localities in Southern Nigeria: Implications for Public Health
Our results provide evidence that the handlers’ hands and abattoir environment had a great role to play in the high prevalence and resistance profiles of the microorganisms
Over the past few years, carbapenem resistance due to metallo beta-lactamase (MBL) production has been increasingly reported among clinical isolates, and the ability to progress into the community as has already been demonstrated by extended-spectrum β-lactamase (ESBL)-producing Gram-negative bacillus (GNB) [9,10]
Summary
Pig Handlers in Retail Shops and Abattoirs in Selected Localities in Southern Nigeria: Implications for Public Health. The emergence of extended-spectrum beta-lactamase (ESBL)-producing bacteria, in response to the selective pressure of extensive cephalosporin use in the community, is of particular concern. ESBL-producing bacteria were initially observed in human clinical practice, but, in recent years, they have been increasingly recognized in food-producing animals and represent a growing problem involving food safety, with environmental implications [2,3]. Increasing resistance of ESBL-producing bacteria to multiple types of antibiotics has led to an increase in the use of carbapenems [6], which, in response, has resulted in the emergence of carbapenemase-producing bacteria [7,8]. Over the past few years, carbapenem resistance due to metallo beta-lactamase (MBL) production has been increasingly reported among clinical isolates, and the ability to progress into the community as has already been demonstrated by extended-spectrum β-lactamase (ESBL)-producing GNB [9,10]. The issue of food safety is much more complicated in most developing countries of Africa; there are many informal markets, and a large percentage of the food produced is sold there, making enforcement of food safety regulations impracticable and often evaded
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