Isolation and Molecular Characterization of Antimicrobial-Resistant Bacteria from Vegetable Foods

Area of Science:

• Food Safety
• Microbiology
• Public Health

Background:

• Antimicrobial resistance (AMR) is a global health threat, with spread via the food chain a growing concern.
• Research has focused on animal products, but AMR in plant-based foods, especially fresh and ready-to-eat (RTE) vegetables, is less understood.

Purpose of the Study:

• To investigate the prevalence of antimicrobial-resistant bacteria in fresh and RTE vegetables.
• To characterize antimicrobial resistance genes (ARGs) within these bacteria.
• To identify potential sources of AMR contamination in vegetables.

Main Methods:

• Collection and microbiological analysis of fresh and RTE vegetable samples.
• Antimicrobial susceptibility testing of bacterial isolates.
• Molecular detection and characterization of antimicrobial resistance genes (ARGs).

Main Results:

• A significant proportion of vegetable samples contained antimicrobial-resistant bacteria, including multidrug-resistant strains.
• Key ARGs, such as those for extended-spectrum β-lactamases (ESBLs) and resistance to critically important antimicrobials, were identified.
• Environmental contamination, possibly from wastewater reuse and agricultural practices, is implicated in AMR dissemination.

Conclusions:

• The presence of AMR bacteria and ARGs in fresh produce presents a food safety and public health concern.
• Current regulations lack specific AMR monitoring criteria for vegetables, necessitating surveillance and risk mitigation.
• Findings support a One Health approach to manage AMR in the plant-based food sector.