通过牲畜废弃物堆肥肥肥的田地土壤通过抗菌素耐药细菌对作物污染的评估
Yoshihiro Suzuki1, Tomoyuki Horita1, Emi Nishimura2
1Department of Civil and Environmental Engineering, Faculty of Engineering, University of Miyazaki, Miyazaki 889-2192, Japan.
Journal of hazardous materials
|October 1, 2024
概括
在田地土壤和角玉米中发现了对安皮西林耐药性大肠杆菌,包括ESBL生产者,但没有对安皮西林耐药性的大肠杆菌. 堆肥不是来源,引发了人们对抗菌素耐药性在农业中蔓延的担忧.
科学领域:
- 微生物学 微生物学
- 环境科学 环境科学
- 公共卫生 公共卫生
背景情况:
- 牲畜中的抗菌素耐药细菌 (ARB) 构成公共卫生风险.
- 通过堆肥传播到农作物是传播到人类的潜在途径.
- 了解农业环境中的ARB动态是至关重要的.
研究的目的:
- 在田地土壤和角玉米中调查抗安培素抗性 (AMP-R) 大肠杆菌的存在和传播.
- 为了确定是否来自牲畜的堆肥是AMP-R大肠杆菌的来源.
- 为了确定主导的AMP-R大肠杆菌物种及其耐药性机制.
主要方法:
- 随着时间的推移,采集田地土壤,角玉米 (茎,根,核) 和堆肥的样本.
- 使用选择性培养介质进行细菌隔离和鉴定.
- 抗微生物敏感性测试和扩展光谱β-乳糖酶 (ESBL) 生产的检测.
主要成果:
- 在土壤或玉米中没有检测到抗安培素抗性大肠杆菌.
- 在土壤和角玉米中始终发现AMP-R和ESBL产生大肠杆菌.
- 在角玉米茎和根中存在高水平的AMP-R大肠杆菌.
- 肠杆菌 (Enterobacter bugandensis) 和肠杆菌 (Enterobacter asburiae) 是主要的AMP-R,ESBL产生物种.
- 在堆肥,土壤和玉米之间没有共享的常见AMP-R大肠杆菌物种.
结论:
- 包括ESBL生产者在内的AMP-R大肠杆菌在农业环境中普遍存在,污染作物.
- 来自牲畜的堆肥并未被证实是这些耐药性大肠杆菌的来源.
- 在作物中AMP-R大肠杆菌的未知来源需要进一步调查,因为这可能对公共健康产生影响.
相关概念视频
Microorganisms in Agriculture and Food industry
2.0K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
2.0K
Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Microbial Spoilage of Food
218
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
218


