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从新鲜肉和肉制品中发现抗微生物耐药的Empedobacter的特征

Alba Puente¹, José F Cobo-Díaz^1,2, Márcia Oliveira^1,2

¹Department of Food Hygiene and Technology, Universidad de León, León, Spain.

Current research in food science

|October 13, 2025

概括

在肉类中发现的机会性病原体Empedobacter显示出高抗微生物耐药性. 耐卡巴胺菌株携带耐药基因,强调需要监测肉类生产以防止传播抗生素耐药性.

科学领域:

微生物学微生物学
抗微生物耐药性抗微生物耐药性
食品安全食品安全

背景情况:

恩佩多巴克 (Empedobacter) 是一种机会性病原体,以多药耐药性而闻名.
最后的抗生素正在失去对抗耐药细菌菌株的有效性.

研究的目的:

为了鉴定零售肉类中耐卡巴胺耐药的Empedobacter分离物.
识别抗菌素耐药性基因 (ARG) 和它们的位置.

主要方法:

对62个分离物对15种抗生素进行表型抗微生物敏感性测试.
24个分离物的全基因组测序 (WGS) 用于分类学分类和ARG识别.

主要成果:

61.3%的Empedobacter菌株具有多药耐药性 (MDR).
确定了bla_EBR-1,ere(D) 和tet(X2) 的基因.
在E. falsenii.中,tet(X2) 基因经常是等离子体传播的.

结论:

肉类中的Empedobacter具有显著的抗菌素耐药性风险.
需要对肉类生产系统中的非ESKAPE细菌进行进一步的研究.
监测肉类生产对于控制抗生素耐药性的传播至关重要.

关键词:

抗微生物耐药性抗微生物耐药性这是一种Empedobacter.新鲜的肉,新鲜的肉在blaEBR-1中使用.在这里 (D)(X2) 在X2上

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