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Antibiotic-Resistant Bacteria Associated with Retail Aquaculture Products from Guangzhou, China

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Abstract:

This study examined the prevalence of antibiotic-resistant (ART) bacteria and representative antibiotic resistance (AR)–encoding genes associated with several aquaculture products from retail markets in Guangzhou, China. ART commensal bacteria were found in 100% of the products examined. Among 505 multidrug-resistant isolates examined, close to one-fourth contained intI and sul1 genes: 15% contained sul2 and 5% contained tet (E). Incidences of β-lactamase–encoding genes bla TEM, bla CMY and erythromycin resistance determinants ermB and ermC were 4.5, 1.7, 1.3, and 0.3%, respectively. Most of the ART isolates identified from the rinse water were Aeromonas spp.; those from intestines belonged to the Enterobacteriaceae. Plasmid-associated intI and AR-encoding genes were identified in several ART isolates by Southern hybridization. Three multidrug resistance–encoding plasmids were transferred into Escherichia coli DH5 a by chemical transformation and led to acquired AR in the transformants. In addition, the AR traits in many isolates were quite stable, even in the absence of selective pressure. Further studies are needed to reveal risk factors associated with the aquaculture production chain for targeted AR mitigation.

Document Type: Research Article

DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-288

Affiliations: 1: College of Light Industry and Food Technology, South China University of Technology, Guangzhou 510640, China, Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA, Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716, USA 2: Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA, Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716, USA 3: Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA 4: College of Light Industry and Food Technology, South China University of Technology, Guangzhou 510640, China 5: Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA;, Email: wang.707@osu.edu

Publication date: February 1, 2013

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