Antimicrobial Resistance in Foodborne Infections PDF

Antimicrobial resistance (AMR) in foodborne infections MD Salihu  Antimicrobial resistance (AMR) in foodborne infections refers to the resistance of bacteria, transmitted through food, to antibiotics commonly used in treatment....

Antimicrobial resistance (AMR) in foodborne infections MD Salihu  Antimicrobial resistance (AMR) in foodborne infections refers to the resistance of bacteria, transmitted through food, to antibiotics commonly used in treatment. AMR in foodborne pathogens threatens Introduct public health by making infections harder to treat, leading to increased ion morbidity, mortality, and healthcare costs. Antibiotic resistant infections kill over 1 million people each year. A portion of these infections are foodborne — meaning that the pathogens came from consuming contaminated food.  Key Foodborne Pathogens Associated with AMR Salmonella spp (Sources: Contaminated meat, poultry, eggs, dairy products) Salmonella is one of the most reported zoonotic pathogens, and the antimicrobial-resistant (AMR) strains of Salmonella are a big concern for public health. Even though Salmonella commonly causes gastrointestinal infections worldwide, most of the strains cause mild gastroenteritis which is usually not required to treat with antibiotics. However, there are some factors that help Salmonella to be more pathogenic and a threat to public health. For instance, genetic modification and genomic evolution in Salmonella have increased virulence and have made them resistant to multiple drugs. Antibiotic-induced selective pressures cause mutations in chromosomal genes and plasmid leading to continuous genetic evolution in Salmonella. Salmonella spp Again, horizontal gene transfer may also contribute to the spread of AMR genes. The acquisition and spread of resistant genes are significantly affected by the exchange between plasmid(s) and the bacterial chromosome as well as the integration of resistant genes into specialized genetic components known as integrons. Because the health of humans is inextricably linked to the presence of antimicrobial resistant organisms in foods of both animal and plant origin, a One Health approach is essential to control AMR. The successful achievement of several of the Sustainable Development Goals (SDGs), namely the ones related to food security and health, depends equally on the safety of the food supply and continued efficacy of antimicrobials  Campylobacter spp. (Sources: Undercooked poultry, unpasteurized milk, contaminated water). The rapid emergence of antimicrobial resistance (AMR) in Campylobacter has reinforced its status as a foodborne pathogen of significant public health concern. Resistant Campylobacter is typically transferred to humans via the consumption of contaminated animal products, particularly poultry. However, the genes associated with antimicrobial resistance in Campylobacter spp. are poorly understood.  Campylobacter can colonize, persist, and exert different pathogenicity in a variety of hosts, and is considered the main cause of foodborne bacterial zoonotic infections. Poultry, pigs, and cattle are important reservoirs for the thermophilic Campylobacter species, C. jejuni and Campylobac C. coli. Direct contact with feces of poultry, ruminants, and ter spp. pets, as well as consumption of contaminated food of animal origin and drinking water, are considered the main transmission routes. Due to the broad host range and uncontrolled uses of antimicrobials in human and veterinary medicine, and agriculture, the emergence and dissemination of AMR in Campylobacter is both a global health challenge and threat to One Health Escherichia Sources: Undercooked ground beef, fresh produce, contaminated water. coli Resistant Strains: Extended-spectrum beta- lactamase (ESBL) producing E. coli, resistant to (including third-generation cephalosporins. Escherichia coli is commonly found in human Shiga and animal intestinal tracts and, as a result of fecal contamination or contamination during food animal slaughter, is often found in soil, toxin- water, and foods. Shiga toxin-producing E. coli (STEC) O157 has producing emerged as a public health threat following its initial identification as a pathogen in a 1982 E. coli) outbreak of illness associated with the consumption of undercooked ground beef. Specifically, E. coli O157:H7 and O157:NM (nonmotile) are recognized as major etiologic agents in hemorrhagic colitis (HC) and hemolytic-uremic syndrome (HUS) in humans  Pathogenic strains of E. coli are becoming increasingly resistant by acquiring resistance genes derived from conjugative plasmids. Escheric Many of these resistance genes are found on hia coli mobile genetic elements that can be transmitted to other bacteria belonging to the (includin same or different species, such as salmonella and campylobacter. g Shiga In recent years, widespread resistance to various antimicrobial in E. coli has been toxin- reported in humans and non-human sources. Therefore, in addition to the recent focus on producin ‘One Health’ aspects of AMR, surveillance for g E. coli) antimicrobial-resistant E. coli in animals is crucial to explore the extent of the public health risk posed by pathogens of zoonotic origin   Sources: Ready-to-eat foods, unpasteurized dairy products, raw vegetables.  Resistant Strains: Some Listeria strains show resistance to tetracyclines and macrolides. Listeriosis, caused by Listeria Listeria monocytogenes, is a significant global monocytoge foodborne illness with high mortality rate (20%–30%). nes The primary approach for treating listeriosis involves the use of aminopenicillins alone or in combination with aminoglycosides. However, the persistent rise in antimicrobial resistance (AMR) has jeopardized current treatments.  Listeria monocytogenes is widely distributed in the environment and foods. This pathogen can survive for long periods in food processing environment due to its ability to survive under adverse conditions. This ubiquity challenges the ability of food Listeria processors to effectively exclude Listeria from food production monocytoge environments and, ultimately, food. Of the eight Listeria species, Listeria nes monocytogenes is the only one routinely associated with human infections, though Listeria ivanovii occasionally causes human disease Emergence of antibiotic resistance strains poses challenges to the clinical treatment in high-risk groups Staphylococcus aureus Sources: Improperly handled or stored foods, especially dairy products and meat. Resistant Strains: Methicillin-resistant Staphylococcus aureus (MRSA). Staphylococcus aureus, a Gram-positive bacterium, exhibits vital adaptability across diverse habitats including human skin, food products, wastewater treatment plants, public spaces, and households. The extensive AMR observed in S. aureus presents a grave risk to public health internationally.  Staphylococcus aureus AMR S. aureus commonly encounters antibiotics that encourage drug resistance, and this resistance increases the financial strain on patients and healthcare systems globally. AMR also leads to higher mortality rates among patients with S. aureus infectious diseases. Penicillin was the first antibiotic mass produced for use in humans. Although initially it was highly effective for treatment of S. aureus infections, today over 90% of human S. aureus strains are resistant to this antibiotic. Antimicrobial resistance genes, including those genes encoding penicillin resistance, can be found on mobile genetic elements such as plasmids, transposons, integrons. Thank you