Abstract
Extended-spectrum cephalosporin (ESC)-resistant Salmonella in chicken meat is a significant food safety concern. We previously reported that the prevalence of ESC-resistant Salmonella in chicken meat, giblets, and processed chicken (chicken meat products) increased in Japan between 2005 and 2010, with 27.9% (17/61) of Salmonella isolated from chicken meat products in 2010 showing resistance to ESC. The aims of the present study were to clarify trends in the prevalence of ESC-resistant Salmonella in chicken meat products in Japan between 2011 and 2015, and to determine the genetic profiles of bla-harboring plasmids, including replicon types, using next-generation sequencing. Our results showed that the prevalence of ESC-resistant Salmonella, mainly consisting of AmpC β-lactamase CMY-2-producing isolates, in chicken meat products had increased to 45.5% (10/22) by 2011. However, following the voluntary cessation of ceftiofur use by the Japanese poultry industry in 2012, the prevalence of ESC-resistant Salmonella steadily decreased each year, to 29.2% (7/24), 18.2% (4/22), 10.5% (2/19), and 10.5% (2/19) in 2012, 2013, 2014, and 2015, respectively. Furthermore, no AmpC β-lactamase CMY-2-producing isolates were identified in 2014 and 2015. However, the prevalence of Salmonella enterica subspecies enterica serovar Manhattan isolates harboring a blaTEM-52-carrying IncX1 plasmid remained steady even after the cessation of ceftiofur use. Therefore, continuous monitoring of ESC resistance amongst Salmonella isolates from chicken meat products is required for food safety.
| Original language | English |
|---|---|
| Pages (from-to) | 45-51 |
| Number of pages | 7 |
| Journal | International Journal of Food Microbiology |
| Volume | 274 |
| DOIs | |
| Publication status | Published - Jun 2 2018 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Microbiology
Cite this
Decrease in the prevalence of extended-spectrum cephalosporin-resistant Salmonella following cessation of ceftiofur use by the Japanese poultry industry. / Shigemura, Hiroaki; Matsui, Mari; Sekizuka, Tsuyoshi; Onozuka, Daisuke; Noda, Tamie; Yamashita, Akifumi; Kuroda, Makoto; Suzuki, Satowa; Kimura, Hirokazu; Fujimoto, Shuji; Oishi, Kazunori; Sera, Nobuyuki; Inoshima, Yasuo; Murakami, Koichi.
In: International Journal of Food Microbiology, Vol. 274, 02.06.2018, p. 45-51.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Decrease in the prevalence of extended-spectrum cephalosporin-resistant Salmonella following cessation of ceftiofur use by the Japanese poultry industry
AU - Shigemura, Hiroaki
AU - Matsui, Mari
AU - Sekizuka, Tsuyoshi
AU - Onozuka, Daisuke
AU - Noda, Tamie
AU - Yamashita, Akifumi
AU - Kuroda, Makoto
AU - Suzuki, Satowa
AU - Kimura, Hirokazu
AU - Fujimoto, Shuji
AU - Oishi, Kazunori
AU - Sera, Nobuyuki
AU - Inoshima, Yasuo
AU - Murakami, Koichi
PY - 2018/6/2
Y1 - 2018/6/2
N2 - Extended-spectrum cephalosporin (ESC)-resistant Salmonella in chicken meat is a significant food safety concern. We previously reported that the prevalence of ESC-resistant Salmonella in chicken meat, giblets, and processed chicken (chicken meat products) increased in Japan between 2005 and 2010, with 27.9% (17/61) of Salmonella isolated from chicken meat products in 2010 showing resistance to ESC. The aims of the present study were to clarify trends in the prevalence of ESC-resistant Salmonella in chicken meat products in Japan between 2011 and 2015, and to determine the genetic profiles of bla-harboring plasmids, including replicon types, using next-generation sequencing. Our results showed that the prevalence of ESC-resistant Salmonella, mainly consisting of AmpC β-lactamase CMY-2-producing isolates, in chicken meat products had increased to 45.5% (10/22) by 2011. However, following the voluntary cessation of ceftiofur use by the Japanese poultry industry in 2012, the prevalence of ESC-resistant Salmonella steadily decreased each year, to 29.2% (7/24), 18.2% (4/22), 10.5% (2/19), and 10.5% (2/19) in 2012, 2013, 2014, and 2015, respectively. Furthermore, no AmpC β-lactamase CMY-2-producing isolates were identified in 2014 and 2015. However, the prevalence of Salmonella enterica subspecies enterica serovar Manhattan isolates harboring a blaTEM-52-carrying IncX1 plasmid remained steady even after the cessation of ceftiofur use. Therefore, continuous monitoring of ESC resistance amongst Salmonella isolates from chicken meat products is required for food safety.
AB - Extended-spectrum cephalosporin (ESC)-resistant Salmonella in chicken meat is a significant food safety concern. We previously reported that the prevalence of ESC-resistant Salmonella in chicken meat, giblets, and processed chicken (chicken meat products) increased in Japan between 2005 and 2010, with 27.9% (17/61) of Salmonella isolated from chicken meat products in 2010 showing resistance to ESC. The aims of the present study were to clarify trends in the prevalence of ESC-resistant Salmonella in chicken meat products in Japan between 2011 and 2015, and to determine the genetic profiles of bla-harboring plasmids, including replicon types, using next-generation sequencing. Our results showed that the prevalence of ESC-resistant Salmonella, mainly consisting of AmpC β-lactamase CMY-2-producing isolates, in chicken meat products had increased to 45.5% (10/22) by 2011. However, following the voluntary cessation of ceftiofur use by the Japanese poultry industry in 2012, the prevalence of ESC-resistant Salmonella steadily decreased each year, to 29.2% (7/24), 18.2% (4/22), 10.5% (2/19), and 10.5% (2/19) in 2012, 2013, 2014, and 2015, respectively. Furthermore, no AmpC β-lactamase CMY-2-producing isolates were identified in 2014 and 2015. However, the prevalence of Salmonella enterica subspecies enterica serovar Manhattan isolates harboring a blaTEM-52-carrying IncX1 plasmid remained steady even after the cessation of ceftiofur use. Therefore, continuous monitoring of ESC resistance amongst Salmonella isolates from chicken meat products is required for food safety.
UR - http://www.scopus.com/inward/record.url?scp=85049830290&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85049830290&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2018.03.011
DO - 10.1016/j.ijfoodmicro.2018.03.011
M3 - Article
C2 - 29626788
AN - SCOPUS:85049830290
VL - 274
SP - 45
EP - 51
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -