Decrease in the prevalence of extended-spectrum cephalosporin-resistant Salmonella following cessation of ceftiofur use by the Japanese poultry industry

Hiroaki Shigemura, Mari Matsui, Tsuyoshi Sekizuka, Daisuke Onozuka, Tamie Noda, Akifumi Yamashita, Makoto Kuroda, Satowa Suzuki, Hirokazu Kimura, Shuji Fujimoto, Kazunori Oishi, Nobuyuki Sera, Yasuo Inoshima, Koichi Murakami

研究成果: Contribution to journalArticle査読

16 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)45-51
ページ数7
ジャーナルInternational Journal of Food Microbiology
274
DOI
出版ステータス出版済み - 6 2 2018

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 微生物学

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