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- Title
Antimicrobial Resistance in Bacteria Isolated from Foods in Cuba.
- Authors
Puig-Peña, Yamila; Leyva-Castillo, Virginia; Tejedor-Arias, René; Illnait-Zaragozí, María Teresa; Aportela-López, Neibys; Camejo-Jardines, Ailen; Ramírez-Areces, Jesy
- Abstract
INTRODUCTION Antimicrobial drug resistance constitutes a health risk of increasing concern worldwide. One of the most common avenues for the acquisition of clinically-relevant antimicrobial resistance can be traced back to the food supply, where resistance is acquired through the ingestion of antimicrobial resistant microorganisms present in food. Antimicrobial resistance constitutes a health risk, leading to production losses and negative consequences for livelihood and food safety. OBJECTIVE Determine whether resistant bacteria are present in foods in Cuba. METHODS A descriptive observational study was conducted in the Microbiology Laboratory of Cuba's National Institute of Hygiene, Epidemiology and Microbiology from September 2004 through December 2018. Researchers analyzed 1178 bacterial isolates from food samples. The isolates were identified as Escherichia coli, Salmonella, Vibrio cholerae and coagulase-positive Staphylococcus. The antimi- crobial susceptibility study was performed using the Bauer-Kirby disk diffusion method, following procedures outlined by the Clinical and Laboratory Standards Institute. The data were analyzed using WHO-NET version 5.6. RESULTS Of the total isolates, 62.1% were resistant to at least one antibiotic. Within each group, >50% of isolates showed some type of resistance. E. coli and V. cholerae exceeded 50% resistance to tetracycline and ampicillin, respectively. Staphyiococcus showed the highest resistance to penicillin, and Salmonella to tetracycline, nalidixic acid and ampicillin. The highest percentages of non-susceptible microorganisms were identified in meats and meat products. CONCLUSIONS These results serve as an alert to the dangers of acquiring antibiotic-resistant bacteria from food and demonstrate the need to establish a surveillance system and institute measures bacterial control in food products.
- Subjects
CUBA; MEAT microbiology; ANTIBIOTICS; BACTERIA; COMPUTER software; DRUG resistance in microorganisms; ESCHERICHIA coli; FOOD; FOOD microbiology; FOOD contamination; FOOD supply; PENICILLIN; RESEARCH methodology; MICROBIAL sensitivity tests; SCIENTIFIC observation; PATHOLOGICAL laboratories; SALMONELLA; STAPHYLOCOCCUS; TETRACYCLINE; VIBRIO; AMPICILLIN; DESCRIPTIVE statistics
- Publication
MEDICC Review, 2020, Vol 22, Issue 3, p40
- ISSN
1527-3172
- Publication type
Article
- DOI
10.37757/MR2020.V22.N3.9