Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain |
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| Affiliation: | 1. Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera 14, P.O. Box 46022, Valencia, Spain;2. Biotechnology Department, Centro Avanzado de Microbiología de Alimentos, Universitat Politècnica de València, Camino de Vera 14, P.O. Box 46022, Valencia, Spain;3. Departamento de Salud de Xàtiva-Ontinyent, Centro de Salud Pública de Xàtiva Plaça de la Seu, 2, 46800, Xàtiva, Valencia, Spain;1. Laboratory of Biology and Health, Department of Biology, Faculty of Sciences of Tetouan, Abd Al Malek Essaadi University, Morocco;3. Gastrolab, Research Group in Food Sciences Based on the Evidence and Experimentation, Institute of Material Science, Scientific Park, University of Valencia, Paterna, Spain;4. Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, University of Valencia-Medical Research Institute Hospital La Fe, Valencia, Spain;5. Regional Analysis Laboratory and Research ONSSA, Tangier, Morocco;6. Paris Descartes University, Necker-Enfants Malades University Hospital, Division of Infectious Diseases and Tropical Medicine, Paris, France;2. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, via Manfredonia 20, 71121 Foggia, Italy;3. Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia-Romagna “B. Ubertini”, via Bianchi 9, 25124 Brescia, Italy;4. Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”, via Appia Nuova 1411, 00178 Roma, Italy;5. Istituto Zooprofilattico Sperimentale della Sardegna “G. Pegreffi”, Via Duca degli Abruzzi 8, 07100 Sassari, Italy;6. Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy;7. Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy;8. Istituto Zooprofilattico Sperimentale delle Venezie, via dell’Università 10, 35020 Legnaro (PD), Italy;9. Istituto Zooprofilattico Sperimentale del Mezzogiorno, via della Salute 11, 80055 Portici (NA), Italy;1. Laboratorio de Bromatología – Intendencia de Montevideo, Isla de Flores 1323, Montevideo, Uruguay;2. Departamento de Bacteriología y Virología – Instituto de Higiene, Facultad de Medicina – UdelaR, Montevideo, Uruguay;1. Zoonotic Diseases Research Center, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran;2. Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran;3. Environmental Science and Technology Research Center, Department of Environmental Health Engineering, Shahid Sadoughi University of Medical Sciences, Yazd, Iran;4. Department of Environmental Health, School of Health, Larestan University of Medical Sciences, Larestan, Iran;5. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran;6. Environmental and Food Hygiene Laboratories (LIAA) of Department of Medical Sciences, Surgical and Advanced Technologies “G.F. Ingrassia”, Hygiene and Public Health, University of Catania, Italy;7. Private Practitioner, Graduated Student of Animal Reproduction Science, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran |
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| Abstract: | Antimicrobial resistance is a major global public health concern and a food safety issue considered in the framework of Horizon 2020. Bearing this in mind, the current study determined the prevalence of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat food sampled in industry and retail between 2006 and 2012 by the Official Food Control Services of the Valencian administration (Spain). The presence of L. monocytogenes was analysed in a total of 2864 samples including pasteurized cheese (624); cooked ham (487); dried pork sausages (192); ice cream (758) and smoked salmon (803). The presence of Salmonella was analysed in a total of 1264 samples: pasteurized cheese (289); cooked ham (316); dried pork sausages (78); ice cream (376) and smoked salmon (205). The results showed that L. monocytogenes was present in 3.8% of the samples, being most common in smoked salmon. Salmonella was not found in any of the products studied with the exception of 7 out 78 samples of dried pork sausage. Both L. monocytogenes and Salmonella showed resistance to 4 antimicrobials (ampicillin, cephalothin, tetracycline and trimethoprim-sulfamethoxazole). Moreover, the former was resistant to amikacin, ciprofloxacin, erythromycin and vancomycin while the later showed resistance to amoxicillin-clavulanate and chloramphenicol. Furthermore, multi-resistance was found for both microorganisms. |
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| Keywords: | Food safety Official control Multi-resistance |
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