Monitoring the potential dissemination of antimicrobial resistance in foods, environment, and clinical samples: a one health prospective

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-08 DOI:10.1007/s10068-024-01676-z

Madhuchhanda Das, Anup Kumar Ojha, Karma G Dolma, Tapan Majumdar, Pallab Sarmah, Suranjana Hazarika, Dilem Modi, Dimpu Gogoi, Samaresh Das, Thandavarayan Ramamurthy

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Abstract

Circulation of antimicrobial resistant (AMR) bacteria in the environment, animals, and humans is a major concern. Food chain is an important link to spread AMR across the biosphere. Global warming, preserved and fast foods availability, random use of un-prescribed antimicrobials, unplanned bio-waste management, and using high doses of antibiotics and bio-fertilizers to agricultural fields and animal farms, increase the threat of spreading AMR bacteria. Current study reports prevalence of AMR in enteric pathogens isolated from food, food handlers, environment, and diarrheal patients. The incidence data on AMR pathogens were collected from Assam, Sikkim, Tripura, and Arunachal Pradesh, India, through a well-structured market and hospital surveillance. There were 428 (3.0%) enteric pathogens detected in food and 184 (5.3%) in clinical samples. Most of the pathogens were resistant (70–100%) to commonly used antimicrobials in treatment of diarrheal infection. Result showed a spread of AMR across food chain, underscoring need for swift preventive intervention.

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监测食品、环境和临床样本中抗菌药耐药性的潜在传播：一种健康前瞻性方法

抗微生物药物耐药性（AMR）细菌在环境、动物和人类中的循环是一个主要问题。食物链是抗生素耐药性在整个生物圈传播的重要环节。全球变暖、可获得保鲜食品和快餐、随意使用未经处方的抗菌素、无计划的生物废物管理以及在农田和动物养殖场使用高剂量抗生素和生物肥料，都增加了抗生素耐药性细菌传播的威胁。目前的研究报告了从食物、食品处理者、环境和腹泻患者中分离的肠道病原体中AMR的流行。食品中检出肠道致病菌428种（3.0%），临床检出184种（5.3%）。大多数病原菌对治疗腹泻感染的常用抗菌素具有耐药性（70-100%）。结果显示抗菌素耐药性在整个食物链中蔓延，强调需要迅速采取预防性干预措施。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.