The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-08-24 DOI:10.1016/j.idairyj.2024.106068

Zhibin Ye , Liangliang Wang , Ting Liu, Fan Li, Yutong Liu, Zhengye Li, Ziyi Zhu, Jinhu Huang, Liping Wang, Xiaoming Wang

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Abstract

This investigation aims to explore the molecular epidemiological characteristics of the fosfomycin resistance gene, fosA5, in unpasteurized raw milk. A total of 385 unpasteurized raw milk samples were collected from dairy farms in Jiangsu province, China. From these samples, 102 strains of Klebsiella pneumoniae were isolated, with 9 of them testing positive for the presence of the fosA5 gene. Antimicrobial susceptibility testing revealed that K. pneumoniae carrying fosA5 exhibited high-level resistance to fosfomycin but also to other tested antibiotics, indicating multidrug resistance. The S1-PFGE and conjugation results indicated that the fosA5 gene was located on the chromosome. Furthermore, the analysis of PFGE patterns, MLST, and WGS elucidated the genetic diversity among K. pneumoniae strains harboring the fosA5 gene, indicating both clonal and horizontal transmission. This study highlights the prevalence and characteristics of the fosA5 fosfomycin resistance gene in large-scale dairy farms in Jiangsu province. Given its potential public health risks, these findings warrant significant attention.

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从生牛奶中分离出的耐磷霉素肺炎克雷伯菌的流行率、抗菌药耐药性和分子遗传特征

本研究旨在探讨未巴氏杀菌生乳中磷霉素抗性基因 fosA5 的分子流行病学特征。本研究从中国江苏省的奶牛场采集了 385 份未经巴氏杀菌的生乳样本。从这些样本中分离出 102 株肺炎克雷伯氏菌，其中 9 株的 fosA5 基因检测呈阳性。抗菌药敏感性测试显示，携带 fosA5 基因的肺炎克雷伯菌不仅对磷霉素具有高度耐药性，而且对其他抗生素也具有耐药性，这表明肺炎克雷伯菌具有多重耐药性。S1-PFGE 和连接结果表明，fosA5 基因位于染色体上。此外，对 PFGE 模式、MLST 和 WGS 的分析阐明了携带 fosA5 基因的肺炎克雷伯菌株之间的遗传多样性，表明存在克隆和水平传播。本研究强调了 fosA5 磷霉素耐药基因在江苏省大型奶牛场的流行情况和特点。鉴于其潜在的公共卫生风险，这些发现值得高度重视。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.