RT info:eu-repo/semantics/article
T1 Molecular Diversity of ESBL-Producing Escherichia coli from Foods of Animal Origin and Human Patients
A1 Alegría, Ángel
A1 Arias-Temprano, Marta
A1 Férnandez Natal, Isabel
A1 Rodríguez Calleja, José María
A1 García López, María Luisa
A1 Santos Buelga, Jesús Ángel
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Diversidad molecular
K1 Origen animal
K1 Humanos
K1 3309 Tecnología de Los Alimentos
AB Abstract: Dissemination of enterobacteria that produce extended spectrum  -lactamases (ESBL)throughout the food chain has become an important health concern. This work aimed to evaluate theoccurrence of ESBL-producing bacteria in foods of animal origin and to investigate the similaritiesbetween food and human isolates. The presence of beta-lactam-resistant Enterobacteriaceae wasanalyzed in 108 food samples, isolating 10 strains of Escherichia coli, one strain of Citrobacter freundi,and one of Hafnia alvei. E. coli isolates were compared to a group of 15 strains isolated from humanpatients by antibiotic susceptibility testing, characterization of ESBL genes (blaTEM, blaCTX,), multilocussequence typing (MLST) and pulse-field gel electrophoresis (PFGE). Nineteen (14 clinical and fivefood) isolates carried blaCTX, 14 (six clinical and eight food) carried blaTEM, and three (one clinical andtwo food) carried blaSHV gen. MLST analysis revealed the prevalence of ST131 among the clinicalstrains, which grouped together in a PFGE cluster. Food isolates showed higher diversity and twoof them (ST57) grouped with clinical strains, whereas another two belonged to clonal groups withvirulence potential (ST59). In conclusion, the results showed that foods of animal origin must beregarded as a reservoir of ESBL-producing bacteria of clinical relevance, which might spread throughthe food chain.
PB MDPI
LK http://hdl.handle.net/10612/11682
UL http://hdl.handle.net/10612/11682
NO 9 p.
DS BULERIA. Repositorio Institucional de la Universidad de León
RD Jul 11, 2024