New research presented at the ESCMID Global Congress (formerly ECCMID) in Barcelona, Spain (27-30 April) has found substantial levels of resistance to critically important antibiotics in meat sold for human and animal consumption.
Apr 28 2024ESCMID Global Congress New research presented at the ESCMID Global Congress in Barcelona, Spain has found substantial levels of resistance to critically important antibiotics in meat sold for human and animal consumption. The study is by Dr Jordan Sealey, Professor Matthew Avison and colleagues from the University of Bristol, UK.
Multiple studies have shown a strong association between feeding dogs a diet of uncooked meat and an increased risk of excreting E. coli resistant to critically important antibiotics in their faeces. It is possible that pet animals eating raw meat increases the risk of spreading resistant pathogens to their human owners in the household.
The team found the highest sample-level positivity rate for resistant E. coli in uncooked meat for human consumption was in chicken - 100% of samples were positive for resistance to spectinomycin and streptomycin, and 47% of samples positive for resistant to critically important fluoroquinolones. For lamb, pork and beef the values were 27%, 38% and 27% for spectinomycin, 40%, 38% and 47% for streptomycin and 7%, 8% and 13% for fluoroquinolones, respectively.
Amoxicillin Bacteria Cefotaxime Diet E. Coli Food Hygiene Research
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