Journal of Food: Microbiology, Safety & Hygiene
Open Access

Extended Spectrum β-Lactamase Producing Bacteria in Foods

Moor Halim^{* *}Correspondence: Moor Halim, Department of Food Sciences, Aga Khan University Hospital, Karachi, Pakistan, Email:

Author info »

Description

Extended-Spectrum β-Lactamase (ESBL)-producing bacteria pose a significant public health concern globally, particularly due to their resistance to multiple antibiotics. This article explores the presence, transmission routes, detection methods, and strategies for control of ESBL-producing bacteria in foods.

Understanding Extended-Spectrum β-Lactamase (ESBL)-producing bacteria

Extended-Spectrum β-Lactamases (ESBLs) are enzymes produced by certain bacteria that confer resistance to a broad range of β- lactam antibiotics, including penicillins and cephalosporins. These enzymes are capable of hydrolyzing these antibiotics, rendering them ineffective and limiting treatment options for infections caused by ESBL-producing bacteria [1].

ESBLs are often associated with Enterobacteriaceae family members such as Escherichia coli and Klebsiella pneumoniae, which are common inhabitants of the human gut and can also contaminate various environmental sources, including foods. The spread of ESBL-producing bacteria poses a threat to public health as infections become increasingly difficult to treat [2].

Presence of ESBL-producing bacteria in foods

The presence of ESBL-producing bacteria in foods is a public health concern because consumption of contaminated foods can contribute to the spread of resistant strains and potentially lead to infections that are challenging to treat. ESBL-producing bacteria have been detected in a variety of food products worldwide. Contamination can occur at any stage of food production, from farm to fork. Factors contributing to [3]:

• Livestock and poultry may harbor ESBL-producing bacteria due to antibiotic use in agriculture.

• Poor hygiene practices and inadequate food safety measures can lead to contamination.

• Contact with contaminated surfaces or equipment during handling and preparation of foods.

Transmission routes

Understanding these transmission routes is important for implementing effective control measures to prevent the spread of ESBL-producing bacteria. ESBL-producing bacteria can be transmitted to humans through several routes, including [4-6]:

Direct contact: Handling of contaminated foods or contact with infected individuals.

Foodborne transmission: Consumption of raw or undercooked contaminated foods.

Environmental exposure: Contact with contaminated water sources or environmental reservoirs.

Detection methods

These methods play an important role in surveillance programs and outbreak investigations to monitor the prevalence and distribution of ESBL-producing bacteria in food samples. Detection of ESBL-producing bacteria in foods relies on various laboratory techniques [7-9].

Phenotypic tests: Such as the Double Disk Synergy Test (DDST) or Combined Disk Test (CDT), which detect ESBL activity by observing enhanced antibiotic inhibition zones around certain antibiotic disks.

Molecular methods: Polymerase Chain Reaction (PCR) assays targeting genes encoding ESBLs, such as blaCTX-M, blaTEM, and blaSHV, provide rapid and specific detection of ESBL- producing bacteria.

Whole Genome Sequencing (WGS): Enables comprehensive characterization of bacterial genomes, including identification of ESBL genes and other antibiotic resistance determinants.

Strategies for control

Effective control of ESBL-producing bacteria in foods requires a multifaceted approach [10]. Restricting the use of antibiotics in agriculture and veterinary medicine to reduce selection pressure for resistant bacteria. Implementing good hygiene practices and sanitation measures throughout the food production chain to minimize contamination. Proper cooking and storage temperatures to kill or inhibit bacterial growth in foods. Regular monitoring of food samples using appropriate detection methods to identify and track ESBL-producing bacteria. Educating consumers and food handlers about safe food handling practices and the risks associated with ESBL-producing bacteria.

Conclusion

Extended spectrum β-lactamase-producing bacteria represent a critical public health threat, particularly in the context of food safety and antimicrobial resistance. Vigilant surveillance, stringent control measures, and collaborative efforts are essential to mitigate the spread of these resistant pathogens and safeguard public health. Continued research and innovation will be key to addressing the challenges posed by ESBL-producing bacteria in the global food system. In conclusion, while the task is daunting, ongoing scientific efforts and international cooperation offer hope for managing and controlling ESBL-producing bacteria in foods effectively.

References

1. Aminov RI. A brief history of the antibiotic era: lessons learned and challenges for the future. Front. Microbiol. 2010;1:134.

   [CrossRef] [Google Scholar] [PubMed]

2. Wang H, McEntire JC, Zhang L, Li X, Doyle M. The transfer of antibiotic resistance from food to humans: facts, implications and future directions. Revue scientifique et technique (International Office of Epizootics). 2012;31(1):249-260.

   [CrossRef] [Google Scholar] [PubMed]

3. Aworh MK, Ekeng E, Nilsson P, Egyir B, Owusu-Nyantakyi C, Hendriksen RS. Extended-spectrum β-Lactamase-Producing escherichia coli among humans, beef cattle, and abattoir environments in Nigeria. Front. Cell. Infect. Microbiol. 2022;12:869314.

   [CrossRef] [Google Scholar] [PubMed]

4. Nüesch-Inderbinen M, Hänni C, Zurfluh K, Hartnack S, Stephan R. Antimicrobial resistance profiles of Escherichia coli and prevalence of extended-spectrum beta-lactamase-producing Enterobacteriaceae in calves from organic and conventional dairy farms in Switzerland. Microbiologyopen. 2022;11(2):e1269.

   [CrossRef] [Google Scholar] [PubMed]

5. Samir A, Abdel-Moein KA, Zaher HM. The Public Health Burden of Virulent Extended-Spectrum ß-Lactamase-Producing Klebsiella pneumoniae Strains Isolated from Diseased Horses. Vector-Borne and Zoonotic Dis. 2022;22(4):217-224.

   [CrossRef] [Google Scholar] [PubMed]

6. Ramos S, Silva V, Dapkevicius MD, Caniça M, Tejedor-Junco MT, Igrejas G, et al. Escherichia coli as commensal and pathogenic bacteria among food-producing animals: Health implications of extended spectrum ß-lactamase (ESBL) production. Animals. 2020;10(12):2239.

   [CrossRef] [Google Scholar] [PubMed]

7. Gröbner S, Linke D, Schütz W, Fladerer C, Madlung J, Autenrieth IB, et al. Emergence of carbapenem-non-susceptible extended-spectrum ß-lactamase-producing Klebsiella pneumoniae isolates at the university hospital of Tübingen, Germany. J Med Microbiol. 2009;58(7):912-922.

   [CrossRef] [Google Scholar] [PubMed]

8. Lee WC, Yeh KS. Characteristics of extended-spectrum ß-lactamase–producing Escherichia coli isolated from fecal samples of piglets with diarrhea in central and southern Taiwan in 2015. BMC Vet Res. 2016;13:1-9.

   [CrossRef] [Google Scholar] [PubMed]

9. Iseppi R, de Niederhäusern S, Bondi M, Messi P, Sabia C. Extended-spectrum ß-lactamase, AmpC, and MBL-producing gram-negative bacteria on fresh vegetables and ready-to-eat salads sold in local markets. Microb Drug Resist. 2018;24(8):1156-1164.

   [CrossRef] [Google Scholar] [PubMed]

10. Cole ML, Singh OV. Microbial occurrence and antibiotic resistance in ready-to-go food items. J Food Sci Technol. 2018;55:2600-2609.

    [CrossRef] [Google Scholar] [PubMed]