Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Abstract In the United States, farm-raised shrimp accounts for ~ 80% of the market share. Farmed shrimp are cultivated as monoculture and are susceptible to infections. The aquaculture industry is dependent on the application of antibiotics for disease prevention, resulting in the selection of antib...

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Autores principales:	Laxmi Sharma, Ravinder Nagpal, Charlene R. Jackson, Dhruv Patel, Prashant Singh
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/2e2634dcaf2d47a0a5046d78dbf6adbb
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spelling	oai:doaj.org-article:2e2634dcaf2d47a0a5046d78dbf6adbb2021-12-02T12:09:26ZAntibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp10.1038/s41598-021-82823-y2045-2322https://doaj.org/article/2e2634dcaf2d47a0a5046d78dbf6adbb2021-02-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-82823-yhttps://doaj.org/toc/2045-2322Abstract In the United States, farm-raised shrimp accounts for ~ 80% of the market share. Farmed shrimp are cultivated as monoculture and are susceptible to infections. The aquaculture industry is dependent on the application of antibiotics for disease prevention, resulting in the selection of antibiotic-resistant bacteria. We aimed to characterize the prevalence of antibiotic-resistant bacteria and gut microbiome communities in commercially available shrimp. Thirty-one raw and cooked shrimp samples were purchased from supermarkets in Florida and Georgia (U.S.) between March–September 2019. The samples were processed for the isolation of antibiotic-resistant bacteria, and isolates were characterized using an array of molecular and antibiotic susceptibility tests. Aerobic plate counts of the cooked samples (n = 13) varied from < 25 to 6.2 log CFU/g. Isolates obtained (n = 110) were spread across 18 genera, comprised of coliforms and opportunistic pathogens. Interestingly, isolates from cooked shrimp showed higher resistance towards chloramphenicol (18.6%) and tetracycline (20%), while those from raw shrimp exhibited low levels of resistance towards nalidixic acid (10%) and tetracycline (8.2%). Compared to wild-caught shrimp, the imported farm-raised shrimp harbored distinct gut microbiota communities and a higher prevalence of antibiotic-resistance genes in their gut. The presence of antibiotic-resistant strains in cooked shrimps calls for change in processing for their mitigation.Laxmi SharmaRavinder NagpalCharlene R. JacksonDhruv PatelPrashant SinghNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Laxmi Sharma Ravinder Nagpal Charlene R. Jackson Dhruv Patel Prashant Singh Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
description	Abstract In the United States, farm-raised shrimp accounts for ~ 80% of the market share. Farmed shrimp are cultivated as monoculture and are susceptible to infections. The aquaculture industry is dependent on the application of antibiotics for disease prevention, resulting in the selection of antibiotic-resistant bacteria. We aimed to characterize the prevalence of antibiotic-resistant bacteria and gut microbiome communities in commercially available shrimp. Thirty-one raw and cooked shrimp samples were purchased from supermarkets in Florida and Georgia (U.S.) between March–September 2019. The samples were processed for the isolation of antibiotic-resistant bacteria, and isolates were characterized using an array of molecular and antibiotic susceptibility tests. Aerobic plate counts of the cooked samples (n = 13) varied from < 25 to 6.2 log CFU/g. Isolates obtained (n = 110) were spread across 18 genera, comprised of coliforms and opportunistic pathogens. Interestingly, isolates from cooked shrimp showed higher resistance towards chloramphenicol (18.6%) and tetracycline (20%), while those from raw shrimp exhibited low levels of resistance towards nalidixic acid (10%) and tetracycline (8.2%). Compared to wild-caught shrimp, the imported farm-raised shrimp harbored distinct gut microbiota communities and a higher prevalence of antibiotic-resistance genes in their gut. The presence of antibiotic-resistant strains in cooked shrimps calls for change in processing for their mitigation.
format	article
author	Laxmi Sharma Ravinder Nagpal Charlene R. Jackson Dhruv Patel Prashant Singh
author_facet	Laxmi Sharma Ravinder Nagpal Charlene R. Jackson Dhruv Patel Prashant Singh
author_sort	Laxmi Sharma
title	Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
title_short	Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
title_full	Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
title_fullStr	Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
title_full_unstemmed	Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp
title_sort	antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the united states versus imported farm-raised retail shrimp
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/2e2634dcaf2d47a0a5046d78dbf6adbb
work_keys_str_mv	AT laxmisharma antibioticresistantbacteriaandgutmicrobiomecommunitiesassociatedwithwildcaughtshrimpfromtheunitedstatesversusimportedfarmraisedretailshrimp AT ravindernagpal antibioticresistantbacteriaandgutmicrobiomecommunitiesassociatedwithwildcaughtshrimpfromtheunitedstatesversusimportedfarmraisedretailshrimp AT charlenerjackson antibioticresistantbacteriaandgutmicrobiomecommunitiesassociatedwithwildcaughtshrimpfromtheunitedstatesversusimportedfarmraisedretailshrimp AT dhruvpatel antibioticresistantbacteriaandgutmicrobiomecommunitiesassociatedwithwildcaughtshrimpfromtheunitedstatesversusimportedfarmraisedretailshrimp AT prashantsingh antibioticresistantbacteriaandgutmicrobiomecommunitiesassociatedwithwildcaughtshrimpfromtheunitedstatesversusimportedfarmraisedretailshrimp
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Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

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