Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection

ABSTRACT Fermented sausages, although presumed safe for consumption, sometimes cause serious bacterial infections in humans that may be deadly. Not much is known about why and when this is the case. We tested the hypothesis that residual veterinary antibiotics in meat can disrupt the fermentation pr...

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Autores principales:	Jette Kjeldgaard, Marianne T. Cohn, Pat G. Casey, Colin Hill, Hanne Ingmer
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2012
Materias:	Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/e181df50a11e493eb8a0c47e0c56cc10
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spelling	oai:doaj.org-article:e181df50a11e493eb8a0c47e0c56cc102021-11-15T15:39:12ZResidual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection10.1128/mBio.00190-122150-7511https://doaj.org/article/e181df50a11e493eb8a0c47e0c56cc102012-11-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mBio.00190-12https://doaj.org/toc/2150-7511ABSTRACT Fermented sausages, although presumed safe for consumption, sometimes cause serious bacterial infections in humans that may be deadly. Not much is known about why and when this is the case. We tested the hypothesis that residual veterinary antibiotics in meat can disrupt the fermentation process, giving pathogenic bacteria a chance to survive and multiply. We found that six commercially available starter cultures were susceptible to commonly used antibiotics, namely, oxytetracycline, penicillin, and erythromycin. In meat, statutorily tolerable levels of oxytetracycline and erythromycin inhibited fermentation performance of three and five of the six starter cultures, respectively. In model sausages, the disruption of meat fermentation enhanced survival of the pathogens Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium compared to successful fermentations. Our work reveals an overlooked risk associated with the presence of veterinary drugs in meat. IMPORTANCE Antibiotics have for a long time been used as growth promoters in farm animals, and while they are banned as such in Europe, their clinical use in farm animals still accounts for the majority of consumption. Here, we examined how acceptable levels of antibiotics in meat influence fermentation. Our results show that commonly used bacterial starter cultures are sensitive to residual antibiotics at or near statutorily tolerable levels, and as a result, processed sausages may indeed contain high levels of pathogens. Our findings provide a possible explanation for outbreaks and disease cases associated with consumption of fermented sausages and offer yet another argument for limiting the use of antimicrobials in farm animals.Jette KjeldgaardMarianne T. CohnPat G. CaseyColin HillHanne IngmerAmerican Society for MicrobiologyarticleMicrobiologyQR1-502ENmBio, Vol 3, Iss 5 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Microbiology QR1-502
spellingShingle	Microbiology QR1-502 Jette Kjeldgaard Marianne T. Cohn Pat G. Casey Colin Hill Hanne Ingmer Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
description	ABSTRACT Fermented sausages, although presumed safe for consumption, sometimes cause serious bacterial infections in humans that may be deadly. Not much is known about why and when this is the case. We tested the hypothesis that residual veterinary antibiotics in meat can disrupt the fermentation process, giving pathogenic bacteria a chance to survive and multiply. We found that six commercially available starter cultures were susceptible to commonly used antibiotics, namely, oxytetracycline, penicillin, and erythromycin. In meat, statutorily tolerable levels of oxytetracycline and erythromycin inhibited fermentation performance of three and five of the six starter cultures, respectively. In model sausages, the disruption of meat fermentation enhanced survival of the pathogens Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium compared to successful fermentations. Our work reveals an overlooked risk associated with the presence of veterinary drugs in meat. IMPORTANCE Antibiotics have for a long time been used as growth promoters in farm animals, and while they are banned as such in Europe, their clinical use in farm animals still accounts for the majority of consumption. Here, we examined how acceptable levels of antibiotics in meat influence fermentation. Our results show that commonly used bacterial starter cultures are sensitive to residual antibiotics at or near statutorily tolerable levels, and as a result, processed sausages may indeed contain high levels of pathogens. Our findings provide a possible explanation for outbreaks and disease cases associated with consumption of fermented sausages and offer yet another argument for limiting the use of antimicrobials in farm animals.
format	article
author	Jette Kjeldgaard Marianne T. Cohn Pat G. Casey Colin Hill Hanne Ingmer
author_facet	Jette Kjeldgaard Marianne T. Cohn Pat G. Casey Colin Hill Hanne Ingmer
author_sort	Jette Kjeldgaard
title	Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
title_short	Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
title_full	Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
title_fullStr	Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
title_full_unstemmed	Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection
title_sort	residual antibiotics disrupt meat fermentation and increase risk of infection
publisher	American Society for Microbiology
publishDate	2012
url	https://doaj.org/article/e181df50a11e493eb8a0c47e0c56cc10
work_keys_str_mv	AT jettekjeldgaard residualantibioticsdisruptmeatfermentationandincreaseriskofinfection AT mariannetcohn residualantibioticsdisruptmeatfermentationandincreaseriskofinfection AT patgcasey residualantibioticsdisruptmeatfermentationandincreaseriskofinfection AT colinhill residualantibioticsdisruptmeatfermentationandincreaseriskofinfection AT hanneingmer residualantibioticsdisruptmeatfermentationandincreaseriskofinfection
_version_	1718427799552786432

Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection

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