Residual antibiotics disrupt meat fermentation and increase risk of infection

Jette Kjeldgaard; Marianne Thorup Cohn; Pat G.  Casey; Colin Hill; Hanne Ingmer

doi:10.1128/mBio.00190-12

Residual antibiotics disrupt meat fermentation and increase risk of infection

Jette Kjeldgaard, Marianne Thorup Cohn, Pat G. Casey, Colin Hill, Hanne Ingmer

11 Citationer (Scopus)

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.

Originalsprog	Engelsk
Tidsskrift	mBio
Vol/bind	3
Udgave nummer	5
Antal sider	4
ISSN	2161-2129
DOI	https://doi.org/10.1128/mBio.00190-12
Status	Udgivet - 2012

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10.1128/mBio.00190-12

http://mbio.asm.org/content/3/5/e00190-12

Citationsformater

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title = "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 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.",

author = "Jette Kjeldgaard and Cohn, {Marianne Thorup} and Casey, {Pat G.} and Colin Hill and Hanne Ingmer",

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T1 - Residual antibiotics disrupt meat fermentation and increase risk of infection

AU - Kjeldgaard, Jette

AU - Cohn, Marianne Thorup

AU - Casey, Pat G.

AU - Hill, Colin

AU - Ingmer, Hanne

N1 - e00190-12

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

U2 - 10.1128/mBio.00190-12

DO - 10.1128/mBio.00190-12

M3 - Journal article

C2 - 22930338

SN - 2161-2129

VL - 3

JO - mBio

JF - mBio

IS - 5

ER -

Residual antibiotics disrupt meat fermentation and increase risk of infection

Abstract

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