Characterization of genetic determinants of extended-spectrum cephalosporinases (ESCs) in Escherichia coli isolates from Danish and imported poultry meat

Rikke D. Bergenholtz; Mikael S. Jørgensen; Lars H. Hansen; Lars B. Jensen; Henrik Hasman

doi:10.1093/jac/dkp168

Characterization of genetic determinants of extended-spectrum cephalosporinases (ESCs) in Escherichia coli isolates from Danish and imported poultry meat

Rikke D. Bergenholtz, Mikael S. Jørgensen, Lars H. Hansen, Lars B. Jensen, Henrik Hasman

Microbiology

34 Citations (Scopus)

Abstract

Sir,The predominant cause of resistance towards cephalosporins inEscherichia coli is production of plasmid-encoded extended-spectrumß-lactamases (ESBLs) and AmpC-type ß-lactamases, alsoreferred to as extended-spectrum cephalosporinases (ESCs). Moststudies have focused on description of ESCs in bacteria fromhumans as well as production animals, while fewer studies havefocused on the prevalence of ESCs in bacteria from importedfood products.

Original language	English
Journal	Journal of Antimicrobial Chemotherapy
Volume	64
Issue number	1
Pages (from-to)	207-209
Number of pages	2
ISSN	0305-7453
DOIs	https://doi.org/10.1093/jac/dkp168
Publication status	Published - 2009

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Characterization of genetic determinants of extended-spectrum cephalosporinases (ESCs) in Escherichia coli isolates from Danish and imported poultry meat. / Bergenholtz, Rikke D.; Jørgensen, Mikael S.; Hansen, Lars H. et al.

In: Journal of Antimicrobial Chemotherapy, Vol. 64, No. 1, 2009, p. 207-209.

Research output: Contribution to journal › Journal article › Research › peer-review

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abstract = "Sir, The predominant cause of resistance towards cephalosporins in Escherichia coli is production of plasmid-encoded extended-spectrum {\ss}-lactamases (ESBLs) and AmpC-type {\ss}-lactamases, also referred to as extended-spectrum cephalosporinases (ESCs). Most studies have focused on description of ESCs in bacteria from humans as well as production animals, while fewer studies have focused on the prevalence of ESCs in bacteria from imported food products. ",

author = "Bergenholtz, {Rikke D.} and J{\o}rgensen, {Mikael S.} and Hansen, {Lars H.} and Jensen, {Lars B.} and Henrik Hasman",

note = "Keywords: antimicrobial resistance , plasmids , poultry meat , food , ESBLs , AmpC",

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AU - Bergenholtz, Rikke D.

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AU - Hansen, Lars H.

AU - Jensen, Lars B.

AU - Hasman, Henrik

N1 - Keywords: antimicrobial resistance , plasmids , poultry meat , food , ESBLs , AmpC

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N2 - Sir, The predominant cause of resistance towards cephalosporins in Escherichia coli is production of plasmid-encoded extended-spectrum ß-lactamases (ESBLs) and AmpC-type ß-lactamases, also referred to as extended-spectrum cephalosporinases (ESCs). Most studies have focused on description of ESCs in bacteria from humans as well as production animals, while fewer studies have focused on the prevalence of ESCs in bacteria from imported food products.

AB - Sir, The predominant cause of resistance towards cephalosporins in Escherichia coli is production of plasmid-encoded extended-spectrum ß-lactamases (ESBLs) and AmpC-type ß-lactamases, also referred to as extended-spectrum cephalosporinases (ESCs). Most studies have focused on description of ESCs in bacteria from humans as well as production animals, while fewer studies have focused on the prevalence of ESCs in bacteria from imported food products.

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Characterization of genetic determinants of extended-spectrum cephalosporinases (ESCs) in Escherichia coli isolates from Danish and imported poultry meat

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