Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany
Human exposure to bacteria carrying antimicrobial resistance (AMR) genes through the consumption of food of animal origin is a topic which has gained increasing attention in recent years. Bacterial transmission can be enhanced, particularly in situations in which the consumer pays less attention to...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/9/5/1045 |
| _version_ | 1827692739153625088 |
|---|---|
| author | Carolina Plaza-Rodríguez Octavio Mesa-Varona Katja Alt Mirjam Grobbel Bernd-Alois Tenhagen Annemarie Kaesbohrer |
| author_facet | Carolina Plaza-Rodríguez Octavio Mesa-Varona Katja Alt Mirjam Grobbel Bernd-Alois Tenhagen Annemarie Kaesbohrer |
| author_sort | Carolina Plaza-Rodríguez |
| collection | DOAJ |
| description | Human exposure to bacteria carrying antimicrobial resistance (AMR) genes through the consumption of food of animal origin is a topic which has gained increasing attention in recent years. Bacterial transmission can be enhanced, particularly in situations in which the consumer pays less attention to hygiene practices, and consumer exposure to foodborne resistant bacteria through ready-to-eat foods could be increased. It has been demonstrated that even methicillin-resistant <i>Staphylococcus aureus</i> (MRSA) bacteria, which have low prevalence and concentration in raw chicken meat in Germany, may reach the consumer during barbecue events after failures in hygiene practices. This study aimed to quantify the consumer exposure to extended-spectrum beta-lactamase- (ESBL) or ampicillinase class C (AmpC) beta-lactamase-producing <i>E. coli</i> in Germany through the consumption of chicken meat and bread during household barbecues. The study considered cross-contamination and recontamination processes from raw chicken meat by using a previously-developed probabilistic consumer exposure model. In addition, a comparative analysis of consumer exposure was carried out between ESBL-/AmpC-producing <i>E. coli</i> and MRSA. Our results demonstrated that the probability of ESBL-/AmpC-producing <i>E. coli</i> reaching the consumer was 1.85 × 10<sup>−5</sup> with the number of bacteria in the final serving averaging 332. Given the higher prevalence and concentration of ESBL-/AmpC-producing <i>E. coli</i> in raw chicken meat at retail compared to MRSA, comparative exposure assessment showed that the likelihood and extent of exposure were significantly higher for ESBL-/AmpC-producing <i>E. coli</i> than for MRSA. ESBL-/AmpC-producing <i>E. coli</i> was determined to be 7.6 times likelier (<i>p</i>-value < 0.01) than MRSA to reach the consumer, with five times the concentration of bacteria in the final serving (<i>p</i>-value < 0.01). |
| first_indexed | 2024-03-10T11:29:11Z |
| format | Article |
| id | doaj.art-dddc7a0459134dda861ad05e2881d0ac |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T11:29:11Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-dddc7a0459134dda861ad05e2881d0ac2023-11-21T19:25:56ZengMDPI AGMicroorganisms2076-26072021-05-0195104510.3390/microorganisms9051045Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in GermanyCarolina Plaza-Rodríguez0Octavio Mesa-Varona1Katja Alt2Mirjam Grobbel3Bernd-Alois Tenhagen4Annemarie Kaesbohrer5Department Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyDepartment Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyDepartment Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyDepartment Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyDepartment Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyDepartment Biological Safety, German Federal Institute for Risk Assessment (BfR), 10589 Berlin, GermanyHuman exposure to bacteria carrying antimicrobial resistance (AMR) genes through the consumption of food of animal origin is a topic which has gained increasing attention in recent years. Bacterial transmission can be enhanced, particularly in situations in which the consumer pays less attention to hygiene practices, and consumer exposure to foodborne resistant bacteria through ready-to-eat foods could be increased. It has been demonstrated that even methicillin-resistant <i>Staphylococcus aureus</i> (MRSA) bacteria, which have low prevalence and concentration in raw chicken meat in Germany, may reach the consumer during barbecue events after failures in hygiene practices. This study aimed to quantify the consumer exposure to extended-spectrum beta-lactamase- (ESBL) or ampicillinase class C (AmpC) beta-lactamase-producing <i>E. coli</i> in Germany through the consumption of chicken meat and bread during household barbecues. The study considered cross-contamination and recontamination processes from raw chicken meat by using a previously-developed probabilistic consumer exposure model. In addition, a comparative analysis of consumer exposure was carried out between ESBL-/AmpC-producing <i>E. coli</i> and MRSA. Our results demonstrated that the probability of ESBL-/AmpC-producing <i>E. coli</i> reaching the consumer was 1.85 × 10<sup>−5</sup> with the number of bacteria in the final serving averaging 332. Given the higher prevalence and concentration of ESBL-/AmpC-producing <i>E. coli</i> in raw chicken meat at retail compared to MRSA, comparative exposure assessment showed that the likelihood and extent of exposure were significantly higher for ESBL-/AmpC-producing <i>E. coli</i> than for MRSA. ESBL-/AmpC-producing <i>E. coli</i> was determined to be 7.6 times likelier (<i>p</i>-value < 0.01) than MRSA to reach the consumer, with five times the concentration of bacteria in the final serving (<i>p</i>-value < 0.01).https://www.mdpi.com/2076-2607/9/5/1045ESBL-/AmpC-producing <i>E. coli</i>MRSAmodel reusabilityfskml standardized formatimproper kitchen hygiene practiceshousehold barbecue |
| spellingShingle | Carolina Plaza-Rodríguez Octavio Mesa-Varona Katja Alt Mirjam Grobbel Bernd-Alois Tenhagen Annemarie Kaesbohrer Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany Microorganisms ESBL-/AmpC-producing <i>E. coli</i> MRSA model reusability fskml standardized format improper kitchen hygiene practices household barbecue |
| title | Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany |
| title_full | Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany |
| title_fullStr | Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany |
| title_full_unstemmed | Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany |
| title_short | Comparative Analysis of Consumer Exposure to Resistant Bacteria through Chicken Meat Consumption in Germany |
| title_sort | comparative analysis of consumer exposure to resistant bacteria through chicken meat consumption in germany |
| topic | ESBL-/AmpC-producing <i>E. coli</i> MRSA model reusability fskml standardized format improper kitchen hygiene practices household barbecue |
| url | https://www.mdpi.com/2076-2607/9/5/1045 |
| work_keys_str_mv | AT carolinaplazarodriguez comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany AT octaviomesavarona comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany AT katjaalt comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany AT mirjamgrobbel comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany AT berndaloistenhagen comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany AT annemariekaesbohrer comparativeanalysisofconsumerexposuretoresistantbacteriathroughchickenmeatconsumptioningermany |