Publication Database

Detection of extended-spectrum β-lactamase (ESBL) E. coli at different processing stages in three broiler abattoirs (2023)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Langkabel, Nina (WE 8)

Burgard, Janine (WE 8)

Freter, Sabrina (WE 8)

Fries, Reinhard (WE 8)

Meemken, Diana (WE 8)

Ellerbroek, Lüppo

Forschungsprojekt

EsRAM-Verbund, TP Fleischhygiene: Entwicklung stufenübergreifender Reduktionsmaßnahmen für Antibiotikaresistente Erreger beim Mastgeflügel

Quelle

Microorganisms : open access journal

Bandzählung: 11

Heftzählung: 10

Seiten: Artikel 2541

ISSN: 2076-2607

Sprache

Englisch

Verweise

URL (Volltext): https://www.mdpi.com/2076-2607/11/10/2541

DOI: 10.3390/microorganisms11102541

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The European Food Safety Authority (EFSA) identified extended-spectrum β-lactamase/AmpC β-lactamase (ESBL/AmpC)-producing E. coli as one of the main priority hazards for poultry. Different studies detected ESBL-producing E. coli at broiler fattening farms and in abattoirs, concluding that poultry meat is a potential source of human infection. Broiler breast skin samples taken in three abattoirs with different scalding techniques were examined for ESBL-producing Escherichia (E.) coli and their phylogenetic groups. A total of 307 ESBL-producing E. coli isolates were found, and the abattoir with conventional immersion scalding with thermal treatment of the water had the lowest incidence. Phylogroups D/E and B1 were mostly detected, while phylogroups C, D, and E were not detected. Phylogroup B2 was detected in low proportions. The phylogroups B2 and D are important as they have been associated with urinary tract infections in humans, but were only detected in low proportions at different processing stages in this study. Since the risk for the consumer of being infected via chicken meat with ESBL-producing E. coli and E. coli of highly pathogenic phylogroups cannot be excluded, good kitchen hygiene is of great importance.