Bibliographic Details
| Title: |
Prevalence and Types of Extended-Spectrum β-Lactamase-Producing Bacteria in Retail Seafood |
| Authors: |
Ryan Pearce, Beate Conrady, Luca Guardabassi |
| Source: |
Foods, Vol 12, Iss 16, p 3033 (2023) |
| Publisher Information: |
MDPI AG, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
antimicrobial resistance, seafood, extended-spectrum β-lactamases, Chemical technology, TP1-1185 |
| More Details: |
Objectives: To assess prevalence and types of extended-spectrum β-lactamase (ESBL)-producing bacteria in retail seafood. Methods: A literature review was completed according to international guidelines for systematic reviews, except for being performed by a single reviewer. Kruskal–Wallis and Dunn tests were used to determine statistical differences between continents or seafood types. Results: Among 12,277 hits, 42 publications from 2011 to 2023 were deemed relevant to the review’s objectives. The median prevalence of ESBL-contaminated products was 19.4%. A significantly lower prevalence was observed in Europe (p = 0.006) and Africa (p = 0.004) compared to Asia. Amongst the 2053 isolates analyzed in the selected studies, 44.8% were ESBL-positive. The predominant type was CTX-M (93.6%), followed by TEM (6.7%) and SHV (5.0%). Only 32.6% and 18.5% of the CTX-M-positive isolates were typed to group and gene level, respectively. While group 1 (60.2%) was prevalent over group 9 (39.8%) among Enterobacterales, the opposite trend was observed in Vibrio spp. (60.0% vs. 40.0%). Information at gene level was limited to Enterobacterales, where CTX-M-15 was the most prevalent (79.2%). Conclusions: On average, one in five seafood products sold at retail globally is contaminated with ESBL-producing Enterobacterales of clinical relevance. Our findings highlight a potential risk for consumers of raw seafood, especially in Asia. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/12/16/3033; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods12163033 |
| Access URL: |
https://doaj.org/article/fcff5d67680d4e73b90817ce3bf6b4a5 |
| Accession Number: |
edsdoj.fcff5d67680d4e73b90817ce3bf6b4a5 |
| Database: |
Directory of Open Access Journals |
