摘要
      抗生素耐药性现象横向涉及从新鲜或加工海鲜基质微生物群中培养的大量细菌。在这项研究中，对来自食品生产过程和工业环境的已鉴定细菌进行了表型和基因型抗性决定因素的筛选。共分离出684株细菌【537株来自腌制、调味和浸泡过的鳕鱼加工产品（印度鳕鱼和大头鱼），147株来自环境样本】。抗生素敏感性测试显示，葡萄球菌属（来自食品和环境样本）对四环素、苯唑西林和克林霉素具有耐药性，大肠杆菌和肠炎沙门氏菌血清型对β-内酰胺类（头孢噻肟、碳青霉烯类等）和硝基呋喃类（呋喃妥因）具有耐药性。肠炎分离株。从革兰氏阳性耐药菌和表型易感菌中扩增出110个遗传决定簇四环素tetC（25.17%）、tetK（21.06%）、tetR（11.70%）、克林霉素ermC（17.23%）、ermB（7.60%）、利奈唑胺cfr（8.22%）、optrA（3.62%）、poxtA（2.05%）和苯唑西林mecA（17.37%）。关于革兰氏阴性菌，β-内酰胺抗性基因（blaTEM、blaCIT、blaCTX-M、blaIMP、blaKPC、blaOXA-48-样）占扩增的ARGs的57.30%。这项研究发现，从宏观到微观环境，鱼类食品产业链中的循环中存在高抗生素耐药性基因。所获得的数据证实了“抗生素耐药性现象”的扩散及其对“一体”健康和食品生产系统的影响。
Abstract
The antibiotic resistance phenomenon horizontally involves numerous bacteria cultured from fresh or processed seafood matrix microbiomes. In this study, the identified bacteria from food-producing processes and industrial environments were screened for phenotypic and genotypic resistance determinants. A total of 684 bacterial strains [537 from processed codfish (Gadus morhua and Gadus macrocephalus) products as salted and seasoned and soaked and 147 from environmental samples] were isolated. Antibiotic susceptibility tests showed resistance against tetracycline, oxacillin, and clindamycin in the Staphylococcus genus (both from food and environmental samples) and against beta-lactams (cefotaxime, carbapenems, etc.) and nitrofurans (nitrofurantoin) from E. coli and Salmonella enterica serovar. Enteritidis isolates. One-thousand and ten genetic determinants—tetracycline tetC (25.17%), tetK (21.06%), tetL (11.70%), clindamycin ermC (17.23%), ermB (7.60%), linezolid cfr (8.22%), optrA (3.62%), poxtA (2.05%), and oxacillin mecA (17.37%)—were amplified from Gram-positive resistant and phenotypically susceptible bacteria. Concerning Gram-negative bacteria, the beta-lactam-resistant genes (blaTEM, blaCIT, blaCTX-M, blaIMP, blaKPC, blaOXA-48-like) represented 57.30% of the amplified ARGs. This study found high antibiotic resistance genes in circulation in the fish food industry chain from the macro- to microenvironment. The obtained data confirmed the diffusion of the “antibiotic resistance phenomenon” and its repercussions on the One-health and food-producing systems.

https://www.mdpi.com/2304-8158/12/8/1699