Prevalence of Antimicrobial-resistant Bacteria in HACCP Facilities

DOI Web Site 参考文献36件
  • Subramaniam Ramesh
    Chemsil Air & Water Sdn Bhd, 33, Jalan Kota Raja H27/H, Hicom Town Centre, Seksyen 27, 40400, Shah Alam, Selangor, Malaysia Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Jambari Nuzul Noorahya
    Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Hao Kuan Chee
    Huru Biotech Sdn Bhd, No.1 Jalan Perindustrian Balakong Jaya, 2/2, Taman Perindustrian Balakong Jaya, 2, 43300 Balakong Jaya, Selangor, Malaysia
  • Abidin Ungku Fatimah Ungku Zainal
    Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Mahmud Nor Khaizura
    Chemsil Air & Water Sdn Bhd, 33, Jalan Kota Raja H27/H, Hicom Town Centre, Seksyen 27, 40400, Shah Alam, Selangor, Malaysia
  • Rashid Ab
    Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

この論文をさがす

説明

<p>Foodborne pathogens, such as Staphylococcus aureus and Salmonella spp., develop antimicrobial resistance (AMR) over time, resulting in compromised food safety. Therefore, this study aimed to determine the prevalence, compliance against Malaysia’s veterinary standing procedure directive (APTVM 16 (c): 1/2011): Appendix 713), and antimicrobial resistance (AMR) profiles of S. aureus and Salmonella spp., in raw poultry meat, poultry meat products, and poultry-based ready-to-eat (RTE) foods. Here, 699 raw poultry meat and meat products samples were obtained from selected hazard analysis critical control points (HACCP)-certified poultry meat-processing plants. Additionally, 377 samples of poultry-based RTE meals were collected from dine-in establishments and hospital catering facilities in Klang Valley, Malaysia. Salmonella spp. and S. aureus were present in 2.1% and 2.8% of the analyzed samples, respectively. Salmonella spp isolated from raw poultry meat and its products displayed resistance to ampicillin (100%), chloramphenicol (87.0%), cefuroxime (60.9%), cefazolin (56.5%), and kanamycin (52.2%). Similarly, S. aureus isolated from raw poultry meat, its products, and poultry-based RTE foods exhibited resistance against tetracycline, chloramphenicol, penicillin, ciprofloxacin, trimethoprim, kanamycin, and cefoxitin. The multi-antibiotic resistance (MAR) demonstrated by these foodborne pathogens makes their prevalence disconcerting. This highlights the need for more stringent monitoring and enduring sanitary and hygiene practices in HACCP establishments to prevent foodborne infections and potential transmission of AMR bacteria.</p>

収録刊行物

  • Food Safety

    Food Safety 11 (3), 54-61, 2023

    内閣府食品安全委員会

参考文献 (36)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ