Prevalence of Extended-Spectrum β-Lactamase-Producing Escherichia coli and Klebsiella pneumoniae in Food-Producing Animals
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概要
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To evaluate the diversity of extended-spectrum β-lactamases (ESBL) genes among food-producing animals, 48 isolates of ESBL-producing Escherichia coli isolates were obtained from rectal samples of broilers, layers, beef cattle and pigs, at the slaughterhouse level. ESBL-carrying E. coli were isolated from 60.0% of individual broiler rectal samples, 5.9% of layers, 12.5% of beef cattle and 3% of pigs. One ESBL-producing Klebsiella pneumoniae was isolated from a broiler. The ESBL-positive E. coli isolates from broilers harbored various ESBL genes: blaSHV-12, blaCTX-M-2, blaCTX-M-14, bla CTX-M-15 and blaCTX-M-44. The plasmid DNAs were analyzed by restriction patterns. Homogeneous band patterns were yielded in those of K. pneumoniae and E. coli isolates harboring the blaCTX-M-2 gene from different farms. No genetic relation between the 2 CTX-M-14 ESBL-producing strains was found by pulsed-field gel electrophoresis, although 2 plasmids in these strains, obtained from different broiler farms, were similar to each other. This study provides evidence that the proliferation of CTX-M-producing E. coli is due to the growth of indigenous CTX-M-producing strains and the possible emergence of strains that acquired CTX-M genes by horizontal transfer in different broiler farms. CTX-M-producing coliforms in broilers should be controlled due to the critical importance of cephalosporins and the zoonotic potential of ESBL-producing bacteria.
著者
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HIROI Midori
Shizuoka Institute of Environment and Hygiene
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Noda Yoshihiro
Department Of Medical Informatics Kyushu University Graduate School Of Medicine
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Nishio Tomohiro
Department Of Microbiology Shizuoka Prefectural Institute Of Public Health And Environmental Science
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Kanda Takashi
Department Of Mathematics Hiroshima Institute Of Technology
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Masuda Takashi
Departmant Of Emergency & Critical Care Medicine Kitasato University School Of Medicine
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KAWAMORI Fumihiko
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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HARA-KUDO Yukiko
Division of Microbiology, National Institute of Health Sciences
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Hiroi Midori
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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Iida Natsuko
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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Sugiyama Kanji
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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Ohashi Norio
University of Shizuoka
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Harada Tetsuya
Department of Chemistry, Faculty of Science, Kumamoto University
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Takahashi Naomi
Department of Biological Chemistry and Food Science, Iwate University
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NISHIO Tomohiro
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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YAMAZAKI Fumie
Shizuoka Prefectural Western Meat Inspection Center
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YAGI Miya
Department of Microbiology, Shizuoka Institute of Environment and Hygiene
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