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Antibiotic resistance spread in food

Author

Listed:
  • Vincent Perreten

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

  • Franziska Schwarz

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

  • Luana Cresta

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

  • Marianne Boeglin

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

  • Gottfried Dasen

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

  • Michael Teuber

    (Laboratory of Food Microbiology, Swiss Federal Institute of Technology)

Abstract

Nutritive and therapeutic treatment of farm animals with antibiotics, amounting to half of the world's antibiotic output, has selected for resistant bacteria that may contaminate the food produced. Antibiotic-resistant enterococci and staphylococci from animals are found in food when they survive the production processes, as in raw cured sausages and raw milk cheeses1. The broad host ranges of some plasmids and the action of transposons in many bacteria allow antibiotic-resistance genes to be communicated by conjugation between different species and genera2,3. A multi-antibiotic resistance plasmid from a lactococcus found in cheese provides a historical record of such events.

Suggested Citation

  • Vincent Perreten & Franziska Schwarz & Luana Cresta & Marianne Boeglin & Gottfried Dasen & Michael Teuber, 1997. "Antibiotic resistance spread in food," Nature, Nature, vol. 389(6653), pages 801-802, October.
    • Handle: RePEc:nat:nature:v:389:y:1997:i:6653:d:10.1038_39767
    DOI: 10.1038/39767
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    Cited by:

    1. E. Michalova & Pnovotna & J. Schlegelova, 2004. "Tetracyclines in veterinary medicine and bacterial resistance to them," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 49(3), pages 79-100.

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