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Poirier S, Coeuret G, Champomier-Vergès MC, Desmonts MH, Werner D, Feurer C, Frémaux B, Guillou S, Luong NDM, Rué O, Loux V, Zagorec M, Chaillou S. Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios. Front Microbiol 2023; 14:1286661. [PMID: 37920261 PMCID: PMC10619683 DOI: 10.3389/fmicb.2023.1286661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 10/02/2023] [Indexed: 11/04/2023] Open
Abstract
Background The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a large multivariate dataset (over 600 samples) obtained on the production lines of two similar types of fresh meat products (poultry and raw pork sausages). We describe a full analysis of this dataset in order to decipher how the spoilage microbial ecology of these two similar products may be shaped differently depending on production parameter characteristics. Methods Our strategy involved a holistic approach to integrate unsupervised and supervised statistical methods on multivariate data (OTU-based microbial diversity; metabolomic data of volatile organic compounds; sensory measurements; growth parameters), and a specific selection of potential uncontrolled (initial microbiota composition) or controlled (packaging type; lactate concentration) drivers. Results Our results demonstrate that the initial microbiota, which is shown to be very different between poultry and pork sausages, has a major impact on the spoilage scenarios and on the effect that a downstream parameter such as packaging type has on the overall evolution of the microbial community. Depending on the process, we also show that specific actions on the pork meat (such as deboning and defatting) elicit specific food spoilers such as Dellaglioa algida, which becomes dominant during storage. Finally, ecological network reconstruction allowed us to map six different metabolic pathways involved in the production of volatile organic compounds involved in spoilage. We were able connect them to the different bacterial actors and to the influence of packaging type in an overall view. For instance, our results demonstrate a new role of Vibrionaceae in isopropanol production, and of Latilactobacillus fuchuensis and Lactococcus piscium in methanethiol/disylphide production. We also highlight a possible commensal behavior between Leuconostoc carnosum and Latilactobacillus curvatus around 2,3-butanediol metabolism. Conclusion We conclude that our holistic approach combined with large-scale multi-omic data was a powerful strategy to prioritize the role of production parameters, already known in the literature, that shape the evolution and/or the implementation of different meat spoilage scenarios.
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Affiliation(s)
- Simon Poirier
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
| | - Gwendoline Coeuret
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
| | | | | | | | | | | | | | | | - Olivier Rué
- INRAE, MaIAGE, Université Paris-Saclay, Jouy-en-Josas, France
| | - Valentin Loux
- INRAE, MaIAGE, Université Paris-Saclay, Jouy-en-Josas, France
| | | | - Stéphane Chaillou
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
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Borges F, Briandet R, Callon C, Champomier-Vergès MC, Christieans S, Chuzeville S, Denis C, Desmasures N, Desmonts MH, Feurer C, Leroi F, Leroy S, Mounier J, Passerini D, Pilet MF, Schlusselhuber M, Stahl V, Strub C, Talon R, Zagorec M. Contribution of omics to biopreservation: Toward food microbiome engineering. Front Microbiol 2022; 13:951182. [PMID: 35983334 PMCID: PMC9379315 DOI: 10.3389/fmicb.2022.951182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 07/14/2022] [Indexed: 01/12/2023] Open
Abstract
Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.
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Affiliation(s)
- Frédéric Borges
- Université de Lorraine, LIBio, Nancy, France
- *Correspondence: Frédéric Borges,
| | - Romain Briandet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - Cécile Callon
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, Aurillac, France
| | | | | | - Sarah Chuzeville
- ACTALIA, Pôle d’Expertise Analytique, Unité Microbiologie Laitière, La Roche sur Foron, France
| | | | | | | | - Carole Feurer
- IFIP, Institut de la Filière Porcine, Le Rheu, France
| | | | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | | | | | - Caroline Strub
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
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Luong NDM, Membré JM, Coroller L, Zagorec M, Poirier S, Chaillou S, Desmonts MH, Werner D, Cariou V, Guillou S. Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage. Int J Food Microbiol 2021; 348:109208. [PMID: 33940536 DOI: 10.1016/j.ijfoodmicro.2021.109208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/26/2021] [Accepted: 04/18/2021] [Indexed: 12/01/2022]
Abstract
Microbiological spoilage of meat is considered as a process which involves mainly bacterial metabolism leading to degradation of meat sensory qualities. Studying spoilage requires the collection of different types of experimental data encompassing microbiological, physicochemical and sensorial measurements. Within this framework, the objective herein was to carry out a multiblock path modelling workflow to decipher causality relationships between different types of spoilage-related responses: composition of microbiota, volatilome and off-odour profiles. Analyses were performed with the Path-ComDim approach on a large-scale dataset collected on fresh turkey sausages. This approach enabled to quantify the importance of causality relationships determined a priori between each type of responses as well as to identify important responses involved in spoilage, then to validate causality assumptions. Results were very promising: the data integration confirmed and quantified the causality between data blocks, exhibiting the dynamical nature of spoilage, mainly characterized by the evolution of off-odour profiles caused by the production of volatile organic compounds such as ethanol or ethyl acetate. This production was possibly associated with several bacterial species like Lactococcus piscium, Leuconostoc gelidum, Psychrobacter sp. or Latilactobacillus fuchuensis. Likewise, the production of acetoin and diacetyl in meat spoilage was highlighted. The Path-ComDim approach illustrated here with meat spoilage can be applied to other large-scale and heterogeneous datasets associated with pathway scenarios and represents a promising key tool for deciphering causality in complex biological phenomena.
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Affiliation(s)
| | | | - Louis Coroller
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), UMT Alter'ix, Quimper, France.
| | | | - Simon Poirier
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
| | - Stéphane Chaillou
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
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4
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Poirier S, Luong NDM, Anthoine V, Guillou S, Membré JM, Moriceau N, Rezé S, Zagorec M, Feurer C, Frémaux B, Jeuge S, Robieu E, Champomier-Vergès M, Coeuret G, Cauchie E, Daube G, Korsak N, Coroller L, Desriac N, Desmonts MH, Gohier R, Werner D, Loux V, Rué O, Dohollou MH, Defosse T, Chaillou S. Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere. Data Brief 2020; 30:105453. [PMID: 32300619 PMCID: PMC7152715 DOI: 10.1016/j.dib.2020.105453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/09/2020] [Accepted: 03/12/2020] [Indexed: 10/31/2022] Open
Abstract
Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics and diversity were monitored throughout the refrigerated storage period to estimate the impact of packaging atmosphere and the use of potassium lactate as chemical preservative. The data include several types of analysis aiming at providing a comprehensive microbial ecology of spoilage during storage and how the process parameters do influence this phenomenon. The analysis includes: the gas content in packaging, pH, chromametric measurements, plate counts (total mesophilic aerobic flora and lactic acid bacteria), sensorial properties of the products, meta-metabolomic quantification of volatile organic compounds and bacterial community metagenetic analysis. Bacterial diversity was monitored using two types of amplicon sequencing (16S rRNA and GyrB encoding genes) at different time points for the different conditions (576 samples for gyrB and 436 samples for 16S rDNA). Sequencing data were generated by using Illumina MiSeq. The sequencing data have been deposited in the bioproject PRJNA522361. Samples accession numbers vary from SAMN10964863 to SAMN10965438 for gyrB amplicon and from SAMN10970131 to SAMN10970566 for 16S.
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Affiliation(s)
- Simon Poirier
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | | | | | | | | | | | | | | | - Carole Feurer
- IFIP-Institut du Porc, Maisons-Alfort et Le Rheu, France
| | | | - Sabine Jeuge
- IFIP-Institut du Porc, Maisons-Alfort et Le Rheu, France
| | - Emeline Robieu
- IFIP-Institut du Porc, Maisons-Alfort et Le Rheu, France
| | - Marie Champomier-Vergès
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Gwendoline Coeuret
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Emilie Cauchie
- Veterinary Medicine Faculty, Food Sciences, Université de Liège, FARAH, 4000 Liège, Belgium
| | - Georges Daube
- Veterinary Medicine Faculty, Food Sciences, Université de Liège, FARAH, 4000 Liège, Belgium
| | - Nicolas Korsak
- Veterinary Medicine Faculty, Food Sciences, Université de Liège, FARAH, 4000 Liège, Belgium
| | - Louis Coroller
- Université de Bretagne Occidentale, EA3882 Lubem, Quimper, France
| | - Noémie Desriac
- Université de Bretagne Occidentale, EA3882 Lubem, Quimper, France
| | | | | | | | - Valentin Loux
- INRAE, MaIAGE, Université Paris-Saclay, 78350 Jouy-en-Josas, France.,INRAE, BioinfOmics, MIGALE bioinformatics facility, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Olivier Rué
- INRAE, MaIAGE, Université Paris-Saclay, 78350 Jouy-en-Josas, France.,INRAE, BioinfOmics, MIGALE bioinformatics facility, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | | | - Tatiana Defosse
- Cellule Recherche et Innovation, Groupe LDC, Sablé sur Sarthe, France
| | - Stéphane Chaillou
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, 78350, Jouy-en-Josas, France
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Fougy L, Desmonts MH, Coeuret G, Fassel C, Hamon E, Hézard B, Champomier-Vergès MC, Chaillou S. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity. Appl Environ Microbiol 2016; 82:3928-3939. [PMID: 27107120 PMCID: PMC4907177 DOI: 10.1128/aem.00323-16] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 04/17/2016] [Indexed: 01/22/2023] Open
Abstract
UNLABELLED Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCE Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.
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Affiliation(s)
- Lysiane Fougy
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
- Aérial, Parc d'Innovation, Illkirch, France
| | | | - Gwendoline Coeuret
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | | | | | | | | | - Stéphane Chaillou
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
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Schlur L, Begin-Colin S, Gilliot P, Gallart M, Carré G, Zafeiratos S, Keller N, Keller V, André P, Greneche JM, Hezard B, Desmonts MH, Pourroy G. Effect of ball-milling and Fe-/Al-doping on the structural aspect and visible light photocatalytic activity of TiO2 towards Escherichia coli bacteria abatement. Mater Sci Eng C Mater Biol Appl 2014; 38:11-9. [PMID: 24656347 DOI: 10.1016/j.msec.2014.01.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 11/30/2013] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
Abstract
Escherichia coli abatement was studied in liquid phase under visible light in the presence of two commercial titania photocatalysts, and of Fe- and Al-doped titania samples prepared by high energy ball-milling. The two commercial titania photocatalysts, Aeroxide P25 (Evonik industries) exhibiting both rutile and anatase structures and MPT625 (Ishihara Sangyo Kaisha), a Fe-, Al-, P- and S-doped titania exhibiting only the rutile phase, are active suggesting that neither the structure nor the doping is the driving parameter. Although the MPT625 UV-visible spectrum is shifted towards the visible domain with respect to the P25 one, the effect on bacteria is not increased. On the other hand, the ball milled iron-doped P25 samples exhibit low activities in bacteria abatement under visible light due to charge recombinations unfavorable to catalysis as shown by photoluminescence measurements. While doping elements are in interstitial positions within the rutile structure in MPT625 sample, they are located at the surface in ball milled samples and in isolated octahedral units according to (57)Fe Mössbauer spectrometry. The location of doping elements at the surface is suggested to be responsible for the sample cytotoxicity observed in the dark.
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Affiliation(s)
- Laurent Schlur
- Institut de Physique et Chimie des Matériaux de Strasbourg IPCMS, UMR 7504, CNRS-ECPM-Université de Strasbourg, 23 rue du loess BP 43 67034 Strasbourg cedex 2, France
| | - Sylvie Begin-Colin
- Institut de Physique et Chimie des Matériaux de Strasbourg IPCMS, UMR 7504, CNRS-ECPM-Université de Strasbourg, 23 rue du loess BP 43 67034 Strasbourg cedex 2, France
| | - Pierre Gilliot
- Institut de Physique et Chimie des Matériaux de Strasbourg IPCMS, UMR 7504, CNRS-ECPM-Université de Strasbourg, 23 rue du loess BP 43 67034 Strasbourg cedex 2, France
| | - Mathieu Gallart
- Institut de Physique et Chimie des Matériaux de Strasbourg IPCMS, UMR 7504, CNRS-ECPM-Université de Strasbourg, 23 rue du loess BP 43 67034 Strasbourg cedex 2, France
| | - Gaëlle Carré
- Institut de Chimie et Procédés pour l'Énergie, l'Environnement et la Santé (ICPEES), CNRS, Université de Strasbourg, 25 rue Becquerel, 67087 Strasbourg, France; Laboratoire de Biophotonique et Pharmacologie, UMR 7213, CNRS-Université de Strasbourg, 74 route du Rhin, CS 60024, 67401 Illkirch Cedex, France
| | - Spiros Zafeiratos
- Institut de Chimie et Procédés pour l'Énergie, l'Environnement et la Santé (ICPEES), CNRS, Université de Strasbourg, 25 rue Becquerel, 67087 Strasbourg, France
| | - Nicolas Keller
- Institut de Chimie et Procédés pour l'Énergie, l'Environnement et la Santé (ICPEES), CNRS, Université de Strasbourg, 25 rue Becquerel, 67087 Strasbourg, France
| | - Valérie Keller
- Institut de Chimie et Procédés pour l'Énergie, l'Environnement et la Santé (ICPEES), CNRS, Université de Strasbourg, 25 rue Becquerel, 67087 Strasbourg, France
| | - Philippe André
- Laboratoire de Biophotonique et Pharmacologie, UMR 7213, CNRS-Université de Strasbourg, 74 route du Rhin, CS 60024, 67401 Illkirch Cedex, France
| | - Jean-Marc Greneche
- LUNAM, Université du Maine, Institut des Molécules et Matériaux du Mans IMMM, UMR, CNRS 6283, 72085 Le Mans Cedex 9, France
| | - Bernard Hezard
- Aérial, Parc d'Innovation, rue Laurent Fries, F-67412 Illkirch, France
| | | | - Geneviève Pourroy
- Institut de Physique et Chimie des Matériaux de Strasbourg IPCMS, UMR 7504, CNRS-ECPM-Université de Strasbourg, 23 rue du loess BP 43 67034 Strasbourg cedex 2, France.
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Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs. Int J Food Microbiol 2010; 139:87-95. [DOI: 10.1016/j.ijfoodmicro.2010.02.019] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2009] [Revised: 12/23/2009] [Accepted: 02/15/2010] [Indexed: 10/19/2022]
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Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R. Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. Int J Food Microbiol 2010; 137:221-9. [DOI: 10.1016/j.ijfoodmicro.2009.11.023] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2009] [Revised: 11/19/2009] [Accepted: 11/24/2009] [Indexed: 11/29/2022]
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Desmonts MH, Dufour-Gesbert F, Avrain L, Kempf I. Antimicrobial resistance in Campylobacter strains isolated from French broilers before and after antimicrobial growth promoter bans. J Antimicrob Chemother 2004; 54:1025-30. [PMID: 15537699 DOI: 10.1093/jac/dkh473] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
OBJECTIVES The antimicrobial susceptibility of Campylobacter strains isolated from standard and free-range broilers in 1992-1996 and 2001-2002 was studied. METHODS Strains were isolated from caeca or skin samples collected from standard or free-range broilers arriving in slaughterhouses. The MICs of ampicillin, nalidixic acid, enrofloxacin, tetracycline, erythromycin and gentamicin were determined by agar dilution and compared according to species (Campylobacter jejuni or Campylobacter coli), production system and sampling period. RESULTS Results showed that all chickens harboured Campylobacter. An increase over time of the C. coli/C. jejuni ratio for standard chickens occurred. A wide range of MICs was observed among isolates from the same broiler or from the same farm. Strains collected on entry to the slaughterhouse and after storage showed no significant difference in their antibiotic resistance. C. coli was more resistant than C. jejuni to tetracycline and erythromycin during the first period and to all tested molecules (except gentamicin) during the second period. Strains isolated from standard chickens were also more often resistant than those isolated from free-range broilers. The percentage of C. jejuni strains resistant to ampicillin decreased from 1992-1996 to 2001-2002, whereas no change could be observed for the other antimicrobial agents. However, for C. coli the resistance to ampicillin, nalidixic acid, enrofloxacin, tetracycline and erythromycin significantly increased. CONCLUSION There was an increase in the incidence of antibiotic resistance of C. coli between 1992-1996 and 2001-2002.
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Affiliation(s)
- Marie-Hélène Desmonts
- Aérial, rue Laurent Fries, Parc d'Innovation, BP 40443, 67412 Illkirch cédex, France
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