Antibiotic resistances of food-associated microorganisms

Multiple antibiotic-resistant bacteria (ARB) are increasingly being isolated and some of these may cause serious infections in humans. Resistant bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), methicillin-resistant, coagulase-negative staphylococci (MRCoNS) or enterobacteria producing extended-spectrum beta-lactamases (ESBL/AmpC) or carbapenemases are considered to have arisen from indiscriminate over-use of antibiotics in agriculture. The food chain is one possible route for spreading of antibiotic-resistant bacteria from animals to humans. In this interdepartmental study of the Max Rubner-Institut, where the Departments of Microbiology and Biotechnology, Safety and Quality of Milk and Fish, Safety and Quality of Cereals, Safety and Quality of Fruit and Vegetables and Safety and Quality of Meats cooperate closely, the entry routes and incidences of antibiotic-resistant bacteria (MRSA, ESBL and MRCoNS) are being investigated. The genes associated with antibiotic resistance mechanisms (resistome), as well as elements for horizontal and vertical gene transfer (mobilome) are also being assessed at the molecular level. New strategies to target and combat antibiotic-resistant bacteria in foods are furthermore evaluated and focus mainly on biocontrol tools such as protective cultures or bacteriophages, respectively. According to the German Antibiotic Resistance Strategy (DART-Deutsche Antibiotika-Resistenzstrategie) 2020 Agenda, the use of bacteriophages to combat antibiotic-resistant bacteria in meat processing is recommended in addition to existing process hygiene as a future control strategy. These studies depend on a close collaboration with the Bacteriophage and Biotechnology research groups of the Department of Microbiology and Biotechnology.