Detection of Antibacterial Susceptible Salmonella spp. in Cured Beef with Different Shelf-Life Expectancy

Mutia Asri Khairunisa, Endah Retnaningrum

Abstract


Meat is currently one of the food products with the highest demand ever since 1980, where demand has reached 24.8 kg per year per person as of 2020. With high demand comes intensive farming which causes overuse of antimicrobials for both therapeutic and non-therapeutic reasons, allowing more antimicrobial resistant (AMR) strains of bacteria to occur. In the case of meat products, salmonella is considered one of the more commonly occurring bacteria found in raw meat products. However, with meat’s short shelf-life expectancy, the likeliness of consumers suffering from salmonellosis increases. Thus, preservation methods have been implemented to reduce this likeliness, primarily through curing beef. Although curing may reduce the likeliness of excessive microbial growth, AMR salmonella has been detected in cured beef samples. The scope of this research determines whether there is Salmonella spp. within the cured beef samples, conduct AMR (azithromycin, ciprofloxacin, and ceftriaxone) analysis of the Salmonella spp. isolated from the cured beef samples and enumeration was conducted. The longer the shelf-life expectancy of cured beef samples, the lower the overall CFU/mL per sample was (control: 17,800,000 CFU/mL, >1 year: 0 CFU/mL). It was also discovered that Salmonella spp. has potential resistance towards ciprofloxacin (33.33% intermediate) and susceptibility towards azithromycin and ceftriaxone (100.00% sensitive). This research implies the agricultural industry and safety for consumers of cured beef products with different shelf-life expectancies.


Keywords


antimicrobial resistance; cured beef; Salmonella spp.; shelf-life expectancy

Full Text:

PDF

References


Blondeau, J. M. 2004. Fluoroquinolones: mechanism of action, classification, and development of resistance. Survey of Ophthalmology. 49(2): S73-S78. DOI: https://doi.org/10.1016/j.survophthal.2004.01.005.

Bower, C. G., Stanley, R. E., Fernando, S. C. & Sullivan, G. A. 2018. The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast. LWT – Food Science and Technology. 90(2018): 583-591. DOI: https://doi.org/10.1016/j.lwt.2017.12.067.

Cappuccino, J. and Welsh, C. T. 2017. Microbiology: A Laboratory Manual, Global Edition. 11th Ed. Harlow, Essex: Pearson.

Chiou, C., Hong, Y., Wang, Y., Chen, B., Teng, R., Song, H. & Liao, Y. 2023. Antimicrobial Resistance and Mechanisms of Azithromycin Resistance in Nontyphoidal Salmonella Isolates in Taiwan, 2017 to 2018. Microbiology Spectrum. 11(1). DOI: 10.1128/spectrum.03364-22.

Clinical and Laboratory Standards Institute. 2020. Performance Standards for Antimicrobial Susceptibility Testing. CLSI M100-30. Pennsylvania: Clinical and Laboratory Standards Institute.

Galhano, B. S. P., Ferrarim R. G., Panzenhagen, P., Jesus, A. C., D. & Conte-Junior, C. A. 2021. Antimicrobial Resistance Gene Detection Methods for Bacteria in Animal-Based Foods: A Brief Review of Highlights and Advantages. Microorganisms. 2021(9):923. DOI: https://doi.org/10.3390/microorganisms9050923.

Global Biodiversity Information Facility (GBIF), (2024). www.gbif.org, CC0 https://www.gbif.org/species/5384334.

Henny, J. E., Taylor, C. L. & Boon, C. S. 2010. Strategies to Reduce Sodium Intake in the United States. 1st Ed. Washington, DC: National Academies Press.

Komarek, A. M., Dunston, S., Enahoro, D., Godfray, H. C. J., Herrero, M., Mason-D’Croz, D., Rich, K. M., Scarborough, P., Springmann, M., Sulser, T. B., Wiebe, K. & Willenbockel, D. 2021. Income, consumer preferences, and the future of livestock-derived food demand. Global Environmental Change. 70(2021): 102343. DOI: https://doi.org/10.1016/j.gloenvcha.2021.102343.

Landers, T. F., Cohen, B., Wittum, T. E. & Larson, E. L. 2012. A Review of Antibiotic Use in Food Animals: Perspective, Policy, and Potential. Public Health Reports. 127(1): 4-22. DOI: 10.1177/003335491212700103.

Madigan, M. T., Martinko, J. M., Bender, D. H., Buckley, D. H. & Stahl, D. A. 2015. Brock Biology of Microorganisms. 14th Ed. Harlow, Essex: Pearson.

Manyi-Loh, C., Mamphweli, S., Meyer, E. & Okoh, A. 2018. Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications. Molecules. 23(4): 795. DOI: 10.3390/molecules23040795.

Mutz, Y. S., Rosario, D. K. A., Paschoalin, V. M. F. & Adam, C. 2019. Salmonella enterica: A hidden risk for dry-cured meat consumption? Critical Review in Food Science and Nutrition. 60(9): 1-15. DOI: 10.1080/10408398.2018.1555132.

Nabbut, N. H. 1973. Elevated temperature technique for the isolation of salmonellas from sewage and human faeces. The Journal of Hygiene. 71(1): 49.54. DOI: 10.1017/s0022172400046209.

Nair, D. V. T., Venkitanarayanan, K. & Johny, A. K. 2018. Antibiotic-Resistant Salmonella in the Food Supply and the Potential Role of Antibiotic Alternatives for Control. Foods. 7(10): 167. DOI: 10.3390/foods7100167.

Nummer, B. A. & Andress, E. L. Curing and Smoking Meats for Home Food Preservation: Literature Review and Critical Preservation Points. Available at: https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html#:~:text=Curing%20is%20the%20addition%20to,of%20salt%20with%20nitrates%2Fnitrites. [Accessed: 1 April 2023].

Ray, B & Bhunia, A. 2013. Fundamental Food Microbiology. 5th Ed. Florida: Taylor & Francis Group.

Remel. 2010. Salmonella Shigella (SS) Agar. Retrieved from https://assets.fishersci.com/TFS-Assets/LSG/manuals/IFU1840.pdf [Accessed: 13 July 2024].

Ruiz, J., Nú¬ñez, M., Díaz, J., Lorente, I., Pérez, J. & Gómez, J. 1996. Comparison of Five Plating Media for Isolation of Salmonella Species from Human Stools. Journal of clinical Microbiology. 34(3): 686-688. DOI: 10.1128/jcm.34.3.686-688.1996.

Sanseverino, I., Navarro, A., Loos, R., Marinov, D. & Lettieri, T. 2018. State of the Art on the Contribution of Water to Antimicrobial Resistance. Luxembourg: Publications Office of the European Union.

Shariati, A., Arshadi, M., Khosrojerdi, M. A., Abedinzadeh, M., Ganjalishahi, M., Maleki, A., Heidary, M. & Khoshnood, S. 2022. The resistance mechanisms of bacteria against ciprofloxacin and new approaches for enhancing the efficacy of this antibiotic. Frontiers in Public Health. 10. DOI: 10.3389/fpubh.2022.1025633.

Sun, J., Shi, H. & Huang, K. C. 2021. Hyperosmotic Shock Transiently Accelerates Constriction Rate in Escherichia coli. Frontiers in Microbiology. 12: 718600. DOI: 10.3389/fmicb.2021.718600.

Temelli, S., Eyigot, A. & Carli, T. 2012. Salmonella detection in poultry meat and meat products by the Vitek immunodiagnostic assay system easy Salmonella method, a LightCycler polymerase chain reaction system, and the International Organization for Standardization method 6579. Poultry Science. 91(3): 724-731. DOI: 10.3382/ps.2011-01863.

Tortora, G. J., Funke, B. R. & Case, C. L. 2012. Microbiology: An Introduction. 11th Ed. New York: Pearson.

Yanestria, S. M., Rahmaniar, R. P., Wibisono, F. J. & Effendi M. H. 2019. Detection of invA gene of Salmonella from milkfish (Chanos chanos) at Sidoarjo wet fish market, Indonesia, using polymerase chain reaction technique. Veterinary World. 12(1): 170-175. DOI:10.14202/vetworld.2019.170-175.

Zhang, T., Mu, Y., Gao, Y., Tang, Y., Mao, S. & Liu, J. 2023. Fecal microbial gene transfer contributes to the high-grain diet-induced augmentation of aminoglycoside resistance in dairy cattle. Environmental Microbiology. 9(1). DOI: 10.1128/msystems.00810-23.




DOI: https://doi.org/10.14421/biomedich.2024.132.467-473

Refbacks

  • There are currently no refbacks.




Copyright (c) 2024 Mutia Asri Khairunisa, Endah Retnaningrum



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

CC BY NC
This work is licensed under a CC BY-NC