Antibiotic resistance spread in food

Vincent Perreten, Franziska Schwarz, Luana Cresta, Marianne Boeglin, Gottfried Dasen and Michael Teuber ()
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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

Nature, 1997, vol. 389, issue 6653, 801-802

Abstract: 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.

Date: 1997
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DOI: 10.1038/39767

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