Table 1.
Antimicrobial resistance genes identified in different types of meat and meat products.
| Type of Food | Microbiota | Antimicrobial Resistance Genes | Reference |
|---|---|---|---|
| Raw poultry, pork and beef | Enterococcus spp. | Vancomycin: vanA, vanB and vanC1,2,3 | [96] |
| Tetracycline: tetM, tetL | |||
| Erythromycin: ermA and ermB | |||
| Quinupristin-dalfopristin: vat[D] and vat[E] | |||
| Retail poultry meat | Escherichia coli | β-lactam: blaTEM, blaSHV, blaCMY-2 and blaCTX-M | [86] |
| Sulphamethoxazole: sul2 | |||
| Tetracycline: tetA and tetB | |||
| Chloramphenicol: cmlA | |||
| Aminoglycoside: aphA1 and aadA | |||
| Trimethoprim: dfrA1 | |||
| Bull-cooked meat products |
Enterobacter spp. Escherichia coli Citrobacter spp. Pseudomonas spp. |
β-lactam: blaTEM-1 and blaCTX-M-14 | [88] |
| Gentamicin: aac(3)-IIa | |||
| Streptomycin: strA and strB | |||
| Quinolone: qnrB and qnrS | |||
| Sulphamethoxazole: sul1, sul2 and sul3 | |||
| Chloramphenicol: cat1 and cat3 | |||
| Tetracycline: tetM. tetA and tetB | |||
| Animal-based products (ready-to-eat food) |
Staphylococcus saprophyticus Staphylococcus sciuri Staphylococcus xylosus. |
Oxacillin: mecA | [95] |
| β-lactam: blaZ | |||
| Tetracycline: tetK | |||
| Erythromycin: msrA, msrB, ermA | |||
| Gentamycin: aacA-aphD | |||
| Fusidic acid: fusD | |||
| Trimethoprim/sulfamethoxazole: dfrG | |||
| Chicken meat |
Salmonella Albany Salmonella Virchow Salmonella Enteritidis Salmonella Infantis |
β-lactam: blaCTZ-M-15, blaCTX-M-79 and blaCMY-2 | [93] |
| Tetracycline: tetA and tetB | |||
| Sulfonamide: sul1 and sul2 | |||
| Chloramphenicol: catA1 and cmlA | |||
| Retail meat (pork, chicken and duck) |
Salmonella Enteritidis Salmonella Typhimurium Salmonella Typhi Salmonella Goldcoast Salmonella Ouakam Salmonella Paratyphi |
Tetracycline: tetA | [94] |
| β-lactam: blaTEM | |||
| Aminoglycoside: aadA1 and aadA2 | |||
| Sulfonamide: sul1 and sul2 | |||
| Dry fermented Italian salami | Enterococcus faecium UC7251 | Ampicillin: pbp5-S1/R20 | [97] |
| Gentamycin: aac(6′)-li | |||
| Kanamycin: aph(3′)-lll | |||
| Streptomycin: aad6 and aadE | |||
| Erythromycin: ermB, mrsC and sat4 | |||
| Clindamycin: ermB, lnuB and lsaE | |||
| Tylosine: ermB | |||
| Tetracycline: tetL and tetM | |||
| Traditional pork dry sausages |
Salmonella Enteritidis Salmonella Typhi Salmonella Typhimurium |
Quinolone: gyrA and parC | [91] |
| Chloramphenicol: catA1 | |||
| Trimethoprim: drfA | |||
| Tetracycline: tetA and tetB | |||
| Nitrofurantoin: nfsA and nfsB | |||
| Ampicillin: blaTEM | |||
| Chicken meat | Escherichia coli isolate 1108 | β-lactam: blaNDM-1, blaTEM-1, blaCTZX-M-64 and blaCMY-2 | [92] |
| Bleomycin: bleMBL | |||
| Sulfonamide: sul1 and sul2 | |||
| Tetracycline: tetA and tetR | |||
| Aminoglycosides: strA | |||
| Quinolone: oqxA and oqxB | |||
| Phenicol: floR | |||
| Streptomycin: aadA2 | |||
| Trimethoprim: dfrA12 | |||
| Retail meat (chicken and pork) |
Salmonella Kentucky Salmonella Indiana Salmonella Derby Salmonella Typhimurium Salmonella Litchfield Salmonella Schwarzengrun |
β-lactam: blaCTX-M-55, blaTEM-206, blaTEM-214, blaOXA-1, blaCTX-M-123, blaTEM-1, blaCTX-M-64 and blaCTX-M-15 | [98] |
| Naturally fermented smoked pork |
Staphylococcus carnosus
Lactobacillus plantarum Labctobacillus brevis Lactobacillus sakei Weissella confusa Weissella cibaria |
Tetracycline: tetO and tetM Erythromycin: ereA Chloramphenicol: catA Streptomycin: strA and strB |
[99] |
| Pork meat |
Aeromonas aquariorum Aeromonas hydrophila Aeromonas jandaei Aeromonas veronii Acinetobacter baumannii Acinetobacter bereziniae Acinetobacter johnsonii Acinetobacter septicus Acinetobacter ursingii Citrobacter sp. Citrobacter freundii Citrobacter murliniae Enterobacteriaceae Enterobacter sp. Enterobacter asburiae Enterobacter cloacae Enterobacter hormaechei Enterobacter ludwigii Escherichia coli Klebsiella sp. Klebsiella oxytoca Klebsiella terrigena Lactobacillus casei Leclercia sp. Lactococcus garvieae Lactococcus lactis Micrococcus caseolyticus Myroides phaeus Myroides marinus Myroides odoratimimus Oceanobacillus Pantoea sp. Pantoea dispersa Pantoea agglomerans Proteus penneri Providencia alcalifaciens Pseudomonas sp. Raoultella sp. Raoultella terrigena Serratia sp. Serratia marcescens Sphingobacterium Staphylococcus sp. Staphylococcus sciuri Staphylococcus epidermidis Vibrio cincinnatiensis Wautersiella falsenii genomovar 1 Kurthia sp. Bacillus sp. Morganella sp. Micrococcus caseolyticus Vagococcus sp. Raoultella ornithinolytica Comamonas sp. Budvicia sp. Aeromonas sp. Klebsiella sp. |
β-lactam: blaTEM, blaCTX-M, blaCMY-2 Tetracycline: tetA, tetC, tetE, tetK, tetL, tetM and tetS Sulfonamide: sul1 and sul2 Aminoglycoside: aadA and aphA-1 Chloramphenicol: cmlA Macrolide: ermB Florfenicol: floR |
[100,101,102] |
| Raw and cooked pork |
Citrobacter freundii
Serratia marcescens Escherichia coli |
β-lactams: blaTEM, blaCTX-M-1, blaSHV and blaCTX-M-9 | [103] |
| Pork meat and pork meat preparations (cotechino, hamburger, sausages and Zuccotto of Bismantova) |
Salmonella Derby Salmonella Typhimurium Salmonella Bredeney Salmonella London Salmonella Anatum Salmonella Agona Salmonella Virchow Salmonella Senftenberg Salmonella Livingstone Salmonella India Salmonella Heidelberg Salmonella Bovis-morbificans Salmonella Coeln |
Ampicillin: blaPSE-1 Gentamicin: ant (2″)-Ia Sulfamethoxazole: sul1 Tetracycline: tetA, tetB, tetG and marRAB |
[104] |