Antibiotic resistance spread in food

Perreten, Vincent; Schwarz, Franziska; Cresta, Luana; Boeglin, Marianne; Dasen, Gottfried; Teuber, Michael (1997). Antibiotic resistance spread in food. Nature, 389(6653), pp. 801-802. Macmillan Journals Ltd. 10.1038/39767

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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.

Item Type:

Journal Article (Further Contribution)

Division/Institute:

05 Veterinary Medicine > Department of Infectious Diseases and Pathobiology (DIP) > Institute of Veterinary Bacteriology

UniBE Contributor:

Perreten, Vincent

Subjects:

600 Technology > 630 Agriculture
500 Science > 570 Life sciences; biology

ISSN:

0028-0836

Publisher:

Macmillan Journals Ltd.

Language:

English

Submitter:

Vincent Perreten

Date Deposited:

01 Sep 2014 09:11

Last Modified:

01 Sep 2014 09:11

Publisher DOI:

10.1038/39767

PubMed ID:

9349809

URI:

https://boris.unibe.ch/id/eprint/52030

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