Premium
Inability to Transfer Antibiotic Resistance in Escherichia coli on Meat Surfaces
Author(s) -
MATTILA T.,
O'BOYLE D.,
FROST A.J.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09264.x
Subject(s) - tetracycline , neomycin , streptomycin , chloramphenicol , ampicillin , microbiology and biotechnology , escherichia coli , antibiotics , antibiotic resistance , strain (injury) , biology , food science , chemistry , biochemistry , anatomy , gene
The surfaces of beef and chicken samples were inoculated with a mixture of a donor (resistant to tetracycline, streptomycin, chloramphenicol, ampicillin, neomycin and sulphonamide), and a recipient strain of Eschetichia coli. Meats were maintained at 20°C and 4°C and sampled daily. Transfer of antibiotic resistance could not be demonstrated at either temperature. The recipient strain survived without significant growth at 4°C, but failure to transfer antibiotic resistance at 20°C was considered to be due to the sessile growth of the organisms enclosed in a dense glycocalyx, precluding close contact between the organisms.