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Monitoring Changes in the Antimicrobial-Resistance Gene Set (ARG) of Raw Milk and Dairy Products in a Cattle Farm, from Production to Consumption.
Monitoring Changes in the Antimicrobial-Resistance Gene Set (ARG) of Raw Milk and Dairy Products in a Cattle Farm, from Production to Consumption.
- Source :
- Veterinary Sciences; Jun2024, Vol. 11 Issue 6, p265, 16p
- Publication Year :
- 2024
-
Abstract
- Simple Summary: In the 21st century, one of society's most essential needs is safe food. This need is closely tied to understanding risks that affect both animals and humans. A major global concern is the spread of antibiotic resistance through food, such as raw milk and dairy products. In our research, we aim to track changes in antibiotic-resistant genes in raw milk and products made from raw milk. Our study follows the journey of milk "from farm to fork", starting at a small dairy farm, through processing, and finally to the consumer, using advanced genetic testing. We identified 112 antibiotic-resistance genes in total. We found that raw cheese had fewer resistant genes compared to raw milk. However, after one month of aging, the number of resistant genes in the cheese increased significantly, even surpassing the initial levels found in raw milk. This is particularly concerning for public health because of the presence of a highly dangerous type of antibiotic-resistance gene known for causing serious health issues. In conclusion, more research like ours is necessary to understand how antibiotic-resistance genes change during food production. It is also important to assess the risk of these genes spreading through raw food products and to ensure that food safety standards are maintained. A new approach to food safety, using advanced genetic testing, should be considered. Raw milk and dairy products can serve as potential vectors for transmissible bacterial, viral and protozoal diseases, alongside harboring antimicrobial-resistance genes. This study monitors the changes in the antimicrobial-resistance gene pool in raw milk and cheese, from farm to consumer, utilizing next-generation sequencing. Five parallel sampling runs were conducted to assess the resistance gene pool, as well as phage or plasmid carriage and potential mobility. In terms of taxonomic composition, in raw milk the Firmicutes phylum made up 41%, while the Proteobacteria phylum accounted for 58%. In fresh cheese, this ratio shifted to 93% Firmicutes and 7% Proteobacteria. In matured cheese, the composition was 79% Firmicutes and 21% Proteobacteria. In total, 112 antimicrobial-resistance genes were identified. While a notable reduction in the resistance gene pool was observed in the freshly made raw cheese compared to the raw milk samples, a significant growth in the resistance gene pool occurred after one month of maturation, surpassing the initial gene frequency. Notably, the presence of extended-spectrum beta-lactamase (ESBL) genes, such as OXA-662 (100% coverage, 99.3% identity) and OXA-309 (97.1% coverage, 96.2% identity), raised concerns; these genes have a major public health relevance. In total, nineteen such genes belonging to nine gene families (ACT, CMY, EC, ORN, OXA, OXY, PLA, RAHN, TER) have been identified. The largest number of resistance genes were identified against fluoroquinolone drugs, which determined efflux pumps predominantly. Our findings underscore the importance of monitoring gene pool variations throughout the product pathway and the potential for horizontal gene transfer in raw products. We advocate the adoption of a new approach to food safety investigations, incorporating next-generation sequencing techniques. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23067381
- Volume :
- 11
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Veterinary Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 178193266
- Full Text :
- https://doi.org/10.3390/vetsci11060265