Dangerous foodborne bacteria have become antibiotic-resistant.

Dangerous foodborne bacteria have become antibiotic-resistant.

Antibiotic-Resistant Bacteria Strains Found in Michigan Infections

New Research Provides Insight into Foodborne Illness

A recent study conducted by researchers from Michigan State University (MSU) and the Michigan Department of Health and Human Services has found a concerning link between antibiotic-resistant bacteria strains and foodborne illnesses in Michigan¹. The research revealed that over half of the C. jejuni bacteria isolated from patients in the state showed resistance to at least one antibiotic used to fight bacterial infections². These findings are particularly worrisome as they highlight the potential for the development of more resistant pathogens³.

Campylobacter jejuni, a leading cause of foodborne illness, has been identified as the primary bacteria strain with antibiotic resistance⁴. The researchers discovered a high prevalence of antibiotic resistance genes within the C. jejuni genome, with the majority of these genes linked to chicken or cattle⁵. This raises concerns about the transfer of antibiotic resistance genes to other bacteria in the gut or in animal reservoirs, ultimately increasing the risk of infections caused by more resistant pathogens⁶.

Project leader Shannon Manning, a professor of microbiology and molecular genetics at MSU, emphasized the importance of this research for healthcare professionals and individuals with a higher susceptibility to stomach bugs⁷. Identifying the type of antibiotic resistance genes present in Campylobacter can guide doctors in selecting the appropriate treatment, ultimately improving outcomes and reducing hospital stays⁸.

Moreover, the research shed light on the broader implications of these findings. Even when the pathogen causing the infection is eliminated, its genes, including antibiotic resistance genes, can persist⁹. Other microbes can incorporate these genes into their own genomes, leading to the development of antibiotic resistance¹⁰. Therefore, implementing proper food hygiene and safety practices, such as avoiding cross-contamination and washing hands, becomes crucial in reducing the risk of foodborne infections¹¹.

The study also revealed specific trends related to Michigan. Most patients in the state were infected with strains of Campylobacter linked to chicken or cattle hosts¹². Additionally, infections were more prevalent in rural areas, emphasizing the need for monitoring and potential control of exposure to these animals and their environments¹³. It is worth noting that Michigan is not part of the U.S. Centers for Disease Control and Prevention foodborne pathogen surveillance network, making this research even more significant for understanding the state’s unique ecological and agricultural factors impacting pathogen survival and proliferation¹⁴.

• Vitamin K boosts lung health
• High levels of heart attack protein may increase death risk by 76%.
• Protein could predict Alzheimer’s symptoms 7 years in advance.

The study findings were recently published in the journal Microbial Genomics¹⁵. This research provides valuable insights into the prevalence of antibiotic-resistant bacteria strains in Michigan and highlights the importance of proactive measures to ensure food safety and minimize the spread of antibiotic resistance.

References: