Characterizing Antibiotic-Resistant Foodborne Pathogens in Domestic Kitchens and Retail Foods

NON-TECHNICAL SUMMARY: During the past decade, the threat of microbial resistance to antibiotics, especially those associated with foodborne illnesses, has become increasingly alarming. The purpose of this project is to ascertain the occurrence of pathogenic microorganisms in the domestic kitchen environment,retail foods, animal farms, and slaughterhouses and the possible resistance of these microorganisms to antibiotics. Consumers will be made aware of possible antibiotic resistant microorganism clusters in the eco-system and be educated on safe hygienic food handling practices.

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APPROACH: Microbiological samples will be obtained from different locations (meat drawer, vegetable bin, and top middle and bottom shelves) of domestic refrigerator, retail foods, animal farms, and slaughter houses. Once the microbiological samples are collected, they will be characterized and antibiotics sensitivity test will be performed. The presence of antibiotic-resistance genes in the positive isolates will be determined. This will provide insight on profiles and patterns of microbial resistance to antibiotics which is essential in implementing prevention and control measures. Consumers will be made aware of possible antibiotic resistant microorganism clusters in the eco-system and be educated on safe hygienic food handling practices. Educational materials targeted to the at-risk kitchen safety practices identified in the home surveys and in the results of the microbial studies will made available in two forms. A comprehensive web site on prevalence of antimicrobial resistant organisms in domestic kitchens and common foods will be developed. Those who do not have computers or who choose to receive information via another technique can read the same basic information in a prepared brochure. Surveys will be conducted prior to and after the recommendations of proper food handling practices by the consumer. Educational material will be tracked on the web to determine how many people have accessed the information on safer food handling practices. An evaluation instrument to measure success of the project will be developed in consultation with key collaborators.

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PROGRESS: 2007/09 TO 2008/09<BR>
OUTPUTS: The primary goal of this project is to objectively identify and compare the profiles and patterns of antibiotic-resistant microorganisms from domestic kitchen environment and retail foods in Middle Tennessee. Two studies were conducted. The first study was conducted to isolate, characterize, and obtain profiles and patterns of bacteria from domestic kitchen environment and retail foods. The study also centered on asking food safety practices to 150 consumers in their domestic kitchens. Data on demographic of the participants including education, race, and income were also collected. Microbiological samples were obtained from 363 meats, 240 fresh vegetables, and 150 domestic kitchens. Salmonella spp, Echecherichia coli O157:H7 and other enterobacteriaceae were isolated and identified using standard selective media, oxidase tests and biochemical strips (API 20E). Reveal immunoassays for E. coli O157:H7 and Salmonella spp were specifically used to identify Salmonella and E. coli O157:H7 isolated from meats. All samples with presumptively positive results with the Reveal devices were confirmed by streaking onto selective agars. MacConkey agar containing sorbitol and xylose-lysine-tergitol 4 agar were used for Echecherichia coli O157:H7 and Salmonella, respectively. The purpose of the second study was to subject the identified isolates to antimicrobial susceptibility. Both pathogenic and commensal isolates collected were screened for antibiotic resistance. Isolates were tested for sensitivity to tetracycline, ampicillin, streptomycin, kanamycin, gentamycin, erythromycin, and chloramphenicol using the Kirby-Bauer disk diffusion test. <BR>
PARTICIPANTS: Agnes Kilonzo-Nthenge, Project Director, Tennessee State University worked jointly with; Sandria Godwin, Co-project Director, Tennessee State University; Fur Chen, Co-project Director, Tennessee State University; Emily Rotich (student) at Tennessee State University worked on parts of this project for her thesis; and Cindy Thompson and Bhargavi Sheshachala interviewed consumers and collected microbiological samples for analysis. <BR>
TARGET AUDIENCES: Consumers and retail stores in Middlle Tennessee <BR>
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IMPACT: 2007/09 TO 2008/09<BR>

The outcome of this project include: Microorganisms isolated from domestic kitchen environments and retail foods were characterized; data on profiles and patterns of antibiotic resistant bacteria in domestic kitchen environment, retails meats, and vegetables was collected. Both pathogenic and commensal isolates were found to be resistant to selected antibiotics. Foodborne pathogens of concern isolated included among others: Salmonella choleraeuis, Salmonella arizonae, E. coli o157:H7, Yersia enterocolitica, and Morganella morganii. The findings highlighted the need to educate consumers on critical hygiene practices in the domestic kitchen environment. One student was trained and acquired knowledge in food safety research. The research findings on profiles and patterns of antibiotic-resistant microorganisms in domestic kitchen environment and retail foods will provide useful information which in turn will guide mitigation efforts and will also be an asset to outbreak investigations.
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PROGRESS: 2006/09/15 TO 2007/09/14<BR>
OUTPUTS: Two hundred and four meat samples: ground chicken, beef, turkey, pork, lamb, goat were purchased from local grocery stores and slaughter houses in Middle Tennessee. Microorganisms were isolated from the meat samples, characterized, and stored at -80oC in 15% glycerol stocks for further identification and testing for antibiotic susceptibility. Questionnaires were developed and will be used to collect data on consumer's demographics, food handling and preparation practices, and sanitation procedures in domestic kitchen. Additional microbiological samples are being collected from grocery stores, slaughter houses, animal farms, and domestic kitchens. <BR>
PARTICIPANTS: Trained graduate student on isolation and characterization of microorganisms from meat samples.
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IMPACT: 2006/09/15 TO 2007/09/14<BR>
Pathogenic microorganisms such as Salmonella, Escherichia coli, Klebsiella spp, and other enteric bacteria were characterized from meat samples. These results will be used to educate consumers on critical hygiene practices in the domestic kitchen, especially while handling raw chicken, beef, and other foods of animal origin.