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Resistance to tetracycline in Escherichia coli isolates from poultry meat: epidemiology, policy and perspective

Published online by Cambridge University Press:  11 April 2017

D. LJUBOJEVIĆ ,
M. PELIĆ ,
N. PUVAČA  and
D. MILANOV
D. LJUBOJEVIĆ*
Affiliation:
Scientific Veterinary Institute ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia
M. PELIĆ
Affiliation:
Scientific Veterinary Institute ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia
N. PUVAČA
Affiliation:
Patent co., doo, Vlade Ćetkovića 1a, 24211 Mišićevo, Serbia
D. MILANOV
Affiliation:
Scientific Veterinary Institute ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia
*
Corresponding author: [email protected][email protected]
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Abstract

Food borne transmission of antibiotic resistant strains of Escherichia coli from contaminated food has been recognised as an important hazard for human health in the past few decades and pathogenic strains of E. coli have long been considered as serious zoonotic hazards. Poultry meat is attractive for consumers worldwide, so the measures to preserve the safety of poultry meat are important issues. Tetracyclines are one of the most frequently used antibiotics in poultry farming and are still used in human medicine. The widespread use of tetracyclines in poultry farming may have resulted in the development and transmission of resistance strains from poultry to humans via the food chain. The relationship between the use of tetracyclines and the presence of resistant strains of E. coli in poultry meat, mainly due to the irregular use of antibiotics, is reviewed in this paper. The need for prudent use of antibiotics, particularly those which are used in human medicine is highlighted. Continuous monitoring and reporting on incidents in the future should improve the current regulations.

Keywords

antibiotic resistanceEscherichia colimonitoringpoultry meatrecommendationstetracycline
Type
Reviews
Information
World's Poultry Science Journal , Volume 73 , Issue 2 , June 2017 , pp. 409 - 417
Copyright
Copyright © World's Poultry Science Association 2017 

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Footnotes

This paper was presented in form of abstract at the III International Congress ‘Food Technology, Quality and Safety’ organized by Institute of Food Technology in Novi Sad (FINS) in Novi Sad, Serbia, from 25th to 27th October 2016.

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