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Selected Publication:

Type of publication: Journal Article
Type of document: Full Paper

Year: 2001

Authors: Hilbert, F; Rippel-Rachle, B; Paulsen, P; Smulders, FJM

Title: Die Bedeutung antibiotikaresistenter Keime im Lebensmittel tierischer Herkunft.

Source: Wiener Tierärztliche Monatsschrift (88) 97-105.

Authors Vetmeduni Vienna:

Hilbert Friederike
Paulsen Peter
Smulders Franciscus

Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology


Abstract:
Antimicrobial resistance in bacteria occurred soon after the first antibiotic was discovered. Hospital infections with resistant microbes have been a threat for several years. Recent outbreaks of food borne infections due to antibiotic resistant bacteria were associated with unusually high morbidity and mortality rates. Multiresistant Salmonella, Listeria, Campylobacter and pathogenic E. coli have been isolated from food animals and food. Genetic characterization of their resistance genes and the location on mobile genetic elements gave rise to the assumption that those elements and genes are transferable with and without selective pressure. The impact of food processing and storage on persistence, transfer or elimination of resistance elements has not been studied yet. However scientific work in this field might elucidate correlations between human infections with antibiotic resistant food pathogens and antimicrobial resistant isolates from food animals.


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