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Copyright of Mediterranean Journal of Infection, Microbes & Antimicrobials is the property of Galenos Yayinevi Tic. LTD. STI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Carbapenem-resistant Enterobacteriaceae (CRE) have evolved into a major challenge to antibiotic therapy worldwide. The problem is more confounding when wider dissemination of CRE occurs in the community and the environment. In this study, six blaNDM-harboring Enterobacteriaceae, four Klebsiella pneumoniae, and two Escherichia coli, isolated from seafood, were characterized with respect to their antibiotic resistance and the genetic factors responsible for these resistances. The isolates were resistant to all β-lactam antibiotics, quinolones, trimethoprim-sulfamethoxazole, chloramphenicol, and tetracycline and were susceptible to colistin, polymixin B, fosfomycin, and tigecycline. Four isolates harbored New Delhi metallo β-lactamase (blaNDM-5 genes, while one isolate each harbored blaNDM-1 and blaNDM-2 genes, respectively. The blaNDM genes in all the isolates were flanked by an upstream, truncated ISAba125, and downstream bleMBL-trpF genes. Conjugation experiments showed that the NDM plasmids were readily transmissible. Further, the two blaNDM-positive E. coli isolates belonged to the multidrug-resistant ST131 clone. This study highlights the growing danger of seafood as carriers of multidrug-resistant bacteria leading to their wider dissemination in the community. [ABSTRACT FROM AUTHOR]

Members of the family Enterobacteriaceae include several human pathogens that can be acquired through contaminated food and water. In this study, the incidence of extended spectrum β-lactamase (ESBL)-producing enterobacteria was investigated in fresh seafood sold in retail markets. The ESBL-positive phenotype was detected in 169 (78.60%) isolates, with Escherichia coli being the predominant species (53), followed by Klebsiella oxytoca (27), and K. pneumoniae (23). More than 90% of the isolates were resistant to third generation cephalosporins, cefotaxime, ceftazidime, and cefpodoxime. Sixty-five percent of the isolates were resistant to the monobactam drug aztreonam, 40.82% to ertapenem, and 31.36% to meropenem. Resistance to at least five antibiotics was observed in 38.46% of the isolates. Polymerase Chain Reaction (PCR) analysis of ESBL-encoding genes detected blaCTX, blaSHV, and blaTEM genes in 76.92%, 63.3%, and 44.37% of the isolates, respectively. Multiple ESBL genes were detected in majority of the isolates. The recently discovered New Delhi metallo-β-lactamase gene (blaNDM-1) was detected in two ESBL+ isolates. Our study shows that secondary contamination of fresh seafood with enteric bacteria resistant to multiple antibiotics may implicate seafood as a potential carrier of antibiotic resistant bacteria and emphasizes an urgent need to prevent environmental contamination and dissemination of such bacteria. [ABSTRACT FROM AUTHOR]

Boneless fish ball from Rohu fish ( Labeo rohita) in gravy packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1C to three different F0 values of 6, 7 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profiles such as hardness, springiness, gumminess and chewiness decreased as the F0 value increased. Highest cohesiveness coincided with the highest score of texture. The L* values decreased whereas a* and b* values increased with increasing F0 values. Based on the commercial sterility, sensory evaluation, color and texture profile analysis F0 value of 7 min and cook value of 67.48 min, with a total process time of 42.21 min at 121.1C was found satisfactory for the development of retort pouch processed 'Rohu ball' in curry. Practical Application Fish ball is a value added food product convenient to prepare and consume and thus suitable for the changed lifestyle of urbanized people. The boneless fish ball from Rohu fish is an improvisation of use of freshwater fishes where their small bone contents restrict use to a greater extent. Incorporation of fish ball in curry will add to a new dimension toward value addition of freshwater fish particularly in North-east region. Fish ball in curry processed in retort pouch would add to a new appropriate channel to Supermarket chain. [ABSTRACT FROM AUTHOR]