Bìa tạp chí

 

009bet

Identification of carbapenem - resistant Acinetobacter calcoaceticus - Acinetobacter baumannii complex in ready-to-eat vegetables and meats in Hanoi

Ta Thi Yen Pham Thi Loan Ninh Thi Hanh Vu Thi Hai Ha Pham Van Quan Nguyen Thanh Trung
Received: 26 Dec 2020
Revised: 18 Mar 2021
Accepted: 18 Mar 2021
Published: 31 Mar 2021

Article Details

How to Cite
Ta Thi Yen, Pham Thi Loan, Ninh Thi Hanh, Vu Thi Hai Ha, Pham Van Quan, Nguyen Thanh Trung. "Identification of carbapenem - resistant Acinetobacter calcoaceticus - Acinetobacter baumannii complex in ready-to-eat vegetables and meats in Hanoi". Vietnam Journal of Food Control. vol. 4, no. 1, pp. 1-9, 2021
PP
1-9
Counter
715

Main Article Content

Abstract

Acinetobacter spp. are common pathogenic bacteria. The Acinetobacter genus includes 65 species, of which the Acinetobacter calcoaceticus-Acinetobacter baumannii complex group has been identified as the cause of more than 80% of hospital infections in immunocompromised patients. Existing phenotypic techniques are not sufficient to accurately identify and distinguish clinically important Acinetobacter spp. 288 (60%, n = 480) of ready-to-eat vegetable and meat samples collected from ready-to-eat shops contaminated with Acinetobacter spp in 6 districts in Hanoi, including Dong Da, Hoang Mai, Hai Ba Trung, Long Bien, Ha Dong, and Cau Giay. The results of identification by MALDI-TOF MS technique recorded 208 (43%, n = 480) of samples contaminated with Acinetobacter calcoaceticus-Acinetobacter baumannii complex, of which 156 (65%, n = 240) of vegetable and 52 (22%, n = 240) of meat samples. Antibiotic susceptibility tests using antibiotic paper strips showed that 82% of Acinetobacter calcoaceticus-Acinetobacter baumannii complex strains were resistant to imipenem and 30% of the complex was resistant to meropenem.

Keywords:

Acinetobacter spp., Acinetobacter calcoaceticus-Acinetobacter baumannii complex, MALDI-TOF MS, carbapenem.

References

[1]. H. J. Doughari, P. A. Ndakidemi, I. S. Human, & S. Benade, “The Ecology, Biology and Pathogenesis of Acinetobacter spp.: An Overview”, Microbes Environments, vol. 26, no. 2, pp. 101-112, 2011.
[2]. A. Howard, M. O’Donoghue, A Feeney, & R. D. Sleator, “Acinetobacter baumannii: An emerging opportunistic pathogen”, Virulence, vol. 3, no. 3, pp. 243-250, 2012.
[3]. World Bank, Vietnam food safety risks management : challenges and opportunities: Quản lý nguy cơ an toàn thực phẩm ở Việt Nam : những thách thức và cơ hội (Vietnamese). Washington, D.C.: World Bank Group, 2017.
[4]. Tổng cục thống kê, Niên giám thống kê. Nhà xuất bản thống kê. Hà Nội: Nhà xuất bản Thống Kê, 2019.
[5]. Bệnh viện Thanh Nhàn, “Đề tài: Nghiên cứu qui trình chế tạo bộ kit Multiplex Realtime PCR phát hiện một số tác nhân thường gặp gây nhiễm khuẩn bệnh viện tại các bệnh viện Hà Nội”, mã số 01C-08/02-2016, 2016 – 2018.
[5]. A. Y. Ciftci, E. Karakece, A. R. Atasoy, G. Asik, & I. H. Ciftci, “Culture media for detection of Acinetobacter baumannii selective media for detection of A. baumannii”, Journal of Microbioly and Experimentation, vol. 2, no. 3, pp. 87-90, 2015.
[6]. World Organisation for Animal Health, “Chapter 2.1.1 Laboratory Methodologies for Bacterial Antimicrobial Susceptibility Testing”, OIE Manual of diagnostic tests and vaccines for Terrestrial Animals, 2019.
[7]. Clinical and Laboratory Standard Institute, Performance Standards for Antimicrobial Susceptibility Testing, 2019.
[9]. J. Berlau, H. M. Aucken, E. Houang, T. L. Pitt, “Isolation of Acinetobacter spp.
including A. baumannii from vegetables: implications for hospital-acquired infections”,
Journal of Hospital Infection, vol. 42, 201-204, 1999.
[10]. J. M. T. Hamilton-MillerSarojShah, “Identity and antibiotic susceptibility of enterobacterial flora of salad vegetables,” International Journal of Antimicrobial Agents, vol. 18, no. 1, pp. 81-83, 2001.
[11]. E. T. Houang, Y. W. Chu, C. M. Leung et al., “Epidemiology and infection control implications of Acinetobacter spp. in Hong Kong,” Journal Clinical Microbiology, vol. 39, no.1, pp. 228-234, 2001.
[12]. A. Carvalheira, Joana Silva, Paula Teixeira, “Acinetobacter spp. in food and drinking water – A review,” Food Microbiology, 2020.
[13]. W. Chalchisa & G. Kenasa, “Microbial Quality and Safety of Ready-to-Eat Foods in Cafeterias around Wollega University, Nekemte Campus (Ethiopia),” Research & Reviews: Journal of Food and Dairy Technology, 2019.
[14]. U. S. Oranusi & W. Braide, “A study of microbial safety of ready-to-eat foods vended on highways: Onitsha-Owerri, south east Nigeria,”, International Research Journal of Microbiology, vol. 3, no. 2, pp. 066-071, 2012.
[15]. M. F. Lulietto, P. Sechi, E. Borgogni, & B. T. Cenci-Goga, “Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria”, Italian Journal of Animal Science, vol. 14, no. 3, pp. 4011, 2015.
[16]. D. N. Tran, H. H. Tran, M. Matsui, et al., “Emergence of New Delhi metallo-beta-lactamase 1 and other carbapenemase-producing Acinetobacter calcoaceticus-baumannii complex among patients in hospitals in Ha Noi, Viet Nam”, European Journal of Clinical Microbiology & Infectious Diseases, vol. 36, pp. 219-225, 2017.

 Submit