Next Article in Journal
Pimenta Oil as a Potential Treatment for Acinetobacter baumannii Wound Infection: In Vitro and In Vivo Bioassays in Relation to Its Chemical Composition
Next Article in Special Issue
Genetic Profiles and Antimicrobial Resistance Patterns of Salmonella Infantis Strains Isolated in Italy in the Food Chain of Broiler Meat Production
Previous Article in Journal
Effect of Adjuvants on Oxytetracycline Uptake upon Foliar Application in Citrus
Previous Article in Special Issue
Characterization of Multidrug Resistance Patterns of Emerging Salmonella enterica Serovar Rissen along the Food Chain in China
Review

Extended Spectrum β-Lactamase (ESBL) Producing Escherichia coli in Pigs and Pork Meat in the European Union

1
Department of Food Hygiene and Technology, Universidad de León, 24007 León, Spain
2
Institute of Food Safety, Animal Health and Environment BIOR, LV-1076 Riga, Latvia
3
Institute of Food Science and Technology, Universidad de León, 24007 León, Spain
*
Authors to whom correspondence should be addressed.
Received: 10 September 2020 / Revised: 2 October 2020 / Accepted: 3 October 2020 / Published: 7 October 2020
(This article belongs to the Special Issue Antimicrobial-Resistance of Food-Borne Pathogens)
The aim of this article is to review the fast and worldwide distribution of ESBL enzymes and to describe the role of the pork production chain as a reservoir and transmission route of ESBL-producing Escherichia coli and ESBLs in the European Union (EU). The use of β-lactam antibiotics in swine production and the prevalence of ESBL producing E. coli in fattening pigs and pork meat across Europe is analyzed. Overall, an increasing trend in the prevalence of presumptive ESBL producing E. coli in fattening pigs in the EU has been observed in the last decade, although with major differences among countries, linked to different approaches in the use of antimicrobials in pork production within the EU. Moreover, the various dissemination pathways of these bacteria along the pork production chain are described, along with factors at farm and slaughterhouse level influencing the risk of introducing or spreading ESBL producing bacteria throughout the food chain. View Full-Text
Keywords: ESBL; E. coli; prevalence; pigs; pork meat; EU ESBL; E. coli; prevalence; pigs; pork meat; EU
Show Figures

Figure 1

MDPI and ACS Style

Bergšpica, I.; Kaprou, G.; Alexa, E.A.; Prieto, M.; Alvarez-Ordóñez, A. Extended Spectrum β-Lactamase (ESBL) Producing Escherichia coli in Pigs and Pork Meat in the European Union. Antibiotics 2020, 9, 678. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics9100678

AMA Style

Bergšpica I, Kaprou G, Alexa EA, Prieto M, Alvarez-Ordóñez A. Extended Spectrum β-Lactamase (ESBL) Producing Escherichia coli in Pigs and Pork Meat in the European Union. Antibiotics. 2020; 9(10):678. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics9100678

Chicago/Turabian Style

Bergšpica, Ieva, Georgia Kaprou, Elena A. Alexa, Miguel Prieto, and Avelino Alvarez-Ordóñez. 2020. "Extended Spectrum β-Lactamase (ESBL) Producing Escherichia coli in Pigs and Pork Meat in the European Union" Antibiotics 9, no. 10: 678. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics9100678

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop