SF6020 - Occurrence of Enteric Pathogens and Antimicrobial Resistance Patterns in Selected Retail Turkey and Veal Products in Southwestern Ontario

Researcher:

Dr. Carl Ribble, Dept. of Population Medicine, University of Guelph

Objectives:

1. To determine the prevalence of antimicrobial susceptible and resistant Campylobacter spp., Salmonella and E. coli isolates from fresh retail turkey and veal obtained from a defined geographic area of Ontario.
   

2. To examine the antimicrobial resistance patterns of Campylobacter spp., Salmonella and E. coli isolated from fresh retail turkey and veal obtained from a defined geographic area of Ontario.

Expected Benefits:

• The results of this study will contribute to the maintenance of Ontario's standards of food safety and preservation of public health by: providing preliminary Ontario-base prevalence data; providing data for use in risk assessments; providing preliminary data for use in the development of on-farm HACCP-based quality assurance programs; improving our understanding of the potential transmission of antimicrobial resistant strains of Campylobacter, Salmonella and E. coli via the foodchain; and providing the basis for further initiatives including investigations into the association between on-farm antimicrobial use and the occurrene of antimicrobial resistant bacteria contaminating retail turkey and veal and the development of an active surveillance system for antimicrobial resistant foodborne pathogens in Canada.

Summary of Research Results:

The most likely source of infection with Campylobacter and Salmonella is the ingestion of contaminated food, although direct contact with animals and indirect contact through contaminated water are other possible sources of infection. During normal slaughter and handling processes, food products of animal origin may become contaminated with some bacteria from the animal's digestive tract, even under conditions of strict hygiene. Consumption of raw or undercooked meat, improperly refrigerated food, or food that has been cross contaminated from raw meat or poultry (e.g.: through cutting boards or utensils) are common examples of how people may be exposed to these bacteria in food.

The use of antimicrobials in food-animal production systems for disease prevention and treatment may be selecting for strains of Campylobacter, Salmonella, and E. coli that are resistant to the antimicrobials. In some instances, the antimicrobials used in animals are the same or are closely related to those used to treat human illness. People who become ill after consuming food contaminated with these antimicrobial resistant bacteria may suffer a more severe or longer duration illness if antibiotics to which the bacteria are resistant are used by physicians to treat the illness.

In this study researchers determined that Campylobacter, Salmonella, and generic E. coli are sometimes present on retail fresh turkey and red veal, as in other raw meats. This finding re-emphasizes the importance of safe food handling such as proper cooking of meat in the home. In addition, some resistance to antibiotics used to treat humans was found on these meat products. This finding underscores the need for further investigation into the association between on-farm antimicrobial use and other potential risk factors and the occurrence of antimicrobial resistant bacteria contaminating food products.