Cell death from antibiotics without the involvement of reactive oxygen species.

Mar 2013

Liu Y, Imlay JA.

Source

Department of Microbiology, University of Illinois, Urbana, IL 61801, USA.

Abstract

Recent observations have suggested that classic antibiotics kill bacteria by stimulating the formation of reactive oxygen species (ROS). If true, this notion might guide new strategies to improve antibiotic efficacy. In this study, the model was directly tested. Contrary to the hypothesis, antibiotic treatment did not accelerate the formation of hydrogen peroxide in Escherichia coli and did not elevate intracellular free iron, an essential reactant for the production of lethal damage. Lethality persisted in the absence of oxygen, and DNA repair mutants were not hypersensitive, undermining the idea that toxicity arose from oxidative DNA lesions. We conclude that these antibiotic exposures did not produce ROS and that lethality more likely resulted from the direct inhibition of cell-wall assembly, protein synthesis, and DNA replication.

PubMed

Evaluation of drug-resistant Enterobacteriaceae in retail poultry and beef.

Evaluation of drug-resistant Enterobacteriaceae in retail poultry and beef.

Apr 2013

Kilonzo-Nthenge A, Rotich E, Nahashon SN.

Source

Department of Family and Consumer Science, and.

Abstract

There has been increasing concern on the emergence of multidrug-resistant foodborne pathogens from foods of animal origin, including poultry. The current study aimed to evaluate antibiotic-resistant Enterobacteriaceae from raw retail chicken/turkey parts (thigh, wings, breast, and ground) and beef meat (ground and chunks) in Middle Tennessee. Resistance of the collected Enterobacteriaceae to a panel of antibiotics was determined by the Kirby-Bauer disk diffusion test. Retail meats were also assayed for the presence of Salmonella spp. and Escherichia coli O157:H7. Two hundred thirty-seven samples representing 95.2% of the total of 249 samples tested were positive for Enterobacteriaceae. The level of contamination with Enterobacteriaceae in raw meats ranged from 3.26 log cfu/g to 4.94 log cfu/g with significant differences in counts among meat types (P < 0.05). Contamination was significantly greater (P < 0.05) in ground beef, beef chucks, ground chicken, chicken breast, and turkey wings (4.92, 4.58, 4.94, 4.75, 4.13 log cfu/g, respectively) than ground turkey and chicken wings (3.26 and 3.26 log cfu/g, respectively). Klebsiella oxytoca, Serratia spp., E. coli, and Haffnia alvei were most prevalent contaminants at 27.4, 14.3, 12.1, and 11.4%, respectively. Resistance of the Enterobacteriaceae to antimicrobials was most frequent with erythromycin, penicillin, and ampicillin at 100, 89, and 65.8%, respectively. Few (2.7%) of the Enterobacteriaceae were resistant to chloramphenicol. Salmonella spp., E. coli O157:H7, Morganella morganii, Yersinia enterocolitica, and Vibrio parahemolyticus exhibited multiple drug resistance. This investigation demonstrates that raw poultry and beef are potential reservoirs of antibiotic-resistant Enterobacteriaceae.

PubMed