https://studyfinds.org, by Study Finds

Researchers in Spain say they discovered multidrug-resistant E. coli strains in 40 percent of chicken, turkey, beef, and pork products for sale in shops across the country.

E. coli strains capable of causing severe infections in people were also "highly" prevalent, according to the results. At the same time, scientists say that antibiotic resistance is reaching "dangerously high" levels around the world. Globally, drug-resistant infections kill an estimated 700,000 people a year. That figure could rise to 10 million by 2050 without an effective defense, according to estimates. The World Health Organization (WHO) also considers antibiotic-resistant bacteria one of the greatest public health threats facing humanity.

Multidrug-resistant bacteria can spread from animals (like livestock) to humans through the food industry. However, data on the levels of antibiotic-resistant bugs detected in food is generally unavailable. The Spanish team designed a series of experiments to accurately measure levels of multidrug-resistant and extraintestinal pathogenic Enterobacteriaceae — which includes Klebsiella pneumoniae, E. coli, and other bacteria that can cause sepsis or urinary tract infections (UTIs).

What's hiding in the meat department?

Researchers analyzed 100 meat products — including 25 samples of chicken, turkey, beef, and pork, respectively — coming from random supermarkets across Oviedo in 2020. Nearly three in four meat products (73%) contained levels of E. coli that were within food safety limits.

However, almost half (49%) contained multidrug-resistant bacteria or potentially pathogenic strains of E. coli. Out of this group, the team recovered and characterized 82 E. coli isolates. Additionally, they recovered a dozen K. pneumoniae isolates from 10 of the 100 meat products, including seven chicken samples.

Results show 40 of the 100 meat products contained multidrug-resistant E. coli. The highest prevalence of positive ESBL-producing E. coli was lurking in turkey products (68%) and chicken (56%). Study authors say the higher presence of ESBL-producing E. coli strains in poultry in comparison to beef and pork is likely due to differences in the slaughter and production of these meat products. Overall, more than a quarter of the meat products (27%) contained potentially pathogenic extraintestinal E. coli (ExPEC).