Abstract：
OBJECTIVE: To assess the potential contamination of commercial raw dog food products with bacteria of the Enterobacterales order that produce extended spectrum beta-lactamase (ESBL) and carbapenemase enzymes, determine risk factors for contamination, and understand isolate genetic diversity.
METHODS: A total of 200 canine raw food products.
METHODS: Products were cultured on selective chromogenic agar following enrichment steps. Whole-genome sequencing was performed for isolates that were confirmed to produce an ESBL. Isolates were characterized by antimicrobial resistance genes, and multilocus sequences typing, and compared to other isolates in the NCBI database for clonality. Preservation method and protein sources were assessed as potential risk factors for contamination with ESBL and carbapenemase-producing bacteria of the Enterobacterales order.
RESULTS: No carbapenemase-producing Enterobacterales (CPE) were identified, but ESBL-producing Enterobacterales bacteria were isolated from 20/200 products (10.0%; 95% CI, 7.3 to 16.5%), all of which were frozen. Pork-derived protein source products were 8.1 times (P = .001; 95% CI, 2.53 to 26.2) more likely to carry ESBL-producing Enterobacterales bacteria than other protein sources. WGS analysis confirmed the presence of ESBL genes in a total of 25 distinct isolates (19 Escherichia coli, 5 Klebsiella pneumoniae, and 1 Citrobacter braakii). Genes encoding CTX-M type ESBL enzymes were the most common (24/25 isolates, 96.0%) with blaCTX-M-27 being the most common allele (8/25, 32.0%).
CONCLUSIONS: Frozen, raw food products may serve as a route of transmission of ESBL-producing Enterobacterales bacteria to companion animals. Veterinarians should advise owners about the risks of raw food diets, including potential exposure to antimicrobial-resistant bacteria.
METHODS: A total of 200 canine raw food products.
METHODS: Products were cultured on selective chromogenic agar following enrichment steps. Whole-genome sequencing was performed for isolates that were confirmed to produce an ESBL. Isolates were characterized by antimicrobial resistance genes, and multilocus sequences typing, and compared to other isolates in the NCBI database for clonality. Preservation method and protein sources were assessed as potential risk factors for contamination with ESBL and carbapenemase-producing bacteria of the Enterobacterales order.
RESULTS: No carbapenemase-producing Enterobacterales (CPE) were identified, but ESBL-producing Enterobacterales bacteria were isolated from 20/200 products (10.0%; 95% CI, 7.3 to 16.5%), all of which were frozen. Pork-derived protein source products were 8.1 times (P = .001; 95% CI, 2.53 to 26.2) more likely to carry ESBL-producing Enterobacterales bacteria than other protein sources. WGS analysis confirmed the presence of ESBL genes in a total of 25 distinct isolates (19 Escherichia coli, 5 Klebsiella pneumoniae, and 1 Citrobacter braakii). Genes encoding CTX-M type ESBL enzymes were the most common (24/25 isolates, 96.0%) with blaCTX-M-27 being the most common allele (8/25, 32.0%).
CONCLUSIONS: Frozen, raw food products may serve as a route of transmission of ESBL-producing Enterobacterales bacteria to companion animals. Veterinarians should advise owners about the risks of raw food diets, including potential exposure to antimicrobial-resistant bacteria.
摘要：
目的：评估产生超广谱β-内酰胺酶（ESBL）和碳青霉烯酶酶的肠杆菌细菌对商业生狗食品的潜在污染，确定污染的风险因素，并了解隔离基因的多样性。
方法：共200种犬类生食产品。
方法:在富集步骤后,在选择性显色琼脂上培养产物。对证实产生ESBL的分离物进行全基因组测序。分离株的特征是抗菌素抗性基因，和多位点序列分型，并与NCBI数据库中的其他分离株进行克隆性比较。保存方法和蛋白质来源被评估为肠杆菌顺序的ESBL和碳青霉烯酶产生细菌污染的潜在危险因素。
结果：未发现产生碳青霉烯酶的肠杆菌（CPE），但从20/200产品中分离出产ESBL肠杆菌（10.0％；95％CI，7.3至16.5％），所有这些都被冻结了。与其他蛋白质来源相比，猪肉衍生的蛋白质来源产品携带产ESBL肠杆菌的可能性是8.1倍（P=.001；95％CI，2.53至26.2）。WGS分析证实了在总共25个不同的分离物中存在ESBL基因（19个大肠杆菌，5肺炎克雷伯菌，和1柠檬酸杆菌braakii）。编码CTX-M型ESBL酶的基因是最常见的(24/25分离株，96.0%），blaCTX-M-27是最常见的等位基因（8/25，32.0%）。
结论：冻结，生食品可能是产生ESBL的肠杆菌细菌向伴侣动物传播的途径。兽医应该建议业主生食饮食的风险，包括潜在的抗微生物细菌接触。
方法：共200种犬类生食产品。
方法:在富集步骤后,在选择性显色琼脂上培养产物。对证实产生ESBL的分离物进行全基因组测序。分离株的特征是抗菌素抗性基因，和多位点序列分型，并与NCBI数据库中的其他分离株进行克隆性比较。保存方法和蛋白质来源被评估为肠杆菌顺序的ESBL和碳青霉烯酶产生细菌污染的潜在危险因素。
结果：未发现产生碳青霉烯酶的肠杆菌（CPE），但从20/200产品中分离出产ESBL肠杆菌（10.0％；95％CI，7.3至16.5％），所有这些都被冻结了。与其他蛋白质来源相比，猪肉衍生的蛋白质来源产品携带产ESBL肠杆菌的可能性是8.1倍（P=.001；95％CI，2.53至26.2）。WGS分析证实了在总共25个不同的分离物中存在ESBL基因（19个大肠杆菌，5肺炎克雷伯菌，和1柠檬酸杆菌braakii）。编码CTX-M型ESBL酶的基因是最常见的(24/25分离株，96.0%），blaCTX-M-27是最常见的等位基因（8/25，32.0%）。
结论：冻结，生食品可能是产生ESBL的肠杆菌细菌向伴侣动物传播的途径。兽医应该建议业主生食饮食的风险，包括潜在的抗微生物细菌接触。
