Antimicrobial resistance in bacteria isolated in fish and shellfish

Authors

  • Yamila Puig Peña Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.
  • Virginia Leyva Castillo Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.
  • Neibys Aportela López Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.
  • Ailen Camejo Jardines Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.
  • René Tejedor Areas Universidad de La Habana. Instituto de Farmacia y Alimentos. La Habana.

Keywords:

Antimicrobial resistance, bacteria, food, fish, seafood, antibiotic.

Abstract

Introduction: The alarming increase of antibiotics resistance in bacteria is one of the greatest problems in Public Health. Bacteria in aquatic environments can transfer antimicrobial resistance genes to other bacteria, including pathogenic bacteria for humans, which is a health risk.

Objective: To determine the antimicrobial resistance in bacterial isolates from fish and shellfish.

Materials and methods: A total of 154 bacterial isolates were analyzed in fish and shellfish in the microbiology laboratory of the National Institute of Hygiene, Epidemiology and Microbiology. Antimicrobial susceptibility was determined by the Kirby- Bauer disc diffusion method according to the regulations of the Clinical and Laboratory Standards Institute. The analysis of the results was carried out by the WHONET 5.6 program.

Results: Resistance was identified in two strains of Salmonella and six ones of Escherichia coli, the resistance to ampicillin and tetracycline was higher. A multiresistance pattern was identified in multiresistant staphylococcus to chloramphenicol, erythromycin and tetracycline. Vibrio cholerae was the most frequent genus found in fish and shellfish; resistant strains were more frequent in oysters and freshwater fish.

Conclusions: The highest percentages of resistance were determined for ampicillin and tetracycline in the total of microorganisms studied. The oyster was considered the greatest risk product of dissemination of antimicrobial-resistant bacteria.

Keywords: Antimicrobial resistance, bacteria, food, fish, seafood, antibiotic.

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Author Biographies

Yamila Puig Peña, Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.

Médico Especialista en Microbiología. Máster en Nutrición en Salud Pública y en Enfermedades Infecciosas. Investigador y Profesor Auxiliar.

Virginia Leyva Castillo, Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.

Especialista en Microbiología. Máster en Enfermedades Infecciosas. Investigador y Profesor Auxiliar.

Neibys Aportela López, Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.

Licenciada en Ciencia de los Alimentos. Investigadora Agregada.

Ailen Camejo Jardines, Instituto Nacional de Higiene, Epidemiología y Microbiología. La Habana.

Licenciada en Tecnología de la Salud Perfil Microbiología. Aspirante a Investigadora.

René Tejedor Areas, Universidad de La Habana. Instituto de Farmacia y Alimentos. La Habana.

Doctor en Ciencias de los Alimentos. Profesor Titular.

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Published

2019-06-10

How to Cite

1.
Puig Peña Y, Leyva Castillo V, Aportela López N, Camejo Jardines A, Tejedor Areas R. Antimicrobial resistance in bacteria isolated in fish and shellfish. Rev haban cienc méd [Internet]. 2019 Jun. 10 [cited 2025 Jun. 22];18(3):500-12. Available from: https://revhabanera.sld.cu/index.php/rhab/article/view/2440

Issue

Vol. 18 No. 3: May-June 2019

Section

Epidemiological and Salubrity Sciences

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