New Articles on Antibiotic-resistant Salmonella Infections
CDC recently published two articles regarding antibiotic-resistant nontyphoidal Salmonella. One paper estimates how many antibiotic-resistant Salmonella infections occur each year, and the other examines which foods are most often the source of foodborne disease outbreaks caused by antibiotic-resistant Salmonella infections.
New Incidence Estimates of Antibiotic-resistant Salmonella Infections
Using national surveillance data from 2004 through 2012, researchers estimate that about 6,200 culture-confirmed nontyphoidal Salmonella infections annually are resistant to at least one of three antibiotics used to treat severe infections, according to data published recently in the journal Emerging Infectious Diseases. Salmonella infections that are resistant to antibiotics can be more severe and harder to treat, and such infections are a serious threat to public health. Salmonella Typhimurium, Enteritidis, Newport, and Heidelberg accounted for the majority of antibiotic-resistant infections. Knowing the size of the resistance problem can help target measures to prevent these infections, and assess whether those measures are working. The article is titled “Estimated Incidence of Antimicrobial Drug–Resistant Nontyphoidal Salmonella Infections, United States, 2004–2012.”
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Article: Beef and Poultry are Primary Sources of Resistant Salmonella Outbreaks
Food from land animals (such as beef and poultry) was the primary source of resistant foodborne Salmonella outbreaks from 2003 to 2012, according to a recent article published in the journal Epidemiology and Infection. This is the first study to determine characteristics of the food sources of outbreaks caused by antibiotic-resistant Salmonella infections. For outbreaks in which specific foods were implicated, 73% of resistant ones were attributed to foods from land animals, compared to 46% of non-resistant outbreaks. All resistant outbreaks caused by beef and most resistant outbreaks caused by poultry were multidrug resistant and included resistance to at least one clinically important antibiotic class used to treat severe salmonellosis. These findings suggest that antibiotics used in food animals can lead to antibiotic-resistant bacteria, and those resistant bacteria can cause resistant infections in people who eat the contaminated food. They serve as an important reminder that antibiotic stewardship is essential to address the threat of antibiotic resistance. The article is titled “Antimicrobial resistance in Salmonella that caused foodborne disease outbreaks: United States, 2003-2012.”
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