Genomic characterization of Pseudomonas spp. on food: implications for spoilage, antimicrobial resistance and human infection.

ABSTRACT:

Background

Pseudomonas species are common on food, but their contribution to the antimicrobial resistance gene (ARG) burden within food or as a source of clinical infection is unknown. Pseudomonas aeruginosa is an opportunistic pathogen responsible for a wide range of infections and is often hard to treat due to intrinsic and acquired ARGs commonly carried by this species. This study aimed to understand the potential role of Pseudomonas on food as a reservoir of ARGs and to assess the presence of potentially clinically significant Pseudomonas aeruginosa strains on food. To achieve this, we assessed the genetic relatedness (using whole genome sequencing) and virulence of food-derived isolates to those collected from humans.

Results

A non-specific culturing approach for Pseudo

SUBMITTER: Bloomfield SJ 

PROVIDER: S-EPMC10782663 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature