Phenotypic and genotypic characterization of antibiotic-resistant bacteria from Swiss ready-to-eat meat products.

ABSTRACT: Antimicrobial resistance is a global health concern, which is partly driven by rising meat consumption, which has led to the intensive farming of livestock that relies on antibiotics. ready-to-eat animal products can carry antibiotic-resistant bacteria, posing risks to humans since they are often consumed without further cooking. While countries such as Switzerland limit antibiotic use in agriculture, contamination of meat with antibiotic-resistant bacteria can still occur during meat processing, and non-antibiotic agents such as heavy metals may contribute to the co-selection of resistance. This study aimed to characterize antibiotic-resistant bacteria in ready-to-eat meat products from various Swiss butcheries. Presumptive resistant bacteria were isolated using selective plating and anal

SUBMITTER: Thoenen L 

PROVIDER: S-EPMC12457351 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature