Fosfomycin Resistance Against Salmonella Species

Antibiotics are inarguably one of the greatest advances in medical science of the past century. Although the first natural antibiotic Penicillin was not discovered until 1928 by Scottish biologist Alexander Flemming, evidence exists that certain plant and mold growths were used to treat infections in ancient Egypt, ancient India, and classical Greece (Forrest, 1982). In our modern world with the advent of synthetic chemistry synthetic antibiotics like Erithromycin and its derivative Azithromycin have been developed. Antibiotics have many uses including the treatment of bacterial and protozoan infection, in surgical operations and prophylactically to prevent the development of an infection. Through these applications, antibiotics have saved countless lives across the world and radically altered the field of medicine. Though a wonderful and potentially lifesaving tool, antibiotic use is not without its disadvantages. Mankind has perhaps been too lax in regulation and too liberal in application of antibiotics and growing antibiotic resistance is the price we must now pay. A recent study showed that perhaps 70% of bacterial infections acquired during hospital visits in the United States are resistant to at least one class of antibiotic (Leeb, 2004). Bacteria are not helpless and their genetic capabilities have allowed them to take advantage of society’s overuse of antibiotics, allowing them to develop

In my opinion, world wide should have free range hens so there are healthier hens and eggs resulting in less salmonella spread, if they were free range they would be less stressed and they would not be so close together which would cause fights. If they were free range they would be healthier, and their eggs would be healthier for humans to eat because it would not carry salmonella, and the environment would benefit in many ways. Also the costs of free range living would be distributed onto the consumers in many ways.

The USDA issued interim regulations that restricted the interstate sale and transportation of eggs and poultry from flocks to protect the community from salmonella- infected eggs. The USDA has to collects samples from the flock, and if any of the test came out positive and its movement in interstate commerce would be restricted. In 1990, salmonella outbreaks were traced to three houses owned by Rose Acre Farms. Because the “test flocks” tested positive, USDA officials removed and killed sixty hens from the

Escherichia coli are gram negative, rod shaped bacteria that are often used in laboratory studies and are usually harmless, residing in the human digestive tract as part of the normal flora. E. coli 0157:H7 is a pathogenic strain of E. coli that was first identified as a cause of disease in the United States in 1982, during an investigation into an outbreak of gastrointestinal illness. The organism is also called enterohemorrhagic E. coli (EHEC) because it causes abdominal pain with diarrhea that may contain blood. It lives in the intestines of healthy cattle and can contaminate meat during slaughter. It is believed that the widespread use of antibiotics by American farmers has

Smith H. 1969. TRANSFER OF ANTIBIOTIC RESISTANCE FROM ANIMAL AND HUMAN STRAINS OF ESCHERICHIA COLI TO RESIDENT E. COLI IN THE ALIMENTARY TRACT OF MAN. Science Direct [Internet]. [Cited 2015 Dec 1]. Available from:

The roles of the USDA (United States Department of Agriculture) and the FSIS (Food Safety and Inspection Services) is to regulate the United States supplies of meats, poultry, and eggs to make sure that the product is wholesome and safe to consume. The FSIS’s responsibility is to find a genetic match between salmonella in a person's body and the salmonella in a packaged item that is still in the victim's possession. The USDA is called in once officials find the traces of the contamination. FSIS finally came out and said that foster farms was responsible for the outbreak.

The focus of this lab was to identify which plasmid (PFG or Pglo) was inserted into the E. coli culture. In order for the E. coli to be transformed, the E.coli must first be made competent. The cells were made competent by incubating the cells in calcium (2+) and then in cold temperatures. A quick heat shot opens pores in the cell membrane and allowed plasmid DNA to enter the cells. The plasmid that was inserted into the E. coli culture had antibiotic-reistance gene and a reporter gene. A reporter gene is a gene that is easy to detect, and for this lab it could be Pglo or PFG. The cells were placed in plates that contained antibiotics to kill any bacteria that did not uptake the plasmid, this is necciary because about 1% of bacteria will be transformed. This allowed only cells that up took the DNA to

Have people ever thought about the risks of on farm salmonella, and the danger it poses to hog herds as well as the public health? Salmonella control starts at the beginning of finishing farms, breeding herds, feed suppliers, and on to the slaughter houses. Salmonella control programs have already been established in several European countries to help reduce their salmonella on hog farms. Salmonella is one of the most important food borne pathogens as well as the second most common source of zoonotic human infection. Farmers and veterinarians are striving to pursue an effective plan to decrease salmonella on hog farms through several ways of prevention.

The Food and Drug Administration has proposed and created several regulations throughout the years. One of them is the regulation to establish a list of qualifying pathogens that may have the potential to propose or cause a great threat. According to the FDA, this proposed rule would implement a provision of the Generating Antibiotic Incentives Now of the FDA. This regulation would assist in reassuring the development of new antibacterial and antifungal drugs. Before the development of new drugs, the FDA must take into consideration the effect on public health due to drug- resistant organisms in humans. The purpose of this paper will be to discuss and highlight what this regulation truly means and the issues surrounding it.

Also known as superbugs, these bugs are resistant to our modern day antibiotics. People around the world are trying to figure out alternatives to this plague. These bugs have evolved over years and years becoming stronger and passing down genes from generation to generation, To slowly become the super bugs that they are known as today. Often these resistant genes are caused by overuse of antibiotics by humans and farm animals, but this is not always true. Recently the ARS (the American Recorder Society) found antibiotic resistance in prairie soils that had no human contact. Antibiotic resistance is commonly viewed as a result of antibiotic overuse in humans and animals, Recently found antibiotic-resistant

Antibiotic resistance is and continues to be a global public health issue1.One of the main concerns stems from the ability for bacteria to obtain antibiotic resistance very easily as a result of chromosomal changes, or through plasmids and transposons which generate an exchange of genetic material2. Resistance can also result from single or multiple mutations1,3. To combat this rising force, scientists must research and analyse the many possibilities of mutations in a variety of genes and proteins in specific bacteria and ways to combat them.

As antibiotic resistance changes, Enterococcus infections are becoming difficult to treat, potentially leading to the administration of inappropriate empiric therapies. Vancomycin resistance in enterococci (VRE) has been a "serious threat"14 and has increased extensively in the past few years. However, recent evidence in Italy found the proportion of vancomycin resistance in E. faecium isolates decreasing from 24.1% in 2003 to 4.3% in 2009, which remained between 4-6% until 2013.15 For the first time in the U.S., our study reports the slowly dwindling vancomycin resistance trend for both E. faecalis and E. faecium, which may be credited to successful infection control strategies. Besides decreasing vancomycin resistance, evidence of diminishing

One of Falkow's first and key discoveries, around the early 1960's, was finding episomic pieces of DNA that can be replicated independently of the chromosome1 and that different types of bacteria (Salmonella Typhosa, Serratia Marcescens2, Escherichia coli3, Proteus I.4) may transfer and acquire these genes amongst them. This DNA piece, which is the plasmid, and its characteristics and manipulation have redefined the way researchers use molecular biology, and the

E. coli O157:H7 is a gram negative, rod shaped bacteria that is being found in many foodborne and waterborne illnesses. It is also called Hemorrhagic colitis, the acute disease caused by E. coli (EHEC) because it causes abdominal pain, and bloody diarrhea. It generally lives in the intestines of healthy humans and is generally harmless. It is also found in healthy cattle and can contaminate meat during slaughtering, as it produces a toxin that can cause illness. The E.coli O157:H7 is rare variety of E. coli that produces large quantities of one or more related, potent toxins that cause severe damage to the lining of the intestine. The Verotoxins that cause the disease are also called shiga toxins, because they were acquired from the Shigella strain. It is believed that the widespread use of antibiotics by American farmers has promoted the transfer of antibiotic resistance genes and pathogenicity islands that has led to the creation of new pathogenic strains such as E. coli O157:H7.

Each year, the Centers for Disease Control and Prevention (CDC) estimates that one in six Americans will become sick, hospitalized, or die as a result of foodborne illness (http://www.cdc.gov/foodborneburden/). With these kinds of statistics, food scientists are constantly developing new ways to prevent microbial contamination in foods, while regulatory agencies continue to educate the public on safe food handling practices. Food science is the study of the physical, chemical, and biological properties of food and the processes associated with them. An important aspect of food science is reducing or preventing the formation of harmful microorganisms in foods, through processes based on scientific research. Salmonella typhimurium (S. typhimurium),