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A statistical information site that deepens the understanding of AMR (drug resistance) and one health

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Shinomiya et. al. conducted research regarding antimicrobial-resistant bacteria in food.[5] An outline of this research was presented under (1)-4)-ii, “Non-typhoidal Salmonella spp.” in this report. The resistance rate among Escherichia coli isolated from chicken meat was reported in a study conducted as a Ministry of Health, Labour and Welfare research project between 2015 and 2017.[4] Resistance tests were conducted on between one and three strains of Escherichia coli isolated from a single chicken specimen and the resistance rate was calculated as a proportion of the total number of Escherichia coli strains included in the study. In a study using strains isolated in FY2015, NA and CPFX resistance rates in domestic chicken meat were 23.1% and 6.5% respectively, while those in imported chicken meat were 51.4% and 29.7% respectively. CTX-resistant Escherichia coli strains accounted for 14.9% of Escherichia coli isolated from domestic chicken meat (ESBL strains accounted for 4.3% and AmpC strains for 0.7%) and for 42.5% isolated from imported chicken meat (with ESBL strains accounting for 27.0% and AmpC strains for 2.7%). Tests of resistance to colistin (strains with a MIC of 4μg/ml or more) among Escherichia coli isolated from commercially available meat (chicken and pork) conducted between 2015 and 2016 found resistance in 22 out of a total 310 strains (7.1%) of Escherichia coli derived from domestic and imported chicken meat and in 2 out of 117 strains (1.7%) derived from pork. Investigation of these resistant strains using the PCR method to check for the presence of the mcr-1 gene found that 21 of the chicken-derived strains and 2 of the pork-derived strains were positive for the gene. No significant difference was found between strains from domestic and imported meat in the rate of isolation of colistin-resistant strains.

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