Changes in antimicrobial activity and resistance of antibiotics in meat patties during in vitro human digestion. (February 2021)

• Record Type: Journal Article
• Authors: Lee, Seung Yun; Lee, Da Young; Kang, Hea Jin; Kang, Ji Hyeop; Hur, Sun Jin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 137(2021)
• Publication Date: 2021-02
• Subjects: Antimicrobial activity -- Resistance -- Antibiotics -- In vitro human digestion -- Residual antibiotic activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110470
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: We aimed to determine changes in the antimicrobial activity of penicillin, cephalosporin, tetracycline, and ofloxacin present in patties cooked at 150, 200, or 250 °C, at different stages of in vitro human digestion, over Staphylococcus aureus ( S. aureus ) and Methicillin-resistant Staphylococcus aureus (MRSA). Results revealed that the antimicrobial activity of antibiotics were the same regardless of meat types and cooking temperatures. However, after small intestine digestion, some differences were observed, especially in tetracycline and ofloxacin activities. The antimicrobial activity of tetracycline was slightly higher over S. aureus than over MRSA. Besides, the activity of ofloxacin was relatively maintained, compared to the rest of the antibiotics, showing antimicrobial activity against S. aureus regardless of in vitro digestion. These results may provide an insight on antimicrobial activity changes of antibiotics under various condition. Notably, they suggest that ofloxacin residues in meat may have a higher activity than other antibiotics. Highlights: Meat type and cooking temperature did not affect antimicrobial activity change of antibiotics. Antimicrobial activity of tetracycline and ofloxacin decreased on small intestine digestion. Antimicrobial activity of ofloxacin was conserved even after various conditions. Ofloxacin could be influence on antibiotic residue in meat.