A dangerous strain of salmonella is increasing in the United
States population, apparently sourced from meat and poultry.
Multidrug resistance in Salmonella seroptype I
4,[5],12:i:-, more than doubled since 2011 (to 43 percent in 2014 from 18
percent in 2011) and has been linked to animal exposure and eating pork or
beef, including meat purchased from live animal markets, reports the U.S.
Centers for Disease Control.
The authors also found that Salmonella serotypes
Dublin, Heidelberg, Newport, and Typhimurium accounted for nearly two-thirds of
isolates resistant to ceftriaxone – and 60 percent of serotype Dublin isolates
were resistant to ceftriaxone.
Other findings include:
-Decreased
susceptibility to ciproflaxin increased by one per cent to stand at four per
cent in 2014.
- Eight
of Salmonella Enteritidis (the most
common salmonella serotype) had decreased susceptibility to
ciprofloxacin, accounting for 38 percent of all
ciprofloxacin-resistant Salmonella isolates
- Ciprofloxacin
resistance in Campylobacter jejuni, the most common species isolated
from humans, increased to 27 percent in 2014 from 22 percent in 2013.
The NARMS 2014 Human Isolates Report provides
the most recent nationwide data on antibiotic resistance transmitted commonly
by food, including salmonella, shigella, campylobacter, E. coli O157 and
vibrio species other than Vibrio cholera.
