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,,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.