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Research Article | Open Access

Mobile genetic elements facilitate the transmission of antibiotic resistance genes in multidrug-resistant Enterobacteriaceae from duck farms

Xin’er ZhengaDingting XubJinchang YancMin QianaPeng WangaDavood ZaeimaJianzhong HanaDaofeng Qua( )
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
The Second Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 311100, China
Agricultural and rural Bureau of Wangdian Town, Xiuzhou District, Jiaxing 314011, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Multidrug-resistant (MDR) Enterobacteriaceae critically threaten duck farming and public health. The phenotypes, genotypes, and associated mobile genetic elements (MGEs) of MDR Enterobacteriaceae isolated from 6 duck farms in Zhejiang Province, China, were investigated. A total of 215 isolates were identified as Escherichia coli (64.65%), Klebsiella pneumoniae (12.09%), Proteus mirabilis (10.23%), Salmonella (8.84%), and Enterobacter cloacae (4.19%). Meanwhile, all isolates were resistant to at least two antibiotics. Most isolates carried tet(A) (85.12%), blaTEM (78.60%) and sul1 (67.44%) resistance genes. Gene co-occurrence analysis showed that the resistance genes were associated with IS26 and integrons. A conjugative IncFII plasmid pSDM004 containing all the above MGEs was detected in Proteus mirabilis isolate SDM004. This isolate was resistant to 18 antibiotics and carried the blaNDM-5 gene. MGEs, especially plasmids, are the primary antibiotic resistance gene transmission route in duck farms. These findings provide a theoretical basis for the rational use of antibiotics in farms which are substantial for evaluating public health and food safety.

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Food Science and Human Wellness
Pages 729-735

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Cite this article:
Zheng X, Xu D, Yan J, et al. Mobile genetic elements facilitate the transmission of antibiotic resistance genes in multidrug-resistant Enterobacteriaceae from duck farms. Food Science and Human Wellness, 2024, 13(2): 729-735. https://doi.org/10.26599/FSHW.2022.9250062

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Received: 07 April 2022
Revised: 08 May 2022
Accepted: 12 August 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).