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Contamination of Fr...
Contamination of Fresh Produce with Antibiotic-Resistant Bacteria and Associated Risks to Human Health: A Scoping Review
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Rahman, M (author)
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Alam, MU (author)
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Luies, SK (author)
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Kamal, A (author)
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Ferdous, S (author)
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Lin, AD (author)
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Sharior, F (author)
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Khan, R (author)
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Rahman, Z (author)
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Parvez, SM (author)
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Amin, N (author)
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Hasan, R (author)
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- Tadesse, BT (author)
- Karolinska Institutet
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Taneja, N (author)
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Islam, MA (author)
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Ercumen, A (author)
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(creator_code:org_t)
- 2021-12-30
- 2022
- English.
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In: International journal of environmental research and public health. - : MDPI AG. - 1660-4601. ; 19:1
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https://www.mdpi.com...
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http://kipublication...
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https://doi.org/10.3...
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Abstract
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- Fresh produce, when consumed raw, can be a source of exposure to antimicrobial residues, antimicrobial-resistant bacteria (ARB) and antimicrobial resistance genes (ARGs) of clinical importance. This review aims to determine: (1) the presence and abundance of antimicrobial residues, ARB and ARGs in fresh agricultural products sold in retail markets and consumed raw; (2) associated health risks in humans; and (3) pathways through which fresh produce becomes contaminated with ARB/ARGs. We searched the Ovid Medline, Web of Science and Hinari databases as well as grey literature, and identified 40 articles for inclusion. All studies investigated the occurrence of multidrug-resistant bacteria, and ten studies focused on ARGs in fresh produce, while none investigated antimicrobial residues. The most commonly observed ARB were E. coli (42.5%) followed by Klebsiella spp. (22.5%), and Salmonella spp. (20%), mainly detected on lettuce. Twenty-five articles mentioned health risks from consuming fresh produce but none quantified the risk. About half of the articles stated produce contamination occurred during pre- and post-harvest processes. Our review indicates that good agricultural and manufacturing practices, behavioural change communication and awareness-raising programs are required for all stakeholders along the food production and consumption supply chain to prevent ARB/ARG exposure through produce.
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- ref (subject category)
- art (subject category)
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- By the author/editor
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Rahman, M
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Alam, MU
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Luies, SK
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Kamal, A
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Ferdous, S
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Lin, AD
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show more...
-
Sharior, F
-
Khan, R
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Rahman, Z
-
Parvez, SM
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Amin, N
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Hasan, R
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Tadesse, BT
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Taneja, N
-
Islam, MA
-
Ercumen, A
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show less...
- Articles in the publication
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International jo ...
- By the university
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Karolinska Institutet