Assessment and critical evaluation of antibiotic transferability in food chain
- Wasser - Atmosphäre - Umwelt
- Lebensmittel, Ernährung, Gesundheit
Abstract
The emergence and evolution of antibiotic resistance in bacteria represents a major financial and societal cost. Despite concern that the use of antibiotics in the food chain contributes to the development of resistant bacteria, research has yet to provide the data necessary for the development of an effective risk management strategy. Risk assessment of antibiotic resistant, nonpathogenic bacteria present in the food chain requires data on the sources of these bacteria, their genetic composition and potential for resistance transfer. This project, named Assessment and Critical Evaluation of Antibiotic Resistance Transferability in Food Chain (ACE-ART) will provide a critical evaluation of the role of antibiotic use in agriculture and in the prophylaxis and treatment of disease in humans. Unlike other studies, focused on pathogens, this project is focused on non-pathogenic bacteria. Strains belonging to Lactobacillus, Bifidobacterium, Lactococcus and Streptococcus thermophilus will be used as they can be found in a wide range of habitats. Moreover, they are industrially important bacteria, used as starter cultures for fermented food. Within this project the importance of these bacteria as a source of antibiotic resistance genes (Work package 1) will be assessed. The project will also examine the transmission of resistance in the environment and in the animal and human gut (WP 2) and establish the genetic basis of the detected resistances and transmission mechanisms (WP 3). Dissemination of results and links with consumers¿ organization will be provided by WP4; an industrial platform will assure the link with 14 industries producing starter cultures. This research will establish a dataset on the occurrence and transmission of antibiotic resistance, which will provide the scientific basis for an antibiotic application strategy to inhibit further development of resistance in pathogenic bacteria.
www.dlwt.boku.ac.at
Project staff
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing.Dr.nat.techn. Wolfgang Kneifel
wolfgang.kneifel@boku.ac.at
Project Leader
01.12.2003 - 30.06.2007
Helmut Mayer
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Helmut Mayer
helmut.mayer@boku.ac.at
Tel: +43 1 47654-75412
Sub Projectleader
01.12.2003 - 30.06.2007
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Project Staff
01.12.2003 - 30.06.2007
Sigrid Mayrhofer
Mag.Dr. Sigrid Mayrhofer
sigrid.mayrhofer@boku.ac.at
Tel: +43 1 47654-79877, 79890
Project Staff
01.12.2003 - 30.06.2007
BOKU partners
External partners
Catholic University of Sacred Heart
Prof. Lorenzo Morelli
coordinator
Norwegian Food Research Institute
Dr. Lars Axelsson
partner
Institute for Food Safety and Nutrition
Dr. Sigrid Andersen
partner
Instituto de Productos Lacteos de Asturias
Dr. Abelardo Margolles
partner
Deptartment of Gastrointestinal an Parasitic Infections, Statens Serum Institute
Dr. Karen Krogfelt
partner
VTT Biotechnology
Dr. Jaana Mattö
partner
Chr. Hansen A/S
Prof. Eric Johansen
partner
Instytut Biochemii i Biofisyki PAN
Dr. Jacek Bardowski
partner
TEAGASC National Food Centre
Dr. Declan Bolton
partner
RIKILT Institute of Food Safety MCB
Dr. Henk J. M. Aarts
partner
University of Eastern Finland,Kuopio
Prof. Atte von Wright
partner
Statens Livsmedelsverket National Food Administration
Dr. Sven E. Lindgren
partner
Laboratorium voor Microbiologie, Ghent University
Dr. Jean Swings
partner
Funder
