Prevalence of extended-spectrum beta-lactamase-producing bacteria in food

Figures & data

Table 1 Culture results from various food samples (n = 385) imported from Mediterranean countries and Brazil analyzed qualitatively at the Clinical Microbiology Laboratory in Malmö, Sweden

Bacteria	Countries involved in the study
	France	Italy	Spain	Turkey	Brazil	Miscellaneous*	Total
No Gram-negative rods	0	34	20	1	5	0	60
Enterobacteriaceae	0	0	2	1	1	1	5
Gram-negative environmental bacteria	1	6	1	0	1	0	9
Enterobacteriaceae and Gram-negative environmental bacteria	21	124	148	9	4	5	311
Enterobacteriaceae with ESBLs	0	0	0	0	0	0	0
Total	22	164	171	11	11	6	385

Note:

* Egypt, Israel, unspecified “non-Swedish,” and mixed France, Germany, and Spain.

Abbreviation: ESBLs, Extended-spectrum β-lactamase-producing Enterobacteriaceae.

Table 2 Culture result from different food specimens

Bacteria	Fish	Fruit	Duck	Fresh herbs	Vegetables	Cured meat	Beef	Salad	Total
No Gram-negative rods	1	2	0	0	14	38	5	1	60
Enterobacteriaceae	1	1	0	0	2	0	1	0	5
Gram-negative environmental bacteria	0	0	0	3	1	1	1	3	9
Enterobacteriaceae and Gram-negative environmental bacteria	0	2	8	24	140	3	4	130	311
Enterobacteriaceae with ESBLs	0	0	0	0	0	0	0	0	0
Total	2	5	8	27	157	42	11	134	385

Notes: Fruit: fig. Duck: French duck breast. Fresh herbs: parsley, dill, chili pepper. Vegetables: bean, chive, Swede, eggplant, summer squash, cucumber, bell peppers, and tomato. Cured meat: prosciutto, bresaola, mortadella, chorizo, and salami.

Abbreviation: ESBLs, Extended-spectrum β-lactamase-producing Enterobacteriaceae.