ABSTRACT Poultry and other types of meat from infected animals are important vehicles of salmonellosis. Objective: To determine the susceptibility to antimicrobial agents and serovarieties of Salmonella isolated from meat and meat products. Material and Methods: A total of 159 isolates were analyzed at the Cuban National Institute of Hygiene, Epidemiology and Microbiology during the period between January 2012 and March 2020. Serotypes were determined according to ISO/TR 6579-3: 2014. Antimicrobial susceptibility was determined by the Bauer-Kirby technique, according to the methodology described in the regulations of the Clinical and Laboratory Standards Institute. Results: The most frequent serovarieties identified were S. Enteritidis, S. Agona, S. Derby, S. Infantis and S. London. Also, 18 (43, 9 %) of serovarieties identified in fresh meat were found in processed meat. The highest percentages were related to antimicrobial resistance to nalidixic acid, tetracycline and ampicillin. S. Enteritidis and S. Typhimurium serotypes showed resistance to a greater number of antibiotics. Conclusions: The results suggest that fresh meats are an important source of Salmonella contamination, including those that are carriers of antimicrobial-resistant pathogens.

RESUMEN Introducción: La carne de ave y otros tipos de carnes provenientes de animales infectados son importantes vehículos de salmonelosis. Objetivo: Determinar la susceptibilidad a los antimicrobianos y las serovariedades de Salmonella aisladas en carnes y productos cárnicos. Material y Métodos: Se analizaron 172 aislados en el período enero de 2012 a marzo de 2020 en el laboratorio de Microbiología del Instituto Nacional de Higiene Epidemiología y Microbiología de Cuba. El serotipaje se determinó según la norma ISO/TR 6579-3:2014. La susceptibilidad antimicrobiana se realizó mediante el método de difusión con discos (Bauer-Kirby) de acuerdo con la metodología descrita en la normativa del Instituto de Normas Clínicas y de Laboratorio. Resultados: Las serovariedades identificadas con mayor frecuencia fueron: S. Enteritidis, S. Agona, S. Derby, S. Infantis y S. London, 18 (43,9 %) serovariedades identificadas en las carnes frescas también se encontraron en las procesadas. Los porcentajes más altos de resistencia antimicrobiana se hallaron frente al ácido nalidíxico, la tetraciclina y la ampicilina.S. Enteritidis y S. Typhimurium expresaron resistencia a un mayor número de antibióticos. Conclusiones: Los resultados sugieren que las carnes frescas constituyen una fuente de diseminación de Salmonella, incluso aquellas portadoras de resistencia a los antimicrobianos.

Abstract INTRODUCTION Antimicrobial drug resistance constitutes a health risk of increasing concern worldwide. One of the most common avenues for the acquisition of clinically-relevant antimicrobial resistance can be traced back to the food supply, where resistance is acquired through the ingestion of antimicrobial resistant microorganisms present in food. Antimicrobial resistance constitutes a health risk, leading to production losses and negative consequences for livelihood and food safety. OBJECTIVE Determine whether resistant bacteria are present in foods in Cuba. METHODS A descriptive observational study was conducted in the Microbiology Laboratory of Cuba’s National Institute of Hygiene, Epidemiology and Microbiology from September 2004 through December 2018. Researchers analyzed 1178 bacterial isolates from food samples. The isolates were identified as Escherichia coli, Salmonella, Vibrio cholerae and coagulase-positive Staphylococcus. The antimicrobial susceptibility study was performed using the Bauer-Kirby disk diffusion method, following procedures outlined by the Clinical and Laboratory Standards Institute. The data were analyzed using WHONET version 5.6. RESULTS Of the total isolates, 62.1% were resistant to at least one antibiotic. Within each group, >50% of isolates showed some type of resistance. E. coli and V. cholerae exceeded 50% resistance to tetracycline and ampicillin, respectively. Staphylococcus showed the highest resistance to penicillin, and Salmonella to tetracycline, nalidixic acid and ampicillin. The highest percentages of non-susceptible microorganisms were identified in meats and meat products. CONCLUSIONS These results serve as an alert to the dangers of acquiring antibiotic-resistant bacteria from food and demonstrate the need to establish a surveillance system and institute measures bacterial control in food products.

ABSTRACT Introduction: The alarming increase of antibiotics resistance in bacteria is one of the greatest problems in Public Health. Bacteria in aquatic environments can transfer antimicrobial resistance genes to other bacteria, including pathogenic bacteria for humans, which is a health risk. Objective: To determine the antimicrobial resistance in bacterial isolates from fish and shellfish. Materials and methods: A total of 154 bacterial isolates were analyzed in fish and shellfish in the microbiology laboratory of the National Institute of Hygiene, Epidemiology and Microbiology. Antimicrobial susceptibility was determined by the Kirby- Bauer disc diffusion method according to the regulations of the Clinical and Laboratory Standards Institute. The analysis of the results was carried out by the WHONET 5.6 program. Results: Resistance was identified in two strains of Salmonella and six ones of Escherichia coli, the resistance to ampicillin and tetracycline was higher. A multiresistance pattern was identified in multiresistant staphylococcus to chloramphenicol, erythromycin and tetracycline. Vibrio cholerae was the most frequent genus found in fish and shellfish; resistant strains were more frequent in oysters and freshwater fish. Conclusions: The highest percentages of resistance were determined for ampicillin and tetracycline in the total of microorganisms studied. The oyster was considered the greatest risk product of dissemination of antimicrobial-resistant bacteria.

RESUMEN Introducción: El alarmante incremento de la resistencia bacteriana frente a los antibióticos constituye uno de los mayores problemas en Salud Pública. Las bacterias de ambientes acuáticos pueden transferir genes de resistencia antimicrobiana a otras bacterias, incluyendo las patógenas para el hombre, lo cual constituye un riesgo. Objetivo: Determinar la resistencia a los antimicrobianos en aislamientos bacterianos de pescados y mariscos. Materiales y métodos: Se analizaron 154 aislamientos bacterianos en pescados y mariscos en el Laboratorio de Microbiología del Instituto Nacional de Higiene Epidemiología y Microbiología. La susceptibilidad antimicrobiana, se determinó mediante el método de difusión con discos (Bauer-Kirby), según la normativa del Clinical and Laboratory Standards Institute. El análisis de los resultados se realizó mediante el programa WHONET 5.6. Resultados: Se Identificó resistencia en dos cepas de Salmonella y seis de E. coli, la resistencia se expresó con mayor frecuencia para para la ampicilina y la tetraciclina. En Staphylococcus se determinó un patrón de multirresistencia para el cloranfenicol, la eritromicina y la tetraciclina. Vibrio cholerae fue el género con mayor aislamiento en pescados y mariscos, las cepas resistentes fueron más frecuentes en ostiones y pescados de aguas dulces. Conclusiones: Se determinaron los mayores porcentajes de resistencia para la ampicilina y la tetraciclina en el total de los microorganismos estudiados. El ostión se consideró el producto de mayor riesgo de diseminación de bacterias resistentes a los antimicrobianos.

Introduction Bacillus cereus causes diarrheal and emetic syndromes similar to those provoked by other foodborne pathogens. Objetives: To evaluate the presence of B. cereus in foodstuffs associated to outbreaks and to find out if it is the causative agent. Methods One hundred eight suspected food samples associated to 57 outbreaks were analyzed using ISO 7932:2004 and Cuban standard no. 38-02-12:1988. Also other microorganisms such as positive Staphylococci coagulase(Cuban standard ISO 6888-1:2003), Clostridium perfringens (Cuban standard 38-02-11:1988 and ISO 7937:2004) and Salmonella (ISO 6579:2002) as well as total coliforms (ISO 4832:2002), fecal coliforms and Escherichia coli (Cuban standard 38-02-14:1989). Results B. cereus was isolated in 22 food samples from 17 outbreaks. It was confirmed in more than one sample from the outbreaks no. 1, 7 and 10; it was isolated in recently prepared foods from the outbreaks number 4, 6 and 17; however in the outbreak number 10, it was only identified in the consumption place but not in the cooking place. Cl. perfringens was considered causative agent in outbreak number 1 and positive Staphylococci coagulase in the outbreaks no. 10 and 13, because of the levels of pathogens found and the epidemiology. B. cereus was defined as the responsible for 14 food-poisoning outbreaks; it was confirmed as causative agent in 10 and 4 outbreaks associated with the consumption of cooked rice in different ways and custard, respectively. Conclusions B. cereus was isolated in 20.4% of the analyzed samples, being more incidental in cooked rice courses and in custards. B. cereus was responsible for 24.6% of the analyzed food-poisoning outbreaks.

Introducción Bacillus cereus da lugar a un síndrome diarreico y a uno emético, similares a los producidos por otros microbios transmitidos por alimentos. Objetivos Evaluar la presencia de B. cereus en alimentos asociados a brotes de origen alimentario y precisar su implicación como agente causal. Métodos Se estudiaron 108 muestras relacionadas con 57 brotes producidos en Ciudad de La Habana desde el 2004 al 2007. La enumeración de B. cereus se realizó según la ISO 7932:2004 y la NC 38-02-12:1988. Además se investigó: Staphylococcus coagulasa positiva (NC ISO 6888-1:2003), Clostridium perfringens (NC 38-02-11:1988 e ISO 7937:2004) y Salmonella (ISO 6579:2002); así como, coliformes totales (NC ISO 4832:2002), coliformes fecales y Escherichia coli (NC 38-02-14:1989). Resultados B. cereus se aisló en 22 (20,4 %) muestras de alimentos de 17 brotes; en los brotes 1, 7 y 10 en más de una muestra; en los brotes 4, 6 y 17 en alimentos recién elaborados y en el 10 se confirmó en los alimentos del centro de consumo y no en los del centro de elaboración. En el brote 1 se definió como agente causal Cl. perfringens y en los brotes 10 y 13 Staphylococcus coagulasa positiva, dados los niveles hallados de los microbios y la epidemiología. B. cereus se puntualizó como responsable de la enfermedad transmitida por los alimentos en 14 brotes (24,6 %). B. cereus se confirmó en platos de arroz y natilla relacionados con los brotes 10 y 4, respectivamente. Conclusiones B. cereus se aísla en el 20,4 % de las muestras analizadas, con mayor incidencia en platos de arroz y natilla y se considera el agente responsable del 24,6 % de los brotes alimentarios analizados para este microbio.

Introduction Bacillus cereus causes diarrheal and emetic syndromes similar to those provoked by other foodborne pathogens. Objetives: To evaluate the presence of B. cereus in foodstuffs associated to outbreaks and to find out if it is the causative agent. Methods One hundred eight suspected food samples associated to 57 outbreaks were analyzed using ISO 7932:2004 and Cuban standard no. 38-02-12:1988. Also other microorganisms such as positive Staphylococci coagulase(Cuban standard ISO 6888-1:2003), Clostridium perfringens (Cuban standard 38-02-11:1988 and ISO 7937:2004) and Salmonella (ISO 6579:2002) as well as total coliforms (ISO 4832:2002), fecal coliforms and Escherichia coli (Cuban standard 38-02-14:1989). Results B. cereus was isolated in 22 food samples from 17 outbreaks. It was confirmed in more than one sample from the outbreaks no. 1, 7 and 10; it was isolated in recently prepared foods from the outbreaks number 4, 6 and 17; however in the outbreak number 10, it was only identified in the consumption place but not in the cooking place. Cl. perfringens was considered causative agent in outbreak number 1 and positive Staphylococci coagulase in the outbreaks no. 10 and 13, because of the levels of pathogens found and the epidemiology. B. cereus was defined as the responsible for 14 food-poisoning outbreaks; it was confirmed as causative agent in 10 and 4 outbreaks associated with the consumption of cooked rice in different ways and custard, respectively. Conclusions B. cereus was isolated in 20.4% of the analyzed samples, being more incidental in cooked rice courses and in custards. B. cereus was responsible for 24.6% of the analyzed food-poisoning outbreaks.

Introducción Bacillus cereus da lugar a un síndrome diarreico y a uno emético, similares a los producidos por otros microbios transmitidos por alimentos. Objetivos Evaluar la presencia de B. cereus en alimentos asociados a brotes de origen alimentario y precisar su implicación como agente causal. Métodos Se estudiaron 108 muestras relacionadas con 57 brotes producidos en Ciudad de La Habana desde el 2004 al 2007. La enumeración de B. cereus se realizó según la ISO 7932:2004 y la NC 38-02-12:1988. Además se investigó: Staphylococcus coagulasa positiva (NC ISO 6888-1:2003), Clostridium perfringens (NC 38-02-11:1988 e ISO 7937:2004) y Salmonella (ISO 6579:2002); así como, coliformes totales (NC ISO 4832:2002), coliformes fecales y Escherichia coli (NC 38-02-14:1989). Resultados B. cereus se aisló en 22 (20,4 %) muestras de alimentos de 17 brotes; en los brotes 1, 7 y 10 en más de una muestra; en los brotes 4, 6 y 17 en alimentos recién elaborados y en el 10 se confirmó en los alimentos del centro de consumo y no en los del centro de elaboración. En el brote 1 se definió como agente causal Cl. perfringens y en los brotes 10 y 13 Staphylococcus coagulasa positiva, dados los niveles hallados de los microbios y la epidemiología. B. cereus se puntualizó como responsable de la enfermedad transmitida por los alimentos en 14 brotes (24,6 %). B. cereus se confirmó en platos de arroz y natilla relacionados con los brotes 10 y 4, respectivamente. Conclusiones B. cereus se aísla en el 20,4 % de las muestras analizadas, con mayor incidencia en platos de arroz y natilla y se considera el agente responsable del 24,6 % de los brotes alimentarios analizados para este microbio.