Campylobacter. Credit: CDC
Key points:
- Many strains of Campylobacter jejuni bacteria, a leading cause of foodborne illness, are resistant to at least one antibiotic.
- Genetic analysis of strains from patients in Michigan revealed antibiotic resistance genes can transfer to other bacteria in the gut during infections.
- Characterizing the type of antibiotic resistance genes can inform treatment, improve patient outcomes, and shorten hospital stays.
A new study, published in Microbial Genomics, found that antibiotic resistance genes are prevalent in the bacterium Campylobacter jejuni, which is a leading cause of foodborne illness. In fact, more than half of the C. jejuni isolated from patients in Michigan are genetically protected against at least one antibiotic used to fight bacterial infections.
Most healthy adults can fight off stomach bugs caused by bacteria like Campylobacter jejuni, but in some cases, infections lead to hospitalization, autoimmune and neurological complications, long-term disability, and death. Now, researchers showed that understanding the genetic basis of bacteria’s antibiotic resistance has the potential to improve patient outcomes and shorten hospital stays.
“If we know the type of antibiotic resistance genes that Campylobacter has, then we know which antibiotics not to give a patient,” explained Shannon Manning, professor at Michigan State University.
Even after people fight off an infection, the pathogen’s genes—including those that provide antibiotic resistance—remain. Other microbes in the gut pick up those genes, integrate them into their genomes, and acquire antibiotic resistance.
“That’s really important. Foodborne pathogens are ubiquitous. They are found in the foods we eat but also in animals and environments that we come into contact with regularly,” Manning said. “If they carry resistance genes, then not only can they make us sick, but they can also easily transfer the genes to other bacteria.”
By performing genetic analysis on 214 strains from patients, researchers could also predict if bacteria originated from specific animals or were found in common hosts. In their Michigan sample, most patients were infected with strains linked to chicken or cattle hosts and these infections were likely to occur in rural areas.
“We have unique ecological and agricultural factors in Michigan that impact how these pathogens survive and proliferate,” said Manning. “If you don’t look for them and assess, then you won’t be able to identify which factors are most important for infections and antibiotic resistance or define how Michigan differs from other regions.”
The study highlighted many opportunities to reduce the number of infections and the spread of antibiotic resistance genes. Food hygiene and safety practices such as handwashing and avoiding cross contamination in addition to monitoring and controlling exposure to chicken and cattle may reduce infections.