Fig. 1.
Fig. 2.
Types of food sampled in Poland from which Enterobacterales species were isolated
| Type of food | Origin of the raw material | Number of samples tested | |
|---|---|---|---|
| Cold-smoked fish | |||
| Salmon slices, loin, fillet and scraps | Norway | 41 | |
| Salmon fillet | Denmark | 1 | |
| Salmon | Scotland | 1 | |
| Halibut fillet | Norway | 1 | |
| Herring fillet | Norway | 1 | |
| Trout | Norway | 1 | |
| Cold cuts | |||
| Smoked pork (ham, tenderloin, bacon, gammon, loin, neck and shoulder) | Poland | 51 | |
| Pork sausage | Poland | 26 | |
| Brawn | Poland | 4 | |
| White sausage | Poland | 3 | |
| Pork pate | Poland | 3 | |
| Blood sausage | Poland | 2 | |
| Pastrami | Poland | 2 | |
| Pork and chicken sausage | Poland | 1 | |
| Pork fat | Poland | 1 | |
| Steamed minced pork | Poland | 1 | |
| Veal and pork pate | Poland | 1 | |
| Smoked poultry tenderloin | Poland | 1 | |
| Cheeses | |||
| Rennet goat cheese | Poland | 14 | |
| Rennet cow’s milk cheese | Poland | 10 | |
| Cow’s milk cottage cheese | Poland | 2 | |
| Oscypek smoked sheep cheese | Poland | 5 | |
| Goat cheese curd | Poland | 3 | |
| Ricotta-type goat cheese | Poland | 3 | |
| Smoked goat cheese | Poland | 3 | |
| Bundz unsmoked sheep cheese | Poland | 3 | |
| Halloumi goat cheese | Poland | 1 | |
| Halloumi cow’s milk cheese | Poland | 1 | |
| Brined goat cheese | Poland | 1 | |
| Grilled goat cheese | Poland | 1 | |
| Blue goat cheese | Poland | 1 | |
| Feta goat cheese | Poland | 1 | |
| Mozzarella-type cow’s milk cheese | Poland | 1 | |
| Paneer-type cow’s milk cheese | Poland | 1 | |
| Feta cow’s milk cheese | Poland | 1 | |
Antimicrobials, dilution ranges and cut-off values used for minimum inhibitory concentration interpretation of tested Enterobacterales
| Antimicrobial class | Antimicrobial | Dilution range (mg/L) | Cut-off value (mg/L) |
|---|---|---|---|
| Ampicillin | 1–64 | 8 | |
| Beta-lactams | Cefotaxime | 0.25–4 | 0.25 |
| (penicillins, cephalosporins and carbapenems) | Cephtazidime | 0.50–8 | 1 |
| Meropenem | 0.03–16 | 0.06 | |
| Phenicols | Chloramphenicol | 8–128 | 16 |
| Quinolones | Nalidixic acid | 4–128 | 8 |
| Fluoroquinolones | Ciprofloxacin | 0.015–8 | 0.06 |
| Aminoglycosides | Gentamicin | 0.50–32 | 2 |
| Macrolides | Azithromycin | 2–64 | 16 |
| Polymyxins | Colistin | 1–16 | 2 |
| Tetracyclines | Tetracycline | 2–64 | 8 |
| Glycylcyclines | Tigecycline | 0.25–8 | 0.50 |
| Folate pathway inhibitors | Sulphamethoxazole | 8–1024 | 64 |
| Trimethoprim | 0.25–32 | 2 |
Presence of Enterobacterales in retail food tested
| Type of food | Number (%) of samples tested | Number (%) of positive samples | Number of isolates | ||||
|---|---|---|---|---|---|---|---|
| Cold cuts | 96 (49.5) | 74 (77.1) | 101 | ||||
| Cold-smoked fish | 46 (23.7) | 36 (78.3) | 45 | ||||
| Cheeses | 52 (26.8) | 49 (94.2) | 80 | ||||
| goat cheese | 28 (14.4) | 27 (96.4) | 49 | ||||
| cow’s milk cheese | 16 (8.3) | 15 (93.8) | 20 | ||||
| sheep cheese | 8 (4.1) | 7 (87.5) | 11 | ||||
| Total | 194 (100) | 159 (82.0) | 226 |
Antimicrobial multidrug resistance profiles among selected Enterobacterales isolates (n = 20)
| Isolate species | Origin of the isolate | Antimicrobial resistance profile | Number of antimicrobial classes |
|---|---|---|---|
| Hafnia alvei | Cold cuts | AMP-COL-SMX | 3 |
| Hafnia alvei | Cold cuts | AMP-TAZ-COL-TGC | 3 |
| Hafnia alvei | Cold cuts | AZI-FOT-COL-TGC | 4 |
| Hafnia alvei | Cold cuts | AMP-COL-SMX | 3 |
| Hafnia alvei | Cheeses | AMP-COL-TGC | 3 |
| Enterobacter cloacae | Cold cuts | AMP-AZI-COL | 3 |
| Enterobacter cloacae | Cold cuts | AMP-AZI-TGC | 3 |
| Enterobacter cloacae | Cheeses | AMP-AZI-TGC | 3 |
| Enterobacter cloacae | Cheeses | AMP-CHL-COL-TET-TGC-SMX-TMP | 6 |
| Enterobacter cloacae | Cheeses | AMP-AZI-TGC | 3 |
| Escherichia coli | Cold cuts | AMP-CIP-NAL-TET | 4 |
| Escherichia coli | Cold cuts | AMP-CIP-NAL-TET | 4 |
| Escherichia coli | Cold cuts | AMP-CIP-NAL-SMX-TMP | 4 |
| Escherichia coli | Cheeses | AMP-TET-SMX-TMP | 3 |
| Serratia liquefaciens | Cold cuts | FOT-TAZ-MERO-CIP-COL-NAL | 4 |
| Serratia liquefaciens | Cold cuts | MERO-COL-TMP | 3 |
| Serratia liquefaciens | Cheeses | FOT-MERO-COL-TMP | 3 |
| Serratia liquefaciens | Cheeses | AMP-MERO-CHL-COL-TET-TGC-SMX-TMP | 6 |
| Serratia liquefaciens | Cold cuts | AMP-FOT-COL-TMP | 3 |
| Klebsiella oxytoca | Cheeses | AMP-AZI-SMX | 3 |