Romanian Society of Pharmaceutical Sciences
 

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ANTIMICROBIAL RESISTANCE OF YERSINIA ENTEROCOLITICA IN DIFFERENT FOODS. A REVIEW

MILAD TAVASSOLI 1, ASMA AFSHARI 1, DOINA DRĂGĂNESCU 2, ANDREEA LETIȚIA ARSENE 3, TATYANA I. BURYKINA 4, RAMIN REZAEE 5*

1.Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2.Department of Pharmaceutical Physics and Informatics, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020956, Bucharest, Romania
3.Department of General and Pharmaceutical Microbiology, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020956, Bucharest, Romania
4.Department of Analytical and Forensic Medical Toxicology, Sechenov University, 2-4 Bolshaya Pirogovskaya Street, 119991 Moscow, Russia
5.Clinical Research Unit, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

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Emergence of multidrug-resistant pathogens has become an important issue in the treatment of infectious diseases and poisonings. Unfortunately, the irrational use of antibiotics has rendered some pathogens resistant towards anti-microbial agents. Today, infections caused by antibiotic-resistant strains are difficult to treat. Yersinia is a bacterium that causes many diseases in humans. Since pigs are the main source of this bacterium, extensive research has been done on pork products compared to other foods, though the presence of Yersinia in other foods have also been reported. For the treatment of acute gastroenteritis, as one of the most common symptoms of bacterial infections, several antibiotics are prescribed. Three species of Yersinia from the Enterobacteriaceae family, are human pathogens and Y. enterocolitica is known as the most prevalent one. This review discusses the antimicrobial resistance pattern of Y. enterocolitica in different foods, based on the reports published from 1977 to 2018.