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a microbiology newsletter - november, 2021

Beware of Canine Campy!

In the United States, Campylobacter is the most common bacterial cause of diarrhea, affecting 1.5 million U.S. residents every year.(1) Approximately 30% of Campylobacter strains have decreased susceptibility to fluoroquinolones (e.g., ciprofloxacin) or macrolides (e.g., azithromycin), the antibiotics commonly used to treat infections, which poses a serious threat to public health.(2)

In August 2017, the Florida Department of Health reported six patients diagnosed with Campylobacter jejuni infections, who had exposure to puppies sold by a nationwide pet retailer, primarily based in Ohio. Using PulseNet, the Centers for Disease Control and Prevention (CDC) compared the DNA fingerprints of Campylobacter from the Florida puppies to an infected patient in Ohio, who was a recent customer of the implicated pet retailer. Whole-genome sequencing (WGS) data revealed that the isolates produced by the samples were substantially linked.(3)

In response, the CDC, the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA-APHIS), and several state agencies, investigated a multistate outbreak of multidrug-resistant Campylobacter infections linked to pet store puppies. For this multistate investigation, fecal specimens from puppies were collected at associated pet stores in Kentucky, Ohio, Pennsylvania, and Wisconsin for culture and Whole-genome sequencing, to determine isolate relatedness. Also, the genomes were sequenced for resistance determinants in order to predict antibiotic resistance. Additionally, patients were interviewed regarding demographic characteristics (age, sex, race, ethnicity, and state of residence), health outcomes, and dog exposure during seven days before illness onset (contact with dog or puppy, type of exposure, pet store, or breeder affiliation).(3)

113 people with laboratory-confirmed infections or symptoms consistent with Campylobacter infection were linked to this outbreak. Illnesses were reported from 18 states. 99% of people reported contact with a puppy in the week before the illness started. 29 of the infected persons worked at the pet store chain in question. Outbreak isolates were resistant by antibiotic susceptibility testing to all antibiotics commonly used to treat Campylobacter infections, including macrolides and quinolones. Store records revealed that among 149 investigated puppies, 142 (95%) received one or more courses of antibiotics, raising concern that antibiotic use might have led to the development of resistance in the Campylobacter isolates.

No deaths were reported, although 26 patients were hospitalized. Whole genome sequencing (WGS) showed that isolates from people infected with Campylobacter were closely related genetically. This close genetic relationship means that people in this outbreak were more likely to share a common source of infection. It was concluded that the puppies became infected at the breeders, rather than at the pet stores.

Traceback investigations did not implicate any particular retailer, distributor, transporter, or breeder. Nevertheless, Campylobacter can be part of the normal gut microbiota of many dogs and has zoonotic potential to create illness in humans, while most dogs will be asymptomatic. The two usual culprits are C. jejuni and C. upsaliensis. (5) It's estimated that 78 million dogs are owned in the United States. Approximately 44% of all households in the United States have a dog.(6) To help prevent the spread of Campylobacter infections, the CDC advises to maintain good hygiene and handling practices after touching a puppy or dog, after handling their food, and after cleaning up after them.(7)

References: 1, 2, 3, 4, 5, 6, 7

By Yesenia Morales

Technical Support Microbiologist,

Hardy Diagnostics

Did you know that Hardy Diagnostics was the first to introduce Chromogenic Media to America in 1996?

Chromogenic media allows the microbiologist to make identifications based on colony color. The principle involves a carbohydrate molecule in the media that is bound to a colorless chromogen. When a specific bacterial enzyme cleaves the bond, the chromogen turns color, thus creating color throughout the bacterial colony.

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Interested in trying out any of our HardyCHROM plates? Contact your account rep here for evaluation samples.

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Phraseology

"Dire Straits"

Besides being a famous British rock band from the 1970s to the 1990s, the term "dire straits" has been used throughout history. A strait is a narrow body of water positioned between two land masses, which can create a dangerous situation for seafarers.

The oldest reference is from Lamentations 1:3 in the Bible: "Judah has gone into captivity...She finds no rest; All her persecutors overtake her in dire straits." NKJV

There is also another mention of the term in Sun Tzu’s Art of War from the 5th century BC:

“And if we are able thus to attack an inferior force with a superior one, our opponents will be in dire straits.”

How much is in our processed food?

INULIN - Do the many benefits outweigh the discomfort?

Do food labels tell the full story of what consumers are eating? In the U.S., many citizens may be unaware of how much inulin they may be consuming on a daily basis.

As a result, individuals who consume inulin may suffer from digestive discomfort without knowing the true cause.(1) On many food labels, there is helpful and descriptive information that allows the consumer to be aware of what they are going to eat. However, one piece of information may be missing: how much inulin is in the product.

Inulin is a starchy, soluble fiber found in approximately 36,000 species of plants with the highest content from chicory root and Jerusalem artichoke. Inulin is also fructan. Like other fructans, it is a prebiotic, meaning that it feeds the good bacteria in the gut. Fructans are chains of fructose molecules. The molecules link together in a way that the small intestine cannot break down. Instead, they travel to the lower gut, where they feed beneficial gut bacteria. The gut bacteria convert inulin and other prebiotics into short-chain fatty acids, which nourish colon cells and provide various other health benefits.

Inulin tends to be added to many types of foods, including protein bars, dairy, baked goods, and certain drinks.(9) Moreover, inulin can alter the texture of foods and may make certain foods healthier to consume.(2) Consequently, by adding inulin (usually from chicory root as pictured above), the prebiotic content of foods can be boosted and may replace less healthy ingredients like fats or sugars.

As a whole, inulin has several major health benefits, but there are also a few negative outcomes that may occur. Among the known positive side effects are improved digestive health, constipation relief, weight loss promotion, promotion of mineral absorption, and diabetes prevention. Other possible, but less documented benefits are the prevention of colon cancer, heart disease, and irritable bowel disease (IBD) (2,3,8) Additionally, inulin has been found to stimulate beneficial digestive bacteria and help support a balanced gut microbiota.(1) As a result, consuming inulin is expected to boost the overall health of an individual. After inulin supplementation in humans, the most consistent change was an increase in Bifidobacterium. Other results included an increase in relative abundance of Anaerostipes, Faecalibacterium, and Lactobacillus, and a decrease in the relative abundance of Bacteroides.(7)

Because of its high fiber content, which cannot be digested by stomach acid or pancreatic enzymes, one of the negative aspects of consuming inulin is that individuals who consume inulin may experience bloating, gas, diarrhea, and digestive discomfort. Doctors suggest gradually increasing the amount of inulin consumed over a long period of time to reduce these negative symptoms.(1,8)

Throughout the world, inulin is slowly being accepted as a beneficial dietary fiber. Some countries have included the substance on food labels, while others are slow to do the same.(4) If inulin is not labeled in the dietary fiber section of foods, it may be listed in the ingredients as chicory root or extract.

As inulin is slowly added to nutrition labels, more consumers may be able to correlate increased consumption with gastrointestinal discomfort and adjust their intake accordingly. Being armed with this information will allow consumers to better control any negative experiences and reap the potential health benefits of choosing a diet higher in inulin.

References: 1, 2, 3, 4, 5, 6, 7, 8, 9

By Anna Klavins and Emily Edds

R&D Microbiologists, Hardy Diagnostics

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