@bloomfieldmicro.bsky.social
Lots of hard work by @ae_mather, Raphaёlle Palau, Nicol Janecko and Craig Baker-Austin and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.
June 6, 2025 at 2:11 PM
Lots of hard work by @ae_mather, Raphaёlle Palau, Nicol Janecko and Craig Baker-Austin and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.
How is AMR able to spread? Vibrio has an arsenal of mobile genetic elements associated with AMR genes: 25% were found on plasmids, 52% were associated with insertion sequences, and similar AMR gene-containing chromosomal regions were found amongst different Vibrio species.
June 6, 2025 at 2:11 PM
How is AMR able to spread? Vibrio has an arsenal of mobile genetic elements associated with AMR genes: 25% were found on plasmids, 52% were associated with insertion sequences, and similar AMR gene-containing chromosomal regions were found amongst different Vibrio species.
What about antimicrobial resistance? 78% of Vibrio isolates contained AMR genes, but these isolates were only isolated from aquacultured prawn and salmon samples.
June 6, 2025 at 2:11 PM
What about antimicrobial resistance? 78% of Vibrio isolates contained AMR genes, but these isolates were only isolated from aquacultured prawn and salmon samples.
Were any of the Vibrio pathogenic to humans? Potentially - and these were only isolated from aquaculture prawn samples.
June 6, 2025 at 2:11 PM
Were any of the Vibrio pathogenic to humans? Potentially - and these were only isolated from aquaculture prawn samples.
What is the prevalence of Vibrio on seafood? Vibrio was found on 49% of prawn and 2.5% of salmon samples, but a larger percentage of aquacultured prawns samples were positive for Vibrio (57%) compared to wild-caught prawns (9.8%).
June 6, 2025 at 2:11 PM
What is the prevalence of Vibrio on seafood? Vibrio was found on 49% of prawn and 2.5% of salmon samples, but a larger percentage of aquacultured prawns samples were positive for Vibrio (57%) compared to wild-caught prawns (9.8%).
Lots of hard work by @ae_mather, @bioinf.bsky.social, @aldertzomer, Raphaёlle Palau and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.
January 3, 2025 at 9:23 PM
Lots of hard work by @ae_mather, @bioinf.bsky.social, @aldertzomer, Raphaёlle Palau and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.
Do metagenomes differ amongst different types of food? Certain microorganisms, metabolic pathways and AMR genes were associated with specific food commodities, e.g., pectin degradation was associated with leafy greens.
January 3, 2025 at 9:23 PM
Do metagenomes differ amongst different types of food? Certain microorganisms, metabolic pathways and AMR genes were associated with specific food commodities, e.g., pectin degradation was associated with leafy greens.
What about antimicrobial resistance? Using long-read metagenomics, we predicted the origin of 59% of AMR genes that were mostly associated with Aeromonas, Shewanella and Acinetobacter. However, determining the mobility of AMR genes remains a challenge.
January 3, 2025 at 9:23 PM
What about antimicrobial resistance? Using long-read metagenomics, we predicted the origin of 59% of AMR genes that were mostly associated with Aeromonas, Shewanella and Acinetobacter. However, determining the mobility of AMR genes remains a challenge.
What is the concentration of pathogens on food? On most food samples, pathogens made up <10% of the microorganisms. Instead, food was predominated by psychrotrophic bacteria that can replicate in the cool temperature food is stored, e.g., Pseudomonas and Acinetobacter.
January 3, 2025 at 9:23 PM
What is the concentration of pathogens on food? On most food samples, pathogens made up <10% of the microorganisms. Instead, food was predominated by psychrotrophic bacteria that can replicate in the cool temperature food is stored, e.g., Pseudomonas and Acinetobacter.
What is the concentration of pathogens on food? On most food samples, pathogens made up <10% of the microorganisms. Instead, food was predominated by psychrotrophic bacteria that can replicate in the cool temperature food is stored, e.g., Pseudomonas and Acinetobacter.
January 3, 2025 at 9:23 PM
What is the concentration of pathogens on food? On most food samples, pathogens made up <10% of the microorganisms. Instead, food was predominated by psychrotrophic bacteria that can replicate in the cool temperature food is stored, e.g., Pseudomonas and Acinetobacter.