Antibiotic-resistant bacteria in ready-to-eat shrimp

Ready-to-eat shrimp were purchased from local grocery stores. Samples (50g) were incubated at 30°C for 24 hours. They were then homogenized and plated on Mueller Hinton agar. Paper discs impregnated with ampicillin, chloramphenicol, clindamycin, cephtriaxone, erythromycin, nalidixic acid, streptomycin, tetracycline, trimethoprim or vancomycin were placed on the plates and incubated at 30°C for 24 hours. Colonies within zones of resistance were extracted and identified by fatty acid methyl ester analysis to eliminate bacteria that had native resistance. Remaining resistant isolates were tested to determine extent of resistance.; Forty-two percent of bacteria recovered had acquired resistance. Resistant bacteria were recovered for all antibiotics tested with resistance to clindamycin showing greatest incidence (17%). Resistant genera and extent of resistance varied between samples.; Not all the resistant bacteria were human pathogens; however, they could be important reservoirs of resistance. Individuals at high risk of foodborne diseases should consider recooking RTE shrimp before consumption.