A large-scale review of 104 studies analyzed the presence of tigecycline-resistant bacteria in the global food chain. This included samples from farms, retail markets, and fruits and vegetables. The study focused on Enterobacterales, which are bacteria that can cause infections.
The findings showed a global tigecycline resistance rate of 4.36 percent. Among the resistant strains, 93.01 percent were E. coli. The study also found that 73.81 percent of these resistant strains carried the tet(X4) gene. Resistance rates varied by location: 5.05 percent at farms, 2.61 percent at retail markets, and 3.82 percent in fruits and vegetables.
Geographic differences were noted, with a 5.30 percent resistance rate in Asia compared to 2.68 percent in Europe. Because these bacteria are found in various stages of the food supply, experts suggest that farms and regions like Asia are key points for monitoring. These results highlight the need for better regulation of certain antibiotics in animals to manage resistance in the food chain.
