Antibiotics in Fish May Encourage Bacterial Resistance

Sushi roll or antibiotic roll?

Dr Felipe Cabello and colleagues at New York Medical College reported these conclusions in a recent issue of “Environmental Microbiology”. It is common practice in the fish industry, particularly in developing countries, to use large amounts of antibiotics to prevent infection, they write.

The antibiotics used are often non-biodegradable and remain in the aquaculture environment for long periods of time. This would encourage the growth of bacteria which can survive in the presence of antibiotics - antibiotic resistant bacteria.

Eventually this process could lead to increased antibiotic resistance in the ”disease-causing” bacteria (pathogens) of fish. The properties which make bacteria resistant can also be transferred to human and animal pathogens, leading to increased infectious disease in fish, animals and humans alike.

When antibiotics are mixed with fish food, residual antibiotics may be found in fish products and fish meat. People who eat these products will be inadvertently consuming antibiotics, leading to changes in their normal microbial environment, or “microflora” and making them more susceptible to bacterial infection.

"If we don't curb the heavy use of prophylactic antibiotics in aquaculture, then we will ultimately see more and more antibiotic resistant pathogens emerging, causing increased disease to fish, animals and humans alike" said Dr Cabello.

A global effort to curb the over-use of antibiotics in the rearing of finfish is essential in preventing these detrimental effects to fish, animal and human health, the researchers state.; Source: Blackwell Publishing Ltd.