Identification of an extensively drug-resistant Escherichia coli clinical strain harboring mcr-1 and blaNDM-1 in Korea.

The development of colistin resistance in carbapenem-resistant strains poses a serious public health problem. In this study, we collected 249 carbapenem-resistant Escherichia coli isolates from patients in Seoul in 2018, and screened all isolates for colistin resistance and for the presence of mobile colistin resistance (mcr) genes. Colistin-resistant strains were further analyzed using multilocus sequence typing, antimicrobial susceptibility testing, detection of antibiotic resistance determinants, plasmid transconjugation, and whole-genome sequencing. Three of the 249 carbapenem-resistant isolates were resistant to colistin, and mcr-1 was detected in one isolate (SECR18-0888), which belonged to sequence type 156 and was resistant to all antibiotics tested except tigecycline. The mcr-1.1 gene was located on an ~62 kb self-transferable IncI2 plasmid along with the blaCTX-M-55 gene, and the blaNDM-1, blaTEM, qepA1, and rmtB genes were additionally detected in SECR18-0888. As an extensively drug-resistant E. coli strain producing MCR-1 and NDM-1 was identified in Korea for the first time, continued monitoring of colistin resistance in carbapenem-resistant Enterobacteriaceae should be reinforced.

Determination of 4-Methylimidazole and 2-Acetyl-4()- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS.

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydrox-ybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5 ~ 24,499.3 µg/kg in caramel color, less than LOD ~ 1,712.5 µg/kg in sauce, 1,242.3, 5,972.2 µg/kg in balsamic vinegar, 2,118.3 ~ 5,802.4 µg/kg in complex seasoning, 82.7 ~ 5,110.6 µg/kg in curry, and 29.9 ~ 464.4 µg/kg in soft drinks. The recovery rate of 4-MI was 97.1 ~ 111.0% in sauce and 81.9 ~ 110.0% in powder and that of THI was 83.6 ~ 106.4% in sauce and 61.2 ~ 99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

Total mercury, methylmercury and ethylmercury in marine fish and marine fishery products sold in Seoul, Korea.

In 2009, a survey of 177 samples of fish and fishery products from the markets in Seoul was carried out to investigate total mercury and organic mercury (methylmercury) concentrations and to establish a correlation, if any, between total and organic mercury levels. Concentrations of total and organic mercury in canned tuna ranged 0.001-2.581 and 0.003-1.307 mg/kg, respectively; those for fish, such as cod or salmon, ranged 0.012-2.529 and 0.021-0.507 mg/kg, respectively. Ethylmercury was not detected. More than 50% of total mercury in the samples existed as organic mercury. The correlation coefficients (r(2)) between total mercury and methylmercury concentrations of fish and fishery products found to have methylmercury were 0.844 and 0.976, respectively, which was statistically significant. There was a higher correlation in fishery products than in fish. Although there was no product in which mercury exceeded the standard set by the Food Code in 2008, with the exception of marlin steak, a processed food, which contained 1.307 mg/kg methylmercury. None exceeded the provisional tolerable weekly intake (PTWI) for mercury. Collectively, the results indicate that fish or fishery products marketed in Seoul, with the exception of marlin, have low levels of total or organic mercury and, thus, intake of these products is not a risk to public health.