Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study

Background In recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. Considering kebab and hamburger are the...

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Veröffentlicht in:BMC microbiology Jg. 21; H. 1; S. 272 - 16
Hauptverfasser: Rajaei, Maryam, Moosavy, Mir-Hassan, Gharajalar, Sahar Nouri, Khatibi, Seyed Amin
Format: Journal Article
Sprache:Englisch
Veröffentlicht: London BioMed Central 07.10.2021
BioMed Central Ltd
Springer Nature B.V
BMC
Schlagworte:
Amoxicillin
Animals
Anti-Bacterial Agents - pharmacology
Antibiogram
Antibiotic resistance
Antibiotic-resistance genes
Antibiotics
Antimicrobial agents
Antimicrobial resistance
Bacteria
Bacteria - drug effects
Bacteria - isolation & purification
Bacteria, Pathogenic
Biological Microscopy
Biomedical and Life Sciences
Contamination
Drug resistance
Drug resistance in microorganisms
Drug Resistance, Bacterial - genetics
E coli
Escherichia coli
Fast food
Fast Foods - microbiology
Food
Food contamination
Food contamination & poisoning
Food Microbiology
Foodborne diseases
Foodborne pathogens
Genes
Genes, Bacterial - genetics
Genetic aspects
Hamburger
Health aspects
Health surveillance
Identification and classification
Investigations
Iran
Kebab
Life Sciences
Listeria
Listeria monocytogenes
Meat
Meat - microbiology
Meat products
MecA protein
Microbiology
Microorganisms
Mycology
Parasitology
Pathogens
Penicillin
Public health
Raw Foods - microbiology
Restaurants
Risk factors
Salmonella
Staphylococcus aureus
Veterinary medicine
Virology
Zoonoses
Iran
Hamburger
Foodborne pathogens
Kebab
Antibiogram
Antibiotic-resistance genes
ISSN:1471-2180, 1471-2180
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Zusammenfassung:Background In recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. Considering kebab and hamburger are the most popular RTE meat products in Iran, this study aimed to investigate the prevalence and antimicrobial resistance of common foodborne pathogens ( Escherichia coli , Salmonella spp., Staphylococcus aureus , and Listeria monocytogenes ) in raw kebab and hamburger samples collected from fast-food centers and restaurants. Therefore, total bacterial count (TBC), as well as the prevalence rates and antibiogram patterns of foodborne pathogens in the samples were investigated. Also, the presence of antibiotic-resistance genes ( bla SHV , bla TEM, bla Z , and mec A) was studied in the isolates by PCR. Results The mean value of TBC in raw kebab and hamburger samples was 6.72 ± 0.68 log CFU/g and 6.64 ± 0.66 log CFU/g, respectively. E. coli had the highest prevalence rate among the investigated pathogenic bacteria in kebab (70%) and hamburger samples (48%). Salmonella spp., L. monocytogenes, and S. aureus were also recovered from 58, 50, and 36% of kebab samples, respectively. The contamination of hamburger samples was detected to S. aureus (22%), L. monocytogenes (22%), and Salmonella spp. (10%). In the antimicrobial susceptibility tests, all isolates exhibited high rates of antibiotic resistance, particularly against amoxicillin, penicillin, and cefalexin (79.66–100%). The bla TEM was the most common resistant gene in the isolates of E. coli (52.54%) and Salmonella spp. (44.11%). Fourteen isolates (23.72%) of E. coli and 10 isolates (29.41%) of Salmonella spp. were positive for bla SHV . Also, 16 isolates (55.17%) of S. aureus and 10 isolates (27.27%) of L. monocytogenes were positive for mec A gene. Conclusions The findings of this study showed that raw kebab and hamburger are potential carriers of antibiotic-resistance pathogenic bacteria, which can be a serious threat to public health.
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ISSN:1471-2180
1471-2180
DOI:10.1186/s12866-021-02326-8