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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Vydáno v:	BMC microbiology Ročník 21; číslo 1; s. 272 - 16
Hlavní autoři:	Rajaei, Maryam, Moosavy, Mir-Hassan, Gharajalar, Sahar Nouri, Khatibi, Seyed Amin
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	London BioMed Central 07.10.2021 BioMed Central Ltd Springer Nature B.V BMC
Témata:	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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Shrnutí:	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.
Bibliografie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23
ISSN:	1471-2180 1471-2180
DOI:	10.1186/s12866-021-02326-8