Microbiological Investigation of O‐Serogroups, Virulence Factors and Antimicrobial Resistance Properties of Shiga Toxin‐Producing Escherichia Coli Isolated from Ostrich, Turkey and Quail Meats. Issue 4 (12th May 2015)

• Record Type: Journal Article
• Authors: Hemmatinezhad, Behsan; Khamesipour, Faham; Mohammadi, Milad; Safarpoor Dehkordi, Farhad; Mashak, Zohreh
• Is Part Of: Journal of food safety. Volume 35:Issue 4(2015:Oct.)
• Page Start: 491
• Page End: 500
• Publication Date: 2015-05-12
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12199
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12199-sec-0001" sec-type="section"> <p>From clinical and microbiological perspectives, it is important to know which serogroups, virulence, and antibiotic resistance genes and antibiotic resistance patterns are present in Shiga toxin‐producing <italic>E</italic><italic>scherichia coli</italic> strains in poultry meats from turkey, quail and ostrich that have recently been added to the cart households. These were investigated in the present study. Five‐hundred poultry meat samples were collected from the supermarkets of Isfahan province, Iran. Samples were cultured immediately and those that were <italic>E</italic><italic>. coli</italic>‐positive were analyzed for the presence of serogroups, antibiotic resistance genes and bacterial virulence factors. Antimicrobial susceptibility was performed using disk diffusion method. The prevalence rates of <italic>E</italic><italic>. coli</italic> in ostrich, turkey and quail meat samples were 9.33, 23.52 and 27.77%, respectively. All of the enterohemorrhagic <italic>E</italic><italic>. coli</italic> subtypes were positive for <italic>stx1</italic>, <italic>eae</italic> and <italic>ehly</italic> genes. The prevalence rate of <italic>stx1</italic> gene in all attaching and effacing <italic>E</italic><italic>. coli</italic> isolates was 100%. A significant difference was found between the frequency of AEEC (enteroadherent <italic>E</italic><italic>. coli</italic>) and EHEC (enterohemorrhagic <italic>E</italic><italic>. coli</italic>) subtypes (<italic>P</italic> < 0.05). Among all serogroups studied, O26 and O157 had the highest prevalence. The most commonly detected antibiotic resistance genes in various poultry meat samples were <italic>tet</italic><italic>A</italic>, <italic>CITM</italic> and <italic>aac(3)</italic>‐<italic>IV</italic>. The highest level of antibiotic resistance was observed against tetracycline, ampicillin and gentamicin. Resistance against sulfamethoxazole and enrofloxacin was intermediate. Our findings should raise awareness about antibiotic resistance in poultry meats in Iran. It seems that sanitary conditions were not observed in Iranian poultry farms, slaughterhouses and supermarkets.</p> </sec> <sec id="jfs12199-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Recognition of the new epidemiological aspects of Shiga toxigenic <italic>E</italic><italic>scherichia coli</italic> helps us to know the exact routes of transmission and decisive origin of this bacterium. Consumption of ostrich, quail and turkey meats is popular among Iranian people, but there is no accurate inspection on their meats and carcasses. Quail and turkey meat samples were the most commonly contaminated, suggesting that they may be the reservoir of <italic>E</italic><italic>. coli</italic>. High prevalence of virulence factors, antibiotic resistance genes and antibiotic resistance has also been reported. Due to the lower levels of antibiotic resistance, prescription of streptomycin, cephalothin and trimethoprim has been suggested for the treatment of food poisoning due to the Shiga toxigenic <italic>E</italic><italic>. coli</italic> strains of bird meat.</p> </sec> </abstract>