Abstract
K. pneumoniae was known as a nosocomial infection that causes human diseases. It is considered as one of the food-borne pathogens as it causes septicemia and diarrhea in humans. This study aims to characterize K. pneumoniae strains isolated from ready to eat processed meat phenotypically and genetically. Three hundred and fifty ready to eat processed meat (Luncheon-meat) samples were collected. Forty-four (12.6%) K. pneumoniae strains were isolated and bio-typed, where the majority were identified to belong to biotype B1. K1 and K2 serotypes were detected and strains were classified as hypermucoviscous K. pneumoniae (HVKP) and classic K. pneumoniae (CKP) (26 and 18 isolates, respectively). The isolates were resistant to several classes of β–lactam antibiotics, ceftazidim and cefotaxime (95.5%), cefoxitin (93.2%), ertapenem (90.9%) and amoxicillin-clavulanic acid (86.4%). They were classified as extended spectrum β–lactamases (ESBLs), AmpC or carbapenemase-producers phenotypically. Eighteen β-lactamase genes were investigated by PCR. The most prominent genes were SHV (63.6%), TEM (52.2%), CTX-M15 (50%), AMPC (47.7%), CIT-M (45.5%) and VIM (43.2%). Co-detection of β–lactam resistance genes revealed 42 gene profiles. Twenty-four isolates had the complete efflux system (AcrAB-ToƖC). Besides, Integrons (I, II, III) were detected in 20 isolates. Molecular typing by ERIC-PCR showed high genetic diversity between isolates as 34 different patterns were identified. Overall, this study confirmed the hazards posed by the presence of multiple resistance genes in the same isolate and this should not be undervalued. Besides, the horizontal transfer of plasmid harboring resistance genes between isolates in food represents potential health risks for consumers in Egypt and so the control and inhibition plans are necessary.
Highlights
Klebsiella pneumoniae is a facultative anaerobic Enterobacteriaceae that presents as normal microbiota of skin, mouth and intestine
The present study aims to evaluate the frequency of K. pneumoniae in ready to eat processed meat, resistance to β–lactam antibiotics and to type the isolates serologically, and by molecular method (ERIC-PCR)
K. pneumoniae is the main cause of foodborne outbreaks in different countries [1]
Summary
Klebsiella pneumoniae is a facultative anaerobic Enterobacteriaceae that presents as normal microbiota of skin, mouth and intestine. Β–lactam is a large class of antibiotics that has different sub-classes including penicillins, cephalosporins, carbapenems, and monobactam. In Gram-negative (G-ve) bacteria, resistance to β–lactams is mediated by different strategies such as production of β–lactamases, efflux pumps, and alteration of penicillin binding proteins. As β–lactamases are inducible enzymes, the presence of β–lactam antibiotics in food is considered a risk factor that generates the intrinsic resistance of the G-ve bacteria [7]. The presence of antimicrobial resistant K. pneumoniae in food is a major health problem
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