Isolation and Study of the Antibiotic Resistance Properties ofShigellaSpecies in Meat and Meat Products

Abstract

Shigella dysenteriae and Shigella flexneri are the causative agents of gastric infections in human. These bacteria have been known as a causative agent of food poisoning in human. The present study was carried out in order to isolate Shigella species and detect S. dysenteriae and S. flexneri in meat and meat product samples presented in Isfahan province, as well as to study the antibiotic resistance properties of isolates. In total, 80 bovine meat samples, 50 hamburgers, 50 mouthful roasts, 40 sausages and 40 salami from various brands and samples of meat, fish and final products of various factories were collected and analyzed. Frequency of Shigella species in bovine meat, hamburger, mouthful roast, sausage and salami were 8.75, 6, 4, 0 and 2.5%, respectively. In German sausage factories, the distribution of Shigella in meat, farsh and final product were 40, 10 and 10%. Meat products of A brand had the highest incidence. Frequency of Shigella species in chicken paste samples of A, B and C factories were 28.57, 20 and 0%, respectively. Shigella species had the highest levels of antibiotic resistance against gentamicin (100%), tetracycline (92.30%) and ampicillin (84.61%). Observing of sanitary principles in abattoirs, butchers and meat products factories can reduce incidence of Shigella species. Application of simple disk diffusion method can reduce the levels of antibiotic resistance. Practical Applications Observing of sanitary principles in abattoirs, butchers and meat products factories can reduce incidence of Shigella species. Application of simple disk diffusion method can reduce the levels of antibiotic resistance.