Molecular characterization of Escherichia coli recovered from traditional milk products in Kashan, Iran.

Farhad Sharafati Chaleshtori,Navid Mazroii Arani,Reza Sharafati Chaleshtori,Afshin Naseri,Esmat Aghadavod

doi:10.14202/vetworld.2017.1264-1268

Farhad Sharafati Chaleshtori, Navid Mazroii Arani + Show 3 more

Open Access

https://doi.org/10.14202/vetworld.2017.1264-1268

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Abstract

Aim:Shiga toxigenic Escherichia coli (STEC) strains as emerging groups of foodborne pathogens are responsible for most foodborne illnesses. The aim of this study was to determine the antibiotic resistance pattern in STEC isolated from traditional milk products and their molecular characterization.Materials and Methods:A total of 116 samples were randomly purchased from local markets in Kashan, Iran, and evaluated for the occurrence of STEC by culturing and molecular methods. The antibiotic resistance of obtained isolates was determined by Kirby Bauer method. Furthermore, isolates were assayed for the presence of Shiga toxins (stx1 and stx2) and intimin gene (eae).Results:The incidence of E. coli in 60 ice cream, 30 yoghurt, and 26 cheese samples was 8.33%, 10%, and 11.54%, respectively. The findings showed that 11 out of 11 (100%) E. coli had both stx1 and stx2 while eae gene was not found in E. coli isolated of traditional milk products. For E. coli strains carrying stx1 and stx2, highest antibiotic sensitive levels were related to trimethoprim/sulfamethoxazole, norfloxacin, chloramphenicol, and ciprofloxacin, respectively.Conclusion:The results showed relationship between the presence of virulence factors and antimicrobial resistance. These results can be used for further studies on STEC as an emerging foodborne pathogen.

Highlights

Raw milk products such as traditional cheese, ice cream, and yoghurt can be a main source of potentially harmful bacteria to human, such as Escherichia coli
These results can be used for further studies on Shiga toxigenic Escherichia coli (STEC) as an emerging foodborne pathogen
From 116 samples collected of traditional milk products, it was isolated 11 (9.48%) E. coli strains

Summary

Introduction

Raw milk products such as traditional cheese, ice cream, and yoghurt can be a main source of potentially harmful bacteria to human, such as Escherichia coli. E. coli is one of the most important pathogenic bacteria, which is a normal inhabitant of large intestine in human and warm-blooded animals [2]. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated

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