Abstract
Background Shiga toxin-producing Escherichia coli (STEC) is known as a crucial zoonotic food-borne pathogen. A total of 257 raw chicken meat samples were collected from different markets in Hamadan, west of Iran, from January 2016 to May 2017. Materials and Methods The samples were cultured in selective and differential culture media, and the virulence genes of E. coli isolates were analyzed by PCR assay. The antibiotic resistance patterns of E. coli isolates were determined by the disk diffusion method. The genetic relatedness of the E. coli O157 isolates was analyzed by ERIC-PCR. Results In total, 93 (36% ± 3.12) of the isolates were identified as E. coli in this study. Based on serological and microbiological tests, 36 (38.7% ± 9.9), 7 (7.5% ± 5.35), and 12 (12.9% ± 6.81) of the E. coli isolates were characterized as STEC, enteropathogenic E. coli (EPEC), and attaching and effacing E. coli (AEEC) strains, respectively. A high level of resistance to nalidixic acid (91.4% ± 5.7), tetracycline (89.2% ± 6.31), ampicillin (82.8% ± 7.67), and trimotoprime-sulfametoxazole (71% ± 9.22) was detected among the E. coli isolates. The analysis of the ERIC-PCR results showed five different ERIC types among the E. coli O157 isolates. Conclusions Based on our findings, control and check-up of poultry meats should be considered as a crucial issue for public health.
Highlights
Enterobacteriaceae family bacteria are one of the most common Gram-negative bacilli, some of which are normal flora and some are pathogenic
Phenotypic Identification of Escherichia coli Strains. In this cross-sectional study, a total of 257 raw chicken meat samples were randomly collected by using an electronic random number generator from different butchers and supermarkets of different areas of Hamadan city, west of Iran, from January 2016 to May 2017. e present study was ethically approved by the Institutional Review Board of Hamadan University of Medical Sciences (IR.UMSHA.REC.1397.444). e meat samples were transferred to sterile tubes, were transported to tubes containing thioglycolate broth media after homogenization, and were incubated overnight at 37°C. en, they were inoculated on MacConkey agar plates (Merck, Germany) and incubated at 37°C for 24 h
Based on serological and microbiological tests, 36 (38.7% ± 9.9), 7(7.5% ± 5.35), and 12 (12.9% ± 6.81) of the E. coli isolates were characterized as Shiga toxin-producing Escherichia coli (STEC), enteropathogenic E. coli (EPEC), and AEEC (EPECs and eae + strains of STECs) strains, respectively
Summary
Enterobacteriaceae family bacteria are one of the most common Gram-negative bacilli, some of which are normal flora and some are pathogenic. STECs are one of the most important pathogens transmitted by food. In addition to causing food poisoning, these strains can cause severe diseases such as diarrhea, bleeding colitis, hemolytic uremic syndrome, thrombocytopenic purpura, and death. Several outbreaks of bacterial food-borne disease due to the consumption of undercooked or raw meat contaminated with STEC strains have been reported [1, 2]. Shiga toxin-producing Escherichia coli (STEC) is known as a crucial zoonotic food-borne pathogen. E antibiotic resistance patterns of E. coli isolates were determined by the disk diffusion method. E genetic relatedness of the E. coli O157 isolates was analyzed by ERIC-PCR. E analysis of the ERICPCR results showed five different ERIC types among the E. coli O157 isolates. Control and check-up of poultry meats should be considered as a crucial issue for public health
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