Investigation of TEM and SHV Beta-Lactamase Genes in Escherichia coli Isolated from Strawberry Samples in Sanandaj, Iran
سال انتشار: 1400
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 196
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شناسه ملی سند علمی:
JR_JFQHC-8-3_007
تاریخ نمایه سازی: 11 مهر 1400
چکیده مقاله:
Background: When animal manures are used, food products may include pathogenic bacteria, especially Escherichia coli. The major aim of the current study was to investigate TEM (blaTEM) and SHV beta-lactamase (blaSHV) genes in E. coli isolated from strawberry samples in Sanandaj, Iran.
Methods: In this study, ۱۵۰ strawberry samples were collected from farms (traditional), greenhouses, and packages in Sanandaj, Iran. E. coli contamination was done using routine culture methods. Then, isolates were investigated for Extended-Spectrum Beta-Lactamase (ESBL) production and blaTEM or blaSHV genes using phenotypic and genotypic methods, respectively.
Results: The most susceptibility and resistance of E. coli to antibiotics were related to chloramphenicol and trimethoprim/sulfamethoxazole, respectively. Out of ۲۱ isolates of E. coli, eight were resistant to ceftazidime and cefotaxime; from which, six isolates were ESBL-producer. Furthermore, Polymerase Chain Reaction (PCR) analysis of six ESBL- producing E. coli isolates showed that four isolates included blaTEM gene, while no isolates included blaSHV gene.
Conclusion: In this study, multiple antibiotic resistance patterns were seen in E. coli isolates, especially ESBL patterns in E. coli isolated from strawberries produced in Iran.
DOI: ۱۰.۱۸۵۰۲/jfqhc.۸.۳.۷۱۹۹
کلیدواژه ها:
نویسندگان
M.M. Soltan Dallal
Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
H. Abdolmaleki
Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
R. Ramazanzadeh
Cellular and Molecular Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
R. Mazaheri Nezhad Fard
Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran
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