Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR
Background & Objectives: Shiga toxin-producing Escherichia coli (STEC) O157:H7 have emerged as pathogens that can cause food-borne infections and severe and potentially fatal illnesses in humans. E.coli O157:H7 colonizes the digestive tract of cattle and is transmitted to humans by food and wate...
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doaj-56936679ee7a4224a6bef07871c0d8502020-11-24T22:22:18ZfasFasa University of Medical SciencesJournal of Fasa University of Medical Sciences2228-51052228-73292013-09-0133208214Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCRMohammad Kargar0Peyman Dianati1Maryam Homayoon2Houshang Jamali3 Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran. Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran. Young Researchers and Elite Club, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran. Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran. Background & Objectives: Shiga toxin-producing Escherichia coli (STEC) O157:H7 have emerged as pathogens that can cause food-borne infections and severe and potentially fatal illnesses in humans. E.coli O157:H7 colonizes the digestive tract of cattle and is transmitted to humans by food and water. The objectives of this study were to characterize the prevalence of E.coli O157:H7 isolates in hamburger in Shiraz and to test their antimicrobial sensitivity. Material & Methods: In this research, 428 samples of hamburger were collected from 7 main factories of meat products and enriched in TSB with novobiocin medium at 37ºC. Fermentation of sorbitol and lactose and activities of β- glucuronidase of separated bacteria were examined by using the SMAC and VRBA media and CHROMagar medium. Then isolation of E.coli O157:H7 was confirmed with the use of specific antisera; and with the multiplex PCR method, the presence of E.coli O157:H7 virulence genes – including stx1, stx2, eaeA, and hly – was analyzed. Finally, antibiotic resistance strains were tested with disk diffusion methods. Results: Out of all the examined samples, 264 (61.68%) sorbitol-negative bacteria were separated in the CT-SMAC medium. After evaluation with specific antisera, the rate of the recognition of E.coli O157:H7 was 5 (1.17%). The stx1 and eaeA genes were diagnosed in 2 (0.47%) cases of these samples. All the isolated bacteria were resistant to penicillin, clindamycin, and erythromycin antibiotics.Conclusion: The presence of STEC in animal products suggests that they may be a potential hazard for human health. A regular monitoring of STEC O157, mainly in hamburger, should be performed to prevent a possible consumer health threat. http://journal.fums.ac.ir/browse.php?a_code=A-10-26-54&slc_lang=en&sid=1Hamburger Shiga toxin-producing E.coli Antibiotic resistance Virulence gene Multiplex PCR |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
Mohammad Kargar Peyman Dianati Maryam Homayoon Houshang Jamali |
spellingShingle |
Mohammad Kargar Peyman Dianati Maryam Homayoon Houshang Jamali Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR Journal of Fasa University of Medical Sciences Hamburger Shiga toxin-producing E.coli Antibiotic resistance Virulence gene Multiplex PCR |
author_facet |
Mohammad Kargar Peyman Dianati Maryam Homayoon Houshang Jamali |
author_sort |
Mohammad Kargar |
title |
Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR |
title_short |
Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR |
title_full |
Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR |
title_fullStr |
Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR |
title_full_unstemmed |
Isolation, Characterization and Antibiotic Resistance of Shiga Toxin-Producing Escherichia coli in Hamburger and Evolution of Virulence Genes stx1, stx2, eaeA and hly by Multiplex PCR |
title_sort |
isolation, characterization and antibiotic resistance of shiga toxin-producing escherichia coli in hamburger and evolution of virulence genes stx1, stx2, eaea and hly by multiplex pcr |
publisher |
Fasa University of Medical Sciences |
series |
Journal of Fasa University of Medical Sciences |
issn |
2228-5105 2228-7329 |
publishDate |
2013-09-01 |
description |
Background & Objectives: Shiga toxin-producing Escherichia coli (STEC) O157:H7 have emerged as pathogens that can cause food-borne infections and severe and potentially fatal illnesses in humans. E.coli O157:H7 colonizes the digestive tract of cattle and is transmitted to humans by food and water. The objectives of this study were to characterize the prevalence of E.coli O157:H7 isolates in hamburger in Shiraz and to test their antimicrobial sensitivity.
Material & Methods: In this research, 428 samples of hamburger were collected from 7 main factories of meat products and enriched in TSB with novobiocin medium at 37ºC. Fermentation of sorbitol and lactose and activities of β- glucuronidase of separated bacteria were examined by using the SMAC and VRBA media and CHROMagar medium. Then isolation of E.coli O157:H7 was confirmed with the use of specific antisera; and with the multiplex PCR method, the presence of E.coli O157:H7 virulence genes – including stx1, stx2, eaeA, and hly – was analyzed. Finally, antibiotic resistance strains were tested with disk diffusion methods.
Results: Out of all the examined samples, 264 (61.68%) sorbitol-negative bacteria were separated in the CT-SMAC medium. After evaluation with specific antisera, the rate of the recognition of E.coli O157:H7 was 5 (1.17%). The stx1 and eaeA genes were diagnosed in 2 (0.47%) cases of these samples. All the isolated bacteria were resistant to penicillin, clindamycin, and erythromycin antibiotics.Conclusion: The presence of STEC in animal products suggests that they may be a potential hazard for human health. A regular monitoring of STEC O157, mainly in hamburger, should be performed to prevent a possible consumer health threat.
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topic |
Hamburger Shiga toxin-producing E.coli Antibiotic resistance Virulence gene Multiplex PCR |
url |
http://journal.fums.ac.ir/browse.php?a_code=A-10-26-54&slc_lang=en&sid=1 |
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