Virulence and antibiotic resistance gene profiles of Iranian Salmonella spp. isolates in various origins
- PDF / 300,073 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 75 Downloads / 220 Views
ORIGINAL ARTICLE
Virulence and antibiotic resistance gene profiles of Iranian Salmonella spp. isolates in various origins Mohammad Hemmati 1 & Jalal Shayegh 1
&
Hossein Hosseini 2
Received: 28 July 2020 / Accepted: 21 October 2020 # Springer-Verlag London Ltd., part of Springer Nature 2020
Abstract The aim of this study was to determine virulence and antibiotic resistance gene profiles of Iranian Salmonella spp. isolated from poultry, human, and dairy products. For this purpose, sixty-eight isolates including twenty clinical cases, forty-two poultry, and six dairy product isolates were collected. Virulence gene profiles including spiC, misL, and pipD were detected by PCR, and antimicrobial susceptibility test was carried out by using 8 antibiotic disks. PCR was also used to confirm the resistances for tetracycline, sulfamethoxazole, ampicillin, enrofloxacin, and gentamicin. There was a high frequency of virulence genes detected (spiC and pipD 92.6%, misL 89.7%). According to antimicrobial susceptibility tests, among all the isolates, the highest resistance was observed to tetracycline at 25.3% resistance. Another notable antibiotic resistance was for cephalothin (26.5%) and ampicillin (20.6%). The most sensitive were isolates from human origin. In some of tetracycline sulfamethoxazole, ampicillin, enrofloxacin, and gentamicin, resistance was confirmed by PCR. The results showed a significant incidence of antibiotic resistance of Salmonella isolates from poultry and food product isolates, which were further confirmed by genetic and molecular methods. Keyword Virulence . Antibiotic resistance . Iran . Salmonella spp. . Poultry . Human
Introduction As the population grows, the need for food also increases, and that increases the public health importance of foodborne diseases. According to the latest estimates from the Centers for Disease Control and Prevention (CDC), 48 million people each year get afflicted with foodborne diseases, of which 128,000 are hospitalized, and 3000 die. So far, more than 250 diseases have been identified as foodborne diseases, which are often infectious. According to numerous reports, Salmonella spp. are one of the most important of these infectious pathogens responsible for food-borne diseases.(Kim 2010; Scallan et al. 2011; Solhan et al. 2011; Tack et al. 2019)
* Jalal Shayegh [email protected] 1
Faculty of Veterinary Medicine, Islamic Azad University, Shabestar Branch, Shabestar, Iran
2
Department of Clinical Sciences, Faculty of Veterinary Medicine, Islamic Azad University, Karaj Branch, Karaj, Iran
Salmonella is a gram-negative rod belonging to the Enterobacteriaceae family. The genus Salmonella is divided into two species, Salmonella enterica and Salmonella bongori. The Salmonella enterica by itself is composed of six subspecies (S. enterica subsp. enterica, S. enterica subsp. arizonae, S. enterica subsp. diarizonae, S. enterica subsp. houtenae, S. enterica subsp. Indica, S. enterica subsp. salamae) (Tindall et al. 2005). Over 2600 serovars have been identified from th
Data Loading...
