ارزیابی میزان شیوع، مقاومت آنتی‌بیوتیکی و فراوانی ژن‌های fljb و rfljb سالمونلا تیفی‌موریوم در لبنیات صنعتی و سنتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استاد، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

2 دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران

3 دانشجوی دکترای تخصصی بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

10.22034/nfvm.2024.405215.1194

چکیده

سالمونلا از پاتوژن‌های گرم‌منفی است که حضور آن در مواد غذایی سبب کاهش کیفیت تولید و رخداد گاستروانتریت در انسان می‌شود. شیوع سالمونلا در فراورده‌های لبنی و مقاومت آنتی‌بیوتیکی این باکتری از بحران‌های کنونی می‌باشد. هدف از مطالعه حاضر بررسی شیوع سالمونلا تیفی‌موریوم در لبنیات سنتی و صنعتی عرضه شده در شهرستان شهرکرد و مقاومت آنتی‌بیوتیکی جدایه‌ها است. در این مطالعه تعداد 140 نمونه از لبنیات سنتی و صنعتی مختلف جداسازی و در شرایط سترون به آزمایشگاه بهداشت مواد غذایی انتقال و نمونه‌ها جهت جداسازی باکتری توسط روش‌های استاندارد، مورد ارزیابی قرار گرفتند و مقاومت جدایه‌ها به روش Disk diffution انجام گرفت. نتایج نشان داد که از مجموع 60 نمونه لبنیات صنعتی 2 نمونه (33/3 درصد) و از 80 نمونه لبنیات سنتی 38 نمونه (5/47 درصد) به سالمونلا آلوده بودند که بیشترین آلودگی مربوط به کشک صنعتی (42/6 درصد) و سپس کره و پنیر سنتی (71/5 درصد) بود، همچنین بیشترین میزان مقاومت مربوط به سولفامتاکسازول (71 درصد) و کمترین مقاومت مربوط به آموکسی‌کلاو (50 درصد) بود. نتایج این مطالعه نشان داد که ردیابی باکتری به روش PCR نسبت به سایر روش‌های سنتی ارجحیت داشته و با توجه به رخداد بالای مقاومت آنتی‌بیوتیکی جهت درمان گاستروانتریت ناشی از سالمونلا، استفاده از آنتی‌بیوتیک جهت درمان باید به حداقل برسد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of prevalence rate, antibiotic resistance and frequency of fljb and rfljb genes of Salmonella Typhimurium in industrial and traditional dairies

نویسندگان [English]

  • Ebrahim Rahimi 1
  • Mohammad amin Heidarzadi 2
  • Najmeh Vahed dehkordi 3
1 Professor, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 Ph.D. student in food hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
3 PhD student in food hygiene, Department of Food Hygiene, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
چکیده [English]

Salmonella is one of the gram-negative pathogens, whose presence in food reduces the quality of production and the occurrence of gastroenteritis in humans. The prevalence of salmonella in dairy products and the antibiotic resistance of this bacterium is one of the current crises. The purpose of this study is to investigate the prevalence of Salmonella Typhimurium and Enteritidis in traditional and industrial dairy products sold in Shahrekord city and the antibiotic resistance of the isolates. In this study, 140 samples from different traditional and industrial dairies were isolated and transferred to the food hygiene laboratory under sterile conditions, and the samples were evaluated for bacterial isolation by standard methods, and the resistance of the isolates was performed by disk diffusion method. took The results showed that out of a total of 60 industrial dairy samples, 2 samples (3.33%) were contaminated and 38 samples (47.5%) out of 80 traditional dairy samples were contaminated with Salmonella, and the highest contamination was related to industrial curd (6.42%). And then there was traditional butter and cheese (71.5%); Also, the highest level of resistance was related to sulfamethoxazole (71%) and the lowest resistance was related to Amoxiclav (50%). The results of this study showed that the detection of bacteria by PCR method is preferable to other traditional methods and considering the high occurrence of antibiotic resistance for the treatment of gastroenteritis caused by salmonella, the use of antibiotics for treatment should be minimized.

کلیدواژه‌ها [English]

  • dairy
  • salmonella
  • gastroenteritis
  • antibiotic resistance
  • Shahrekord
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