تازه ها در میکروب شناسی دامپزشکی

تازه ها در میکروب شناسی دامپزشکی

شیوع و مقاومت ضد میکروبی سویه‌های آرکوباکتر در گوشت مرغ، تخم‌مرغ و گوشت چرخ‌کرده عرضه‌ شده در شهرستان همدان به روش PCR

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش‌آموخته کارشناسی ارشد بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
چکیده
جنس آرکوباکتر پدیدآورنده‌ی بیماری‌های گوارشی همچون گاستروانتریت و سقط جنین در انسان است. آرکوباکتر بوتزلری، آرکوباکتر کریاروفیلوس و آرکوباکتر اسکیرووی از مهم‌ترین سویه‌های آن هستند که امروزه مقاومت ضد میکروبی آنها، چالش برانگیز است. هدف از پژوهش حاضر تعیین میزان شیوع و الگوی مقاومت ضد میکروبی آرکوباکترهای جدا شده از مواد غذایی مختلف شامل گوشت مرغ، تخم‌مرغ و گوشت چرخ‌کرده در شهرستان همدان بود. ابتدا 174 نمونه شامل 100 نمونه گوشت مرغ، 50 نمونه تخم‌مرغ و 24 نمونه گوشت چرخ‌کرده از مراکز عرضه به‌صورت تصادفی نمونه‌گیری و به آزمایشگاه انتقال داده شد. نمونه‌ها در محیط کشت اختصاصیCAMP  غنی‌شده با خون گوسفند دفیبرینه به‌صورت خطی کشت داده شد. نتایج نشان داد از مجموع 174 نمونه، 21 نمونه (06/12 درصد) به آرکوباکتر آلوده بودند. آلودگی به آرکوباکتر بوتزلری 80/23 درصد و آرکوباکتر کریاروفیلوس 76/4 درصد و هیچ آلودگی از آرکوباکتر اسکیرووی یافت نشد. نتایج ارزیابی مقاومت آنتی‌بیوتیکی نشان داد بیشترین مقاومت مربوط به آمپی‌سیلین (100 درصد)، سیپروفلوکساسین (48/90 درصد) و آموکسی‌سیلین (58/85 درصد) و کمترین مقاومت مربوط به جنتامایسین (صفر) بود. با توجه به یافته‌ها می‌توان نتیجه گرفت که گوشت مرغ، تخم‌مرغ و گوشت چرخ‌شده از منابع بالقوه‌ی آلودگی به گونه‌های  آرکوباکتر هستند و توصیه می‌شود از استفاده این مواد غذایی به‌صورت خام و یا کم‌پخت جلوگیری شود و در صورت مواجهه با عفونت‌های ناشی از آرکوباکتر استفاده از آنتی‌بیوتیک‌ها محدود گردد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Prevalence and Antimicrobial Resistance of Arcobacter strains in chicken meat, eggs and minced meat supplied in Hamedan County by PCR method

نویسندگان English

Morteza Torkaman 1
Seyed Majid Hashemi 2
1 Graduated in food hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
چکیده English

The genus Arcobacter is responsible for gastrointestinal diseases including gastroenteritis and miscarriage in humans. Arcobacter botzleri, Arcobacter criarophilus, and Arcobacter skirrowii are among its most important strains, and their antimicrobial resistance is currently a challenge. The aim of the present study was to determine the prevalence and antimicrobial resistance pattern of Arcobacterium isolated from various foods, including chicken, eggs, and minced meat, in Hamedan conty. In this study, 174 samples including 100 chicken meat samples, 50 egg samples and 24 minced meat samples were randomly sampled from supply centers and transferred to the laboratory. The samples were linearly cultured in CAMP specific culture medium enriched with defibrinated sheep blood. The results showed that out of a total of 174 samples, 21 samples (12.06%) were contaminated with Arcobacters. The contamination with Arcobacterium botzleri was 23.80% and Arcobacterium criarophilus was 4.76%, and no contamination with Arcobacterium skirrowii was found. The results of antibiotic resistance assessment showed that the highest resistance was to ampicillin (100%), ciprofloxacin (90.48%), and amoxicillin (85.58%), and the lowest resistance was to gentamicin (zero). According to the findings, it can be concluded that chicken, eggs, and ground meat are potential sources of contamination with Arcobacter species, and it is recommended to avoid using these foods raw or undercooked, and to limit the use of antibiotics in case of exposure to Arcobacter infections.

کلیدواژه‌ها English

Arcobacter botzleri
Arcobacter criarophilus
Arcobacter skirrowii
food
Hamedan
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دوره 8، تابستان
تابستان 1404
صفحه 13-23

  • تاریخ دریافت 08 آذر 1403
  • تاریخ بازنگری 19 دی 1403
  • تاریخ پذیرش 20 دی 1403