Microbiological Investigation of O-Serogroups, Virulence Factors and Antimicrobial Resistance Properties of Shiga Toxin-Producing Escherichia Coli Isolated from Ostrich, Turkey and Quail Meats

摘要

From clinical and microbiological perspectives, it is important to know which serogroups, virulence, and antibiotic resistance genes and antibiotic resistance patterns are present in Shiga toxin-producing Escherichia coli strains in poultry meats from turkey, quail and ostrich that have recently been added to the cart households. These were investigated in the present study. Five-hundred poultry meat samples were collected from the supermarkets of Isfahan province, Iran. Samples were cultured immediately and those that were E.coli-positive were analyzed for the presence of serogroups, antibiotic resistance genes and bacterial virulence factors. Antimicrobial susceptibility was performed using disk diffusion method. The prevalence rates of E.coli in ostrich, turkey and quail meat samples were 9.33, 23.52 and 27.77%, respectively. All of the enterohemorrhagic E.coli subtypes were positive for stx1, eae and ehly genes. The prevalence rate of stx1 gene in all attaching and effacing E.coli isolates was 100%. A significant difference was found between the frequency of AEEC (enteroadherent E.coli) and EHEC (enterohemorrhagic E.coli) subtypes (P0.05). Among all serogroups studied, O26 and O157 had the highest prevalence. The most commonly detected antibiotic resistance genes in various poultry meat samples were tetA, CITM and aac(3)-IV. The highest level of antibiotic resistance was observed against tetracycline, ampicillin and gentamicin. Resistance against sulfamethoxazole and enrofloxacin was intermediate. Our findings should raise awareness about antibiotic resistance in poultry meats in Iran. It seems that sanitary conditions were not observed in Iranian poultry farms, slaughterhouses and supermarkets.