Escherichia coli (E. coli) O157 is an important food-borne pathogen. The existing survey was addressed to assess the incidence, phenotypic and genotypic resistance profile toward antibiotics and incidence of virulence factors amongst the E. coli O157 isolates recovered from hamburger. Two-hundred hamburger samples were collected from superstores of Mazandaran, Iran. Hamburger samples were cultured and phenotypic antibiotic resistance pattern was deliberated using disk diffusion test. Isolated E. coli O157 bacteria were identified by PCR. Nineteen out of 200 (9.50%) hamburger samples were contaminated with E. coli O157. Brand C (18%) had the uppermost contamination rate, while brand D (4%) had the lowermost. . E. coli O157 isolates displayed the upper most incidence of resistance toward tetracyclines (100%), ampicillin (100%) and gentamicin (89.47%). All of isolates were resistant toward an antibiotic, while incidence of resistance toward over 6 antibiotics was 36.84%. CITM (89.47%), CTX (89.47%), aac(3)-IV (78.94%), dfrA1 (63.15%), sul1 (63.15%) and tetA (57.89%) were the most generally identified antibiotic resistance genes. Incidence of ehlyA,stx2, stx1and eaeA were 100%, 42.10%, 100% and 100%, respectively. Boost contamination of hamburger samples with E. coli O157 bacteria which are exposed to low microbial quality of raw meat samples and also unfitness of cooking time and temperature. Thoughtful antibiotic prescription and courtesies to the ideologies of food security can condense the hazard of resistant and virulent E. coli O157 in hamburger.
کلید واژگان :Antibiotic resistance, Escherichia coli O157, Antibiotic resistance genes, Virulence factors, Hamburger
ارزش ریالی : 600000 ریال
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