Antibiotic resistant pattern and biofilm formation ability of chlorine adapted Salmonella enterica cells
محل انتشار: بیست دومین کنگره میکروب شناسی ایران (مجازی)
سال انتشار: 1400
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 405
نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
MEDISM22_085
تاریخ نمایه سازی: 8 مهر 1400
چکیده مقاله:
Background and Aim : Adaptation phenomenon could takes place over time and with increasing contact of microorganisms to progressive concentrations of stresses such as disinfectants. Any exposure of bacteria to sub-lethal concentrations of disinfectants may be constitute a critical public health such as emergence of higher invasive pathogens with reduced susceptibility to antibiotics and ability to form biofilm.Methods : In this study, we obtained minimum inhibitory concentration (MIC) of Salmonella enterica against sodium hypochlorite disinfectant containing ۵۰۰۰۰ ppm chlorine, then bacterium was adapted to progressive concentrations of chlorine (from ۱۲۵ ppm to ۳۰۰۰ ppm with ۲۵ ppm daily increase of chlorine concentration) to the extent that could tolerate MIC. Antibiotic resistance (against ampicillin, amikacin, trimethoprim, ceftriaxone, and nalidixic acid) and biofilm formation ability was determined before and after chlorine adaptation. Biofilm formation ability was done in sterile ۹۶ well microtiter plates using TSB media and by optical density measuring at ۶۰۰ nm using an Elisa reader. Results : Antibiotic susceptibility findings on Mueller-Hinton agar revealed highest and significance (p<۰.۰۵) resistance to ceftriaxone after stress adaptation, so that sensitivity from ۳۰ mm inhibition zone before adaptation reached to ۰ mm after chlorine adaptation. Findings showed moderate ability of salmonella enterica before adaptation that remained stable after chlorine adaptation. Conclusion : Finally, we could conclude chlorine disinfectants with regular use in food industry have potential for the development of bacterial adaptation and in this way induction of antibiotic resistance and increase in biofilm formation ability must be taken into account.
کلیدواژه ها:
نویسندگان
Parisa Kazemzadeh
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
Maryam Mahmoudzadeh
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran