Prevalence, antibiotic resistance and frequency of virulence factors in Pseudomonas aeruginosa strains isolated from meat in Isfahan

BACKGROUND AND OBJECTIVESStrains of Pseudomonas aeruginosa are thought to be the primary contributors to food deterioration and, sporadically, foodborne illnesses. The goal of the current investigation was to assess the distribution of virulence factors and patterns of antibiotic resistance in Pseudomonas aeruginosa strains isolated from meat.METHOD AND MATERIALS۱۵۰ samples of frozen meat in total were collected. Using traditional microbial culture, samples were examined for Pseudomonas aeruginosa contamination. Using the disk diffusion method, the pattern of antibiotic resistance of Pseudomonas aeruginosa isolates was assessed. Pseudomonas aeruginosa isolates' genomic DNA was extracted and the polymerase chain reaction was used to determine how frequently virulence factors were present.RESULTS AND DISCUSSIONPseudomonas aeruginosa was found to be infected in ۲۳ out of ۱۵۰ meat samples (۱۵.۳%). Pseudomonas aeruginosa also was present in raw and curled meat samples in amounts of ۶.۴ and ۱۹.۷%, respectively. Pseudomonas aeruginosa prevalence varied between samples of raw and frozen beef in a statistically significant way (P<۰.۰۵). Antibiotic resistance to ampicillin (۹۸%), penicillin (۸۹.۶%), and tetracycline (۷۸.۳%) was highest in detected isolates of Pseudomonas aeruginosa. Antibiotic resistance was less common than in other cases for imipenem (۷.۲%) and trimethoprim (۱۲.۹%). The most often found virulence factors were the exoU (۶۷.۳%) and exoT (۲۳.۸%) genes.CONCLUSIONFurther research is required to confirm the role of the virulence factors and antibiotic resistance in Pseudomonas aeruginosa strains isolated from raw and frozen meat

کلیدواژه ها:

Pseudomonas aeruginosa ، Meat ، Antibiotic résistance ، Virulence factors.