Elazığ’da Mezbahalarda Kesilen Sığırlardan ve Piyasada Satılan Kıymalardan Shiga Toksin Üreten Escherichia coli O157’nin İzolasyonu, Virulens Genleri ve Antibiyotiklere Duyarlılıkları

Abstract

SummaryShiga Toxin-Producing Escherichia coli O157 (STEC O157) is a foodborne pathogen. Contaminated meat and meat products have an important role in human STEC O157 outbreaks. The aims of this study were to investigate the presence of STEC O157 in slaughtered cattle in abattoirs and ground beef sold in Elazığ, and to determine virulence genes and antimicrobial resistance patterns of STEC O157 isolates. A total of 540 rectal swab samples were collected immediately after slaughter. In addition, 100 ground beef samples were obtained from the butcher shops. Selective enrichment, immunomagnetic separation and plating on Sorbitol MacConkey Agar with cefixime and tellurite (CT-SMAC Agar) were used for the culture. Presence of genes encoding shiga toxin 1 and 2 (stx1 and stx2), H7 flagella (fliCh7), enterohemolysin (hlyA), intimin (eae) and O157 (rfbE) in the isolates was detected by Polymerase Chain Reaction (PCR). In the PCR analysis of rectal swab samples., 34 of 82 sorbitol negative isolates were positive for E. coli O157. 22 (64.7%) of E. coli O157 isolates belonged to E. coli O157:H7. STEC O157 was detected in 18 (3.3%) of rectal swab samples. STEC O157:H7 was isolated from 2 (2%) of ground beef samples. All STEC O157 isolates contained hlyA and eae genes. All STEC O157 isolates obtained from both rectal swab and ground beef samples were resistant to four or more antimicrobials. All STEC O157 isolates were resistant to penicillin, clindamycin, tiamulin and tilmicosin. Two STEC isolates were resistance to ampicillin. Six STEC O157 isolates were resistance to chlortetracycline and sulphadimethoxine. One STEC O157 isolate was resistant to enrofloxacin, florfenicol and oxytetracycline. Keywords: E. coli O157, Cattle, Ground beef, Virulence genes, Antibiotic resistance Elazığ'da Mezbahalarda Kesilen Sığırlardan ve Piyasada Satılan Kıymalardan Shiga Toksin Üreten Escherichia coli O157'nin İzolasyonu, Virulens Genleri ve Antibiyotiklere Duyarlılıkları ÖzetShiga toxin üreten Escherichia coli O157 (STEC O157) gıda kaynaklı enfeksiyonlara yol açan bir patojendir. Kontamine et ve et ürünleri insanlarda salgınların görülmesinde önemli bir rol oynamaktadır. Bu çalışma Elazığ'da mezbahalarda kesilen sığırlardan ve piyasada satılan kıymalardan STEC O157'nin izolasyonu, izolatların virulens genlerinin ve antibiyotiklere duyarlılıklarının belirlenmesi amacıyla yapılmıştır. Kesimden sonra 540 rektal swap örneği ve kasaplardan 100 kıyma örneği toplanmıştır. Etken izolasyonu için selektif zenginleştirme ve immunomagnetik separasyondan sonra sefiksim ve tellürit suplementi içeren Sorbitol MacConkey Agar kullanıldı. Polimeraz zincir reaksiyonu(PCR) ile izolatlarda shiga toxin 1 ve 2 (stx1 and stx2), H7 flagella (fliCh7), enterohemolysin (hlyA), intimin (eae) ve O157 (rfbE) genlerinin varlığı araştırıldı. Rektal sıvap örneklerinin PCR testinde, 82 sorbitol negatif izolatın 34'ü Escherichia coli O157 yönünden pozitif bulundu. Escherichia coli O157 izolatlarının 22'si (%64.7) Escherichia coli O157:H7 olarak tiplendirildi. Rektal swap örn...

The prevalence, virulence factors and antibiotic resistance of Escherichia coli O157 in feces of adult ruminants slaughtered in three provinces of Turkey

“…E. coli O157 was isolated from 10.6% of adult cattle and 3.8% of ewes in the Netherlands (HEUVELINK et al, 1998), 12.9% of cattle and 1.4% of sheep in the UK (CHAPMAN et al, 2001), 14.4% of buffaloes, 7.2% of cows and 9.1% of goats in Bangladesh (ISLAM et al, 2008), 3.3% of goats and 5.4% of sheep in Ethiopia (MERSHA et al, 2010), 11.1% of goats in the US (JACOB et al, 2013). In Turkey, investigations have generally only been conducted on slaughtered cattle, and the prevalence rates in these studies ranged between 3.3% and 25% (ASLANTAŞ et al, 2006;INAT and SIRIKEN, 2010;KALENDER, 2013). Unlike other studies in Turkey, we investigated the fecal carriage rate of E. coli O157 in the different slaughtered ruminants.…”

“…When compared to the results of authors from Turkey and other countries, the different carriage rates obtained from this study may be explained by the number and diversity of animals sampled, and the sampling method and geographical variations. Similarly, many researchers emphasized that several factors, such as the sensitivity of the isolation methods, study design, sample size, geographical origin, age and sex of animals and/or abattoir conditions, may affect the isolation rates of E. coli O157 (CHAPMAN et al, 2001;ISLAM et al, 2008;MERSHA et al, 2010;KALENDER, 2013).…”

“…It has been considered that enterohemolysins may be used as the epidemiological marker for STEC strains (FARROKH et al, 2013). Although the low and high prevalence rates of the genes encoding these virulence factors were reported in E. coli O157:H7/H-E. Seker and F. S. Kus: E. coli O157:H7 in feces of slaughtered ruminants strains isolated from the feces of slaughtered ruminants, it was usually shown that the prevalence of Stx2 gene was higher than Stx1 gene (JOHNSEN et al, 2001;McEVOY et al, 2003;ASLANTAŞ et al, 2006;ISLAM et al, 2008;KALENDER, 2013). BLANCO et al (2001) emphasized that while Stx2 or both Stx1 and Stx2 genes were predominant in healthy animals, the Stx1 gene had a significantly higher prevalence among STEC strains isolated from diarrheic animals.…”

“…Research into the ecology, prevalence of major virulence genes and antibiotic resistance of E. coli O157:H7/H-strains isolated from domestic ruminants slaughtered is limited in Turkey and has focused only on cattle (ASLANTAŞ et al, 2006;INAT and SIRIKEN, 2010;KALENDER, 2013). Therefore, we investigated the occurrence, Stx1, Stx2, EhlyA and eaeA virulence genes and antibiotic resistance of E. coli O157 in the feces of different ruminants slaughtered in three provinces of Turkey.…”

Tüketime Sunulan Kıymalarda Escherichia coli O157:H7’nin ve Bazı Virülens Genlerinin Araştırılması

“…The prevalence of E. coli O157 was reported to vary between 0-6% in studies conducted on meat and meat products, in Turkey [7,12] . In other studies performed in different countries, the prevalence of E. coli O157 was reported to vary from 0.2% to 15% [1,5] .…”