Molecular Characterization of Yersinia Enterocolitica Isolated From Chicken Meat Samples

Shabana, Safaa; Khalil, Sarah; Hegazy, Abd-El-Halem M.

doi:10.5455/ajvs.184190

Cited by 6 publications

(4 citation statements)

References 17 publications

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“…In Egypt, Younis et al [21,22] recovered Y. enterocolitica in chicken meat with a prevalence rate of 15.83% (19/120) and, 5.9% (41/700), respectively. This comes in accordance with Shabana et al [43] which was able to recover 17.5% of Y. enterocolitica from raw chicken meat in Egypt. In China, the sum of 112 duck samples from four provinces was investigated and the contamination rate of Y. enterocolitica among these samples was 4.46% [41].…”

Section: Discussionsupporting

confidence: 91%

Insight into The prevalence of The planktonic and Biofilm-producing Yersiniaa enterocolitica in Poultry Meat in Egypt

Mahmoud

Sadat

Younis

2023

Egyptian Journal of Veterinary Sciences

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B ACKGROUND: Yersinia enterocolitica (Y. enterocolitica) is a psychrotrophic foodborne pathogen that can cause gastrointestinal disease in humans. Y. enterocolitica is characterized by its capacity to grow at lower degrees and to form biofilm in the food chain.In our study, we aimed to assess the incidence of the planktonic Yersinia enterocolitica strains recovered from poultry meat sources (chicken, duck, geese, and pigeon) in addition to determining their ability to produce biofilm in Egypt. A total of 220 samples were gathered randomly from poultry meat and were subjected to conventional culture techniques in order to isolate Y. enterocolitica strains. All the suspected colonies were further examined via uniplex Polymerase Chain Reaction (PCR) using the16S rRNA-specific gene to confirm the Y. enterocolitica strains. All the confirmed isolates were diagnosed for their potential to form biofilm in vitro using the crystal violet glass tube method. A whole occurrence of Y. enterocolitica was 5.91% (13/220); Y. enterocolitica had been recovered from raw chicken meat, raw duck meat, and raw geese meat at rates of 6.67% (10/150), 5% (2/40), and 4.35% (1/23), respectively. Raw pigeon meat shows no contamination with Y. enterocolitica. A total of nine strains were found to be in biofilm form, while only four strains were a planktonic form. The incidence of Y. enterocolitica in food remains low. Despite this, the planktonic cells were found to have a recovery rate lower than the biofilms which have an industrial and public health concern and must be controlled.

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Section: Discussionsupporting

confidence: 91%

Insight into The prevalence of The planktonic and Biofilm-producing Yersiniaa enterocolitica in Poultry Meat in Egypt

Mahmoud

Sadat

Younis

2023

Egyptian Journal of Veterinary Sciences

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“…Besides, The yadA gene was identified in 2.4% of Y. enterocolitica strains in this research, while Tadesse et al (2013) detected yadA gene in 12.8% of Y. enterocolitica strains isolated from porcine. There was no detection of the yadA gene in any samples isolates from chicken meat (Shabana et al, 2015).…”

Section: Discussionmentioning

confidence: 82%

Virulence genotyping and antimicrobial resistance profiles of Yersinia enterocolitica isolated from meat and meat products in Egypt

2021

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Pathogenic Yersinia enterocolitica (Y. enterocolitica) is one of the food-borne entero-pathogen responsible for yersiniosis in humans. The purpose of this research was to survey the prevalence, virulence-associated genes, and antimicrobial resistance of Y. enterocolitica isolated from meat and meat product samples in Egypt. Forty-one (5.9%) out of 700- samples of chicken meat, beef, ground beef, and sausage were positive Y. enterocolitica with a high prevalence in chicken meat (12%). Five virulence genes (ail, inv, ystA, ystB, and yadA) were characterized among 41 Y. enterocolitica isolates with variable frequencies. Among the strains tested, the ystB gene was detected with a high percentage (78.1%), followed by inv gene (70.7%), ail gene (14.6%), ystA gene (12.2%), and yadA gene (2.4%). A high resistance rate was estimated to amoxicillin-clavulanic acid (100%), followed by cefazolin (95%), ampicillin (65.9%), and doxycycline (51.2%), whilst a high sensitivity rate was observed to gentamicin and ciprofloxacin (97.6% each). Interestingly, the multidrug resistance was specified in the 70.7% of strains and showing 13 resistance patterns. Based on nucleotide sequence analysis of the 16s rRNA gene, the phylogenetic tree showed the genetic relatedness amongst Y. enterocolitica isolates. These findings highlighted the emergence of virulent and multidrug-resistant pathogenic Y. entrocolitica in retailed meat and meat products in Egypt.

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“…In agreement with our findings, Shabana et al . [24] could isolate Y. enterocolitica in a prevalence rate of 17.5% from raw chicken meat in Egypt while Momtaz et al . [25] found that 18.33% (132/720) chicken meat samples were positive for Y. enterocolitica in Iran.…”

Section: Resultsmentioning

confidence: 99%

Yersinia enterocolitica: Prevalence, virulence, and antimicrobial resistance from retail and processed meat in Egypt

2019

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Aim: The objectives of this study were to investigate the prevalence of Yersinia enterocolitica in retail chicken meat, ground and processed beef meat, determine their virulence-associated genes, antimicrobial susceptibility pattern, molecular detection of extended-spectrum β-lactamases, and their capability of biofilm formation in vitro. Materials and Methods: A total of 210 samples (120 retail chicken meat, 30 ground beef, 30 beef burger, and 30 sausage samples) were collected from different retail chicken outlets and markets located at Mansoura city between December 2016 and April 2017. Meat samples were examined bacteriologically for the existence of Y. enterocolitica; bacterial colonies that displayed positive biochemical properties were subjected to polymerase chain reaction targeting 16 rRNA gene. Y. enterocolitica isolates were tested for their susceptibility to six antimicrobial agents using disk diffusion method. Uniplex PCR was used for screening Y. enterocolitica isolates for the presence of two virulence chromosome-associated genes (ail and yst), and β-lactamases (blaTEM and blaSHV). The capability of Y. enterocolitica to form biofilms was detected by tube method. Results: Thirty Y. enterocolitica isolates (14.29%) were recovered including 19 (15.83%) isolates from chicken meat, 3 (10%) from ground beef, 5 (16.67%) from beef burger, and 3 (10%) from sausage samples. Regarding ail gene, it was detected in 6.67% (2/30), while yst gene detected in 20% (6/30) Y. enterocolitica isolates. About 80%, 70%, 63.33%, and 50% of Y. enterocolitica isolates were sensitive to ciprofloxacin, gentamicin, cefotaxime, and streptomycin, respectively, while 83.33% of Y. enterocolitica isolates were resistant to both ampicillin and cephalothin. Interestingly, 21 (70%) isolates had the capability of biofilms formation in vitro. Among the multidrug-resistant (MDR) strains, a significant difference (p<0.05) was found between MDR and biofilm formation. However, biofilm formation was correlated with the resistance of the isolates to β-lactam antimicrobials and the presence of β-lactam-resistant genes. Conclusion: The presence of Y. enterocolitica in chicken meat, ground and processed beef meat represents a significant health risk for meat consumers, which reflects the contamination of slaughterhouses and processing operations, therefore, strict hygienic measures should be applied to minimize carcasses contamination.

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Molecular Characterization of Yersinia Enterocolitica Isolated From Chicken Meat Samples

Cited by 6 publications

References 17 publications

Insight into The prevalence of The planktonic and Biofilm-producing Yersiniaa enterocolitica in Poultry Meat in Egypt

Insight into The prevalence of The planktonic and Biofilm-producing Yersiniaa enterocolitica in Poultry Meat in Egypt

Virulence genotyping and antimicrobial resistance profiles of Yersinia enterocolitica isolated from meat and meat products in Egypt

Yersinia enterocolitica: Prevalence, virulence, and antimicrobial resistance from retail and processed meat in Egypt

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