Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods

NO ABSTRACT AVAILABLEIn this study, pathogenic Escherichia coli serotypes (E. coli O157:H7, O26, O111) and their molecular proximity and antimicrobial susceptibility were investigated in RTE foods. A total of 240 samples; consist of 105 stuffed mussel, 56 meatless cig kofte, 54 Russian salad, 25 cheese halva, were analyzed. The conventional culture and serotyping methods for determination of the organisms were performed and further confirmation by PCR was carried out. Confirmed E. coli O157 isolates were genotyped by the enterobacterial repetitive intergenic consensus(ERIC)-PCR. Antibacterial susceptibility testing of the isolates was performed by disc diffusion method. E. coli was detected in 7 (2.9 %) of 240 samples, including 3 (5.5%) Russian salad, 3 (2.8%) stuffed mussel, 1 (4 %) cheese halva. Two isolates from Russian salad, 1 from stuffed mussel and 1 from cheese halva were identified as E. coli O157 . In addition, stuffed mussel isolate was found to carry stx1 ve hlyA genes whereas one Russian salad isolate carried the stx1 gene. E. coli isolates were found to be resistant to amoxycillin/clavulonic acid, gentamicin and ciprofloxacin, at the rate of 29%, 14% and 29 %, respectively. Only one (14 %) isolate from stuffed mussel was classified as multidrug resistant to three antimicrobials. Furthermore, the isolates, related to O157 and O157:H7, presented different ribotypes in this study. The results provide useful data for the development of public health policy concerning the potential presence of pathogenic antimicrobial resistant E. coli serotypes in RTE foods. Strict surveillance of RTE foods at retail points for emerging pathogens, their antimicrobial resistance patterns and the potential likelihood of cross-contamination is required

Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods

NO ABSTRACT AVAILABLEIn this study, pathogenic Escherichia coli serotypes (E. coli O157:H7, O26, O111) and their molecular proximity and antimicrobial susceptibility were investigated in RTE foods. A total of 240 samples; consist of 105 stuffed mussel, 56 meatless cig kofte, 54 Russian salad, 25 cheese halva, were analyzed. The conventional culture and serotyping methods for determination of the organisms were performed and further confirmation by PCR was carried out. Confirmed E. coli O157 isolates were genotyped by the enterobacterial repetitive intergenic consensus(ERIC)-PCR. Antibacterial susceptibility testing of the isolates was performed by disc diffusion method. E. coli was detected in 7 (2.9 %) of 240 samples, including 3 (5.5%) Russian salad, 3 (2.8%) stuffed mussel, 1 (4 %) cheese halva. Two isolates from Russian salad, 1 from stuffed mussel and 1 from cheese halva were identified as E. coli O157 . In addition, stuffed mussel isolate was found to carry stx1 ve hlyA genes whereas one Russian salad isolate carried the stx1 gene. E. coli isolates were found to be resistant to amoxycillin/clavulonic acid, gentamicin and ciprofloxacin, at the rate of 29%, 14% and 29 %, respectively. Only one (14 %) isolate from stuffed mussel was classified as multidrug resistant to three antimicrobials. Furthermore, the isolates, related to O157 and O157:H7, presented different ribotypes in this study. The results provide useful data for the development of public health policy concerning the potential presence of pathogenic antimicrobial resistant E. coli serotypes in RTE foods. Strict surveillance of RTE foods at retail points for emerging pathogens, their antimicrobial resistance patterns and the potential likelihood of cross-contamination is required

Microbiological quality of water buffalo yoghurts retailed in kayseri [Kayseri ilinde satişa sunulan manda yourtlarinin mikrobiyolojik kalitesi]

The purpose of this study was to determine the microbiological quality of water buffalo yoghurts sold at retail in Kayseri province of Turkey. Total 100 yoghurt samples were collected from public bazaars of the centre and four different districts of Kayseri. Samples were analyzed for the presence and numbers of total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp., yeast, moulds, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB). Among the samples analyzed, 18 (18%), 9 (9%) and 6 (6%) of the samples were found to be contaminated with coliforms, E. coli and S. aureus with the mean counts of 14.8±0.24 MPN/g, 1.85±0.18 MPN/g and 4.9±0.21 log10 cfu/g respectively. In addition, all of the samples found to be contaminated with yeast, moulds, TAMB and LAB with the mean numbers (as log10cfu/g) of 5.21±0.10, 5.16±0.08,7.72±0.14 and 6.58±0.18 respectively. Salmonella spp. was not isolated from any samples. The results of this study demonstrated that water buffalo yoghurt samples examined in the study do not meet cover the microbiological criteria of the Turkish Food Codex Communique on Fermented Milk and also seven samples were found to be contaminated with S. aureus not included in the communique, but defined as hazard in terms of food safety

Detection of Escherichia coli O157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin

WOS: 000325034500018PubMed ID: 23809061The present study was conducted to investigate the presence of Escherichia coli O157:H7 in food samples of animal origin and to detect its virulence genes by immunomagnetic separation technique and multiplex PCR (mPCR). A total of 500 samples (consisting of diced meat, minced meat, burger, raw cow's milk and raw cow's milk cheese) were analysed. Escherichia coli O157:H7 was detected in 5 (1%) of 500 analysed samples including two diced meat, one minced meat and two raw-milk cheese. None of the burger samples tested contained E.coli O157:H7. Three isolates obtained from minced and diced meat were found to carry stx(1), stx(2), hlyA and eaeA genes whereas two isolates from raw-milk cheese were found to harbour the stx(1), eaeA and hlyA genes. The results of this study suggest that raw meat and raw-milk cheese tested could pose public health problems in consumers with regard to their virulence factors

A study of antibacterial and antioxidant activities of bee products: Propolis, pollen and honey samples

Background: The medicinal use of products made by bees is called apitherapy. Apitherapy has become popular as an alternative treatment in recent years. Pharmaceutical properties of bee products depend on biological activities such as antioxidant and antibacterial activities. Objective: This study was undertaken to comparatively evaluate the bee products for their antioxidant and antibacterial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7 and Salmonella Enteritidis. Methods: The agar well diffusion method was used for the determination of antibacterial effect of bee products. The samples were evaluated for antioxidant capacity by ELISA using Total Antioxidant Status (TAS) assay kit. Results: All tested honey samples exhibited a measurable antibacterial activity against all of the tested bacteria with different values. Also, two of the propolis extract showed inhibitory effect only against L. monocytogenes. Four pollen extracts inhibited the growth of S. aureus and L. monocytogenes with different values. The propolis extracts showed the highest antioxidant capacity. Conclusions: The results of this study demonstrated that the antibacterial and antioxidant properties of the bee product of Turkey origin seems to be promising to be used for food preservation and prevention of human health against diseases and disorders. © 2018 Ethiopian Public Health Association