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Başlık: Pathogenicity determinants and antibiotic resistance profiles of enterococci from foods of animal origin in Turkey
Yazarlar: Şi̇mşek, Hüsni̇ye
Çöplü, Nilay
Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda İşleme Bölümü.
Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.
0000-0002-3943-0097
Muş, Tülay Elal
Çetinkaya, Figen
Çibik, Recep
Soyutemiz, Gül Ece
K-1637-2017
AAW-5282-2020
AAI-1993-2021
55195925900
8657771200
56010542400
8416745200
Anahtar kelimeler: Veterinary sciences
Antibiotic resistance
Enterococci
Food
Incidence
Virulence genes
Fermented meat
Antimicrobial resistance
Virulence factors
Species distribution
Prevalence
Vancomycin
Faecalis
Gene
Pcr
Products
Yayın Tarihi: Ara-2017
Yayıncı: Akademiai Kiado
Atıf: Muş, T. E. vd. (2017). ''Pathogenicity determinants and antibiotic resistance profiles of enterococci from foods of animal origin in Turkey''. Acta Veterinaria Hungarica, 65(4), 461-474.
Özet: In this study, the presence of genes responsible for the pathogenicity and antibiotic resistance profile of enterococci isolated from various foodstuffs of animal origin was investigated. The percentage prevalence of enterococci was 54.1% (203/375) and the average count was found to be 3.81 log cfu/ml-g. Species-specific primers revealed Enterococcus faecalis as the predominant species carrying one or more virulence-associated traits of efa, gelE, ace, esp and agg genetic markers. Only one E. faecium isolate (from milk) was positive for the esp gene. Regarding antibiotic resistance, the highest frequency of resistance was observed for tetracycline (21.7%), followed by quinupristin/dalfopristin (13.3%), ciprofloxacin (2.0%), penicillin (2.0%), linezolid (1.0%), ampicillin (1.0%), streptomycin (1.0%), and gentamicin (0.5%). Enterococcus faecalis showed a higher prevalence of antibiotic resistance than other enterococci. The percentage of multidrug resistance among the isolates was 3.4%. Twenty-nine E. faecalis isolates (26.6%) carrying one of the virulence-associated traits were at the same time resistant to at least one antibiotic. Our results show that foods of animal origin, including ready-to-eat products, may be reservoirs of antibiotic-resistant and potentially virulent enterococci.
URI: https://doi.org/10.1556/004.2017.044
1588-2705
https://akjournals.com/view/journals/004/65/4/article-p461.xml
http://hdl.handle.net/11452/30725
ISSN: 0236-6290
Koleksiyonlarda Görünür:Scopus
Web of Science

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