Frequency of virulence factors and stx1 and stx2genes in fecal and raw food isolates of shigatoxigenic Escherichia coli in Tehran
کد: G-60983
نویسندگان: Masoud Alebouyeh ©, Fatemeh Ahmadi, Atena Sadeghi, Saeed Besharati, Elahe Tajeddin, Parvaneh Saffarian, Parviz Owlia, reza Mohammad Salehi
زمان بندی: زمان بندی نشده!
برچسب: میکروب شناسی
دانلود: دانلود پوستر
خلاصه مقاله:
Background and Aim
Infectious diarrheal diseases are a major problem and cause significant mortality in the world.Escherichia coli, which produces Shiga toxin, is a pathotype of intestinal Escherichia coli that causes diarrhea in humans.This pathotype can also cause hemolytic uremic syndrome, especially in children.The present study was conducted to investigate the frequency of contamination of raw foods with this bacterium and its role in the incidence of acute diarrhea in society.
Methods
In this study, 97 samples of fresh vegetables and 100 samples of fresh chicken meat from 22 areas of authorized fruit and vegetable centers of Tehran Municipality and also 322 samples of feces of outpatients referred to hospitals in Tehran before taking any antibiotics, along with demographic information were examined for STEC.Preenrichment and culture of the samples were performed according to ISO protocols and the screened colonies were characterized after DNA purification with a special kit to identify stx1, stx2, eae and ExhA genes.To determine antibiotic resistance by disk diffusion method, all STEC isolates were subjected to antibiogram according to CLSI 2018 procedures.
Results
According to the results of our study, out of 100 samples of chicken meat 13%, out of 97samples of fresh vegetables 14% and out of 322 samples of human feces 5% of the samples contained Shigatoxygenic Escherichia coli.Among chicken STEC samples 1% eae and 2% ExhA, among STEC samples vegetables 3% eae and 4% ExhA and among STEC samples feces 0.6% eae and 1.2% ExhA were identified. Among stool samples, the highest incidence of STEC was between the ages of 10 and 19 years. In all samples, resistance above 80% to the antibiotic sulfamethoxazole was observed and the lowest resistance to the boutique was meropenem. Among all STEC samples, 34.33% of the samples were AmpC and 9.30% of the ESBL samples.
Conclusion
The results of this study confirmed the presence of STEC strains in raw foods and their role in the development of acute diarrhea.The presence of eaeandstx2 coding strains among these isolates poses a risk of HUS among consumers.This study demonstrates the need for quality control of raw food products for STEC contamination before distribution.
Keywords
STEC; stx1;stx2; eae; ExhA; AmpC; ESBL
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