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مجله پژوهش در بهداشت محیط

مجله پژوهش در بهداشت محیط

شیوع سویه های مقاوم به آنتی بیوتیک یرسینیا انتروکولیتیکا جداشده از لبنیات سنتی و صنعتی عرضه شده در شهرستان اصفهان

نوع مقاله : مقالات پژوهشی

نویسندگان
فاطمه رضائی پور 1
ابراهیم رحیمی 2
1 دانش آموخته بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 استاد، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
10.22038/jreh.2024.25295
چکیده
زمینه و هدف: شیر و فرآورده های حاصل از آن محیط مناسبی برای رشد میکروارگانیسم های پاتوژن هستند که از میان پاتوژن های سرمادوست یرسینیا انتروکولیتیکا از باکتری هایی است که شیوع آن می تواند سلامت مصرف کنندگان را تهدید کند. هدف از پژوهش حاضر بررسی شیوع سویه های مقاوم به آنتی بیوتکی یرسینیا انتروکولیتیکا جدا شده از لبنیات سنتی و صنعتی عرضه شده در شهرستان اصفهان بود. 

مواد و روش ها: ابتدا 300 نمونه از لبنیات سنتی و صنعتی نمونه گیری و به آزمایشگاه انتقال و توسط روش های استاندارد، میزان آلودگی به یرسینیا انتروکولیتیکا تعیین شد. برای تعیین فراوانی ژن های حدت از روش Multiplex PCR و برای ارزیابی مقاومت آنتی بیوتیکی از روش Disk-Diffusion استفاده شد. 

یافته ها: نتایج نشان داد میزان آلودگی به یرسینیا انتروکولیتیکا از مجموع 200 نمونه لبنیات سنتی نمونه گیری شده، 15 نمونه (7/5 درصد) بود و هیچ کدام از نمونه های صنعتی به یرسینیا انتروکولیتیکا آلوده نبودند. مطابق تست PCR فراوانی بیشترین و کمترین ژن حامل به ترتیب شامل ail 14 نمونه (4/66 درصد)، yadA 7 نمونه (2/33 درصد)، inv 10 نمونه (3/33)، yst 9 نمونه (3 درصد)، rfbe 9 نمونه (3 درصد) و virF 6 نمونه (2 درصد) بودند. نتایج مقاومت آنتی بیوتیکی نشان داد بیشترین مقاومت مربوط به پنی سیلین (80 درصد) و آمپی سیلین (73/33 درصد) و کمترین مقاومت مربوط به امی پنم (6/67درصد) بود.

نتیجه گیری: نتایج این تحقیق نشان دادند لبنیات سنتی، آلوده به باکتری یرسینیا انتروکولیتیکا واجد ژن‌های حدت بودند، بنابراین استفاده از لبنیات سنتی محدود و در صورت بروز بیماری استفاده از آنتی بیوتیک ها محدود گردد.
 
کلیدواژه‌ها
یرسینیا انتروکولیتیکا
مقاومت آنتی بیوتیکی
ژن های ویرولانس
لبنیات
ایمنی غذایی

عنوان مقاله English

Prevalence of Antibiotic-Resistant Strains of Yersinia Enterocolitica Isolated from Traditional and Industrial Dairy Products Sold in Isfahan County

نویسندگان English

Fatemeh Rezaeipour 1
Ebrahim Rahimi 2
1 Graduated in Food Hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 Professor, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
چکیده English

Background and purpose: Milk and its products are a suitable environment for the growth of pathogenic microorganisms, among the cold-loving pathogens Yersinia enterocolitica is one of the bacteria whose spread can threaten the health of consumers. The aim of the present study was to Prevalence of antibiotic-resistant strains of Yersinia enterocolitica isolated from traditional and industrial dairy products sold in Isfahan county.

Materials and Methods: First, 300 samples of traditional and industrial dairy products were sampled and transferred to the laboratory, and the level of contamination with Y. enterocolitica was determined by standard methods. Multiplex PCR method was used to determine the frequency of virulence genes and Disk-Diffusion method was used to evaluate antibiotic resistance.

Results: The results showed that the level of contamination with Yersinia enterocolitica was 15 samples (7.5%) out of a total of 200 traditional dairy samples, and none of the industrial samples were contaminated with Yersinia enterocolitica. According to the PCR test, the frequency of the highest and lowest carrier genes, respectively, includes ail 14 samples (4.66‌%), yadA 7 samples (2.33 %), inv 10 samples (3.33 %), yst 9 samples (3 %), rfbe 9 samples (3%) and virF 6 samples (2%). The results of antibiotic resistance showed that the highest resistance was related to penicillin (80%) and ampicillin (73.33%), and the lowest resistance was to imipenem (6.66%).

Conclusion: The results of this study showed that traditional dairy products were contaminated with Yersinia enterocolitica bacteria and had virulence genes, so the use of traditional dairy products should be limited and the use of antibiotics should be limited in the event of illness.
 
Open Access Policy: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/

کلیدواژه‌ها English

Yersinia Enterocolitica
Antibiotic Resistance
Virulence Genes
Dairy Products
Food Safety
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