Muratoglu Karlo, Akkaya Esra, Hampikyan Hamparsun, Bingol Enver Baris, Cetin Omer, Colak Hilal
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, 34500, Istanbul, Turkey.
Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Beykent University, 34500, Buyukcekmece, Istanbul, Turkey.
Food Sci Anim Resour. 2020 Jul;40(4):578-587. doi: 10.5851/kosfa.2020.e34. Epub 2020 Jul 1.
is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility of isolated strains. The organism was isolated in 22 out of 319 (6.9%) examined meat product samples and 9 out of 22 (40.9%) isolates were identified as RT027 and all isolates had the ability of toxin production. In terms of antibiotic susceptibility, all isolates were susceptive to amoxicillin-clavulanic acid, tetracycline and vancomycin and 21 (95.4%) isolates to metronidazole. On the other hand, imipenem and cefotaxim resistance was observed in all. In conclusion, the results of this comprehensive study conducted in Turkey deduced the presence of in different meat products. Therefore, these products can be evaluated as a potential contamination source of from animals to humans especially for elders, youngsters, long terms wide spectrum antibiotic used and immuno-suppressed individuals.
是一种革兰氏阳性、厌氧、产芽孢的杆状细菌，可产生毒素。本研究的目的是揭示肉类产品中该菌的存在情况，通过聚合酶链反应（PCR）分析其核糖型多样性，并评估分离菌株的抗生素敏感性。在319份检测的肉类产品样本中，有22份（6.9%）分离出该菌，22份分离株中有9份（40.9%）被鉴定为RT027，且所有分离株都具有产生毒素的能力。在抗生素敏感性方面，所有分离株对阿莫西林-克拉维酸、四环素和万古霉素敏感，21份（95.4%）分离株对甲硝唑敏感。另一方面，所有分离株均对亚胺培南和头孢噻肟耐药。总之，在土耳其进行的这项综合研究结果推断出不同肉类产品中存在该菌。因此，这些产品可被视为该菌从动物传播给人类的潜在污染源，尤其是对老年人、年轻人、长期使用广谱抗生素者和免疫抑制个体而言。
