Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Research Laboratory in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, P. O. Box 2009, Cotonou, Benin.
Laboratory of Monitoring and Environmental Studies, Ministry of the Living Environment and Sustainable Development, Benin.
J Environ Public Health. 2021 Feb 4;2021:8420590. doi: 10.1155/2021/8420590. eCollection 2021.
Gram-negative bacilli can spread from the environment and through food products. This study aimed to characterize ESBL production and virulence genes from multidrug-resistant Gram-negative bacilli isolated from specimen collected from the environment, kitchen, and food products. A total of 130 samples were collected at local markets in seven different communities in Benin (Abomey-Calavi, Ouidah, Bohicon, Abomey, Parakou, Djougou, and Grand-Popo). Samples were cultured on McConkey and ChromID ESBL agar plates. The isolates were identified by the API 20E gallery. An antibiotic susceptibility test was carried out, and the detection of ESBL production and virulence-associated genes was carried out by Polymerase Chain Reaction (PCR). The data collected was coded and analyzed using GraphPad prism 7 software and Excel. The software R was used to calculate the correlation coefficient between the results of the detection of ESBL+ on agar and by the effect of the double synergy. The results showed that sixty-three (63) bacterial strains were isolated from the 130 samples, of which the dominant species was (10/63). The kitchen samples were the most contaminated with 36.50%. More than 40% of the isolates were resistant to at least three different classes of antibiotics. Also, blaSHV gene was detected in 33.33% (21/63) of the isolates and in all isolates of (5/5%). 11.11% (7/63) of isolates were virulent with dominance of the H gene, especially with (83.33%). The kitchen samples showed a high prevalence of ESBL-producing strains with H gene. This raises the problem of non-compliance with hygiene rules in community cooking and food handling.
革兰氏阴性杆菌可以从环境中传播，并通过食品产品传播。本研究旨在从环境、厨房和食品产品采集的标本中分离出的多药耐药革兰氏阴性杆菌中，对 ESBL 产生和毒力基因进行特征分析。共采集了贝宁 7 个不同社区的当地市场上的 130 个样本（阿波美-卡拉维、维达、博希孔、阿波美、帕拉库、杜戈和大波波）。样本在麦康凯和 ChromID ESBL 琼脂平板上进行培养。使用 API 20E 图库对分离株进行鉴定。进行抗生素敏感性试验，并通过聚合酶链反应（PCR）检测 ESBL 产生和与毒力相关的基因。收集的数据经过编码并使用 GraphPad prism 7 软件和 Excel 进行分析。使用 R 软件计算琼脂上检测 ESBL+的结果和双协同作用效果之间的相关系数。结果显示，从 130 个样本中分离出 63 株细菌，其中优势种为 （10/63）。厨房样本污染最严重，占 36.50%。超过 40%的分离株至少对 3 种不同类别的抗生素具有耐药性。此外，在 33.33%（21/63）的分离株和所有 （5/5）的分离株中检测到 blaSHV 基因。11.11%（7/63）的分离株具有毒力，以 H 基因为主，尤其是 （83.33%）。厨房样本显示出 ESBL 产生菌株和 H 基因的高流行率。这引发了社区烹饪和食品处理中不遵守卫生规则的问题。
