Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
BMC Microbiol. 2021 Oct 7;21(1):272. doi: 10.1186/s12866-021-02326-8.
In recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. Considering kebab and hamburger are the most popular RTE meat products in Iran, this study aimed to investigate the prevalence and antimicrobial resistance of common foodborne pathogens (Escherichia coli, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes) in raw kebab and hamburger samples collected from fast-food centers and restaurants. Therefore, total bacterial count (TBC), as well as the prevalence rates and antibiogram patterns of foodborne pathogens in the samples were investigated. Also, the presence of antibiotic-resistance genes (bla, bla bla, and mecA) was studied in the isolates by PCR.
The mean value of TBC in raw kebab and hamburger samples was 6.72 ± 0.68 log CFU/g and 6.64 ± 0.66 log CFU/g, respectively. E. coli had the highest prevalence rate among the investigated pathogenic bacteria in kebab (70%) and hamburger samples (48%). Salmonella spp., L. monocytogenes, and S. aureus were also recovered from 58, 50, and 36% of kebab samples, respectively. The contamination of hamburger samples was detected to S. aureus (22%), L. monocytogenes (22%), and Salmonella spp. (10%). In the antimicrobial susceptibility tests, all isolates exhibited high rates of antibiotic resistance, particularly against amoxicillin, penicillin, and cefalexin (79.66-100%). The bla was the most common resistant gene in the isolates of E. coli (52.54%) and Salmonella spp. (44.11%). Fourteen isolates (23.72%) of E. coli and 10 isolates (29.41%) of Salmonella spp. were positive for bla. Also, 16 isolates (55.17%) of S. aureus and 10 isolates (27.27%) of L. monocytogenes were positive for mecA gene.
The findings of this study showed that raw kebab and hamburger are potential carriers of antibiotic-resistance pathogenic bacteria, which can be a serious threat to public health.
近年来，许多国家对即食（RTE）食品的消费兴趣有所增加。然而，RTE 产品，特别是由肉类制成的产品，可能是抗生素耐药食源性病原体的潜在载体。考虑到烤肉串和汉堡包是伊朗最受欢迎的 RTE 肉类产品，本研究旨在调查从快餐店和餐馆采集的生烤肉串和汉堡包样本中常见食源性病原体（大肠杆菌、沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特菌）的流行率和抗生素耐药性。因此，研究了样本中的总细菌计数（TBC）以及食源性病原体的患病率和抗生素图谱模式。此外，还通过 PCR 研究了分离物中抗生素耐药基因（bla、bla bla 和 mecA）的存在。
生烤肉串和汉堡包样本的 TBC 平均值分别为 6.72±0.68 log CFU/g 和 6.64±0.66 log CFU/g。在烤肉串和汉堡包样本中，大肠杆菌是调查的病原菌中检出率最高的细菌，分别为 70%和 48%。从 58%的烤肉串样本、50%的汉堡包样本和 36%的烤肉串样本中也分离出了沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌。汉堡包样本的污染检测到金黄色葡萄球菌（22%）、单核细胞增生李斯特菌（22%）和沙门氏菌（10%）。在抗生素敏感性试验中，所有分离物均表现出较高的抗生素耐药率，尤其是对阿莫西林、青霉素和头孢氨苄（79.66-100%）。bla 是大肠杆菌（52.54%）和沙门氏菌（44.11%）分离株中最常见的耐药基因。14 株大肠杆菌（23.72%）和 10 株沙门氏菌（44.11%）分离株bla 阳性。此外，16 株金黄色葡萄球菌（55.17%）和 10 株单核细胞增生李斯特菌（27.27%）分离株 mecA 基因阳性。
本研究结果表明，生烤肉串和汉堡包可能是携带抗生素耐药病原菌的潜在载体，这可能对公众健康构成严重威胁。
