Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Arch Razi Inst. 2024 Feb 1;79(1):41-54. doi: 10.32592/ARI.2024.79.1.41. eCollection 2024 Feb.
spp. genera is one of the most common causes of microbial enteritis worldwide. This study aimed to find out how common Campylobacter organisms were in raw meat from large livestock in Iran, as well as to determine their antibiotic susceptibility profiles. Several 550 fresh, ready-to-eat meat samples were collected from slaughterhouses, butcher shops, and restaurants in the study region. The samples were collected from cattle (n=138), goats (n=102), camels (n=56), and sheep (n=254). spp. were isolated and identified using normal bacteriological methods and polymerase chain reaction (PCR). Genotyping was performed using PCR to identify virulence genes. The disc diffusion technique was used to determine antibiotic susceptibility. The two spp. were found in 84 (15.27%) of the 550 meat samples tested. Cattle and camel samples accounted for the highest (52.38%) and lowest (3.57%) frequencies of spp., respectively. There were significant differences in the prevalence of spp. in cattle (2=43.04 or OR=7.68, CI=3.40-17.30, <0.01). and accounted for 82.14% (n=69) of spp. isolated from raw meat. While was found in 39.28% of the samples (n=33), was observed in 42.85% (n=36). Other spp. formed 17.85 % (n=15) of the samples. The most common genotypes observed in bacteria collected from different types of large animal samples were (100%) and (100%). On the other hand, (7.69%) was the strain found with the lowest incidence in different large animal samples. The most frequent genotypes found in bacteria were (100%) and (100%). isolates (0%), (0%), (0%), and (0%) were detected with the lowest frequency in several samples from large livestock. spp. isolated from different sample types and sources were 100% sensitive to and . The isolates were reported to be resistant to (76.93%), (69.24%), (69.24%), (69.24%), and (69.24%). According to this study, was found in food from factory farming. Consequently, the disease can be transmitted by eating raw or undercooked meat. Therefore, proper handling and preparation of meat meals, as well as hygiene measures from the slaughterhouse to the retailer, are critical in preventing infections.
spp. 属是全世界微生物性肠炎最常见的原因之一。本研究旨在了解伊朗大型牲畜生肉中弯曲杆菌属的存在情况及其抗生素敏感性特征。从研究区域的屠宰场、肉铺和餐馆采集了 550 个新鲜的、即食的肉样本。样本取自牛（n=138）、山羊（n=102）、骆驼（n=56）和绵羊（n=254）。采用常规细菌学方法和聚合酶链反应（PCR）分离并鉴定 spp.。采用 PCR 进行基因分型以鉴定毒力基因。采用纸片扩散法测定抗生素敏感性。在 550 个测试的肉样本中发现有两种 spp. 存在于 84 个样本中（15.27%）。牛和骆驼样本的 spp. 出现率最高（52.38%）和最低（3.57%）。牛的 spp. 患病率存在显著差异（=43.04 或 OR=7.68，CI=3.40-17.30，<0.01）。 spp. 从生肉中分离出的占 82.14%（n=69）。而 占 39.28%（n=33）， 占 42.85%（n=36）。其他 spp. 占样本的 17.85%（n=15）。从不同类型大动物样本中采集的 细菌中最常见的基因型为 （100%）和 （100%）。另一方面，在不同大动物样本中发现的 发生率最低的是 （7.69%）。从不同样本类型中分离出的 细菌的最常见基因型为 （100%）和 （100%）。 spp. 从不同样本类型和来源分离的细菌对 和 均 100%敏感。据报道，对 （0%）、 （0%）、 （0%）和 （0%）的分离株的敏感性最低，在来自大型牲畜的多个样本中发现。 spp. 从工厂化养殖食品中检出。因此，食用生肉或未煮熟的肉可能会导致疾病传播。因此，从屠宰场到零售商，对肉品进行适当的处理和准备以及采取卫生措施，对于预防 感染至关重要。
