Isolation, characterization, and antimicrobial resistance profiles of and from raw meat of large livestock in Shahrekord, Iran.

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.