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Öğe A first study of meat-borne enterococci from butcher shops: prevalence, virulence characteristics, antibiotic resistance and clonal relationship(Springer, 2024) Cebeci, Tugba; Tanriverdi, Elif Seren; Otlu, BarisIntroductionEnterococcus, which used to be thought of as a harmless commensal living in the digestive tract, has now become a highly resistant and highly contagious pathogen that makes nosocomial infections much more common. This study examined enterococci species and their antibiotic resistance phenotypes and genotypes and virulence gene content in Turkish ground beef samples. Methodology A total of 100 ground beef samples were analyzed between May 2020 and May 2021. The isolated strains were identified via matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and confirmed using polymerase chain reaction (PCR) after which they were divided into several species using PCR and tested for antibiotic resistance against 19 antimicrobial agents using the disc diffusion method. The genetic similarity analysis, pulsed-field gel electrophoresis (PFGE) was performed. Results A total of 93 isolates in ground beef were identified, comprised of E. faecalis 72.04%; E. hirae- 11.82%; E. casseliflavous- 7.52%; E. faecium- 5.3%; E. gallinarium- 3.23%. The virulence genes observed in Enterococcus species were distributed as follows: gelE 88.1%, ace 53.7%, efaA 40.8%, asaI 19.3%, esp 6.4%, and cylA 1.07%. A high antibiotic resistance was recorded for tetracycline (43.01%), followed by ampicilin (17.2%), and chloramphenicol (13.9%). 17.2% of Enterococcus isolates were multidrug-resistant. The study determined the high prevalence of antibiotic resistance genes, specifically for tet(L) 10 (10.7%), aac(6')Ie-aph(2)-la 3 (3.2%), and ermB 3 (3.2%). The presence of efflux pump genes were identified in 74.1% of Enterococcus isolates. Genetic characterization of 67 E. faecalis isolates by PFGE revealed 41 pulsed-field gel electrophoresis (PFGE) patterns that were grouped into 15 clusters, which presented more than one strain with 100% similarity. Conclusion Isolates obtained from several areas and butchers had comparable patterns of PFGE, suggesting that the presence of circulating E. faecalis poses a potential public health concern in diverse districts. To mitigate the health hazards associated with the contamination of enterococci from raw to cooked meats, it is necessary to enhance the disinfection of butcheries, promote excellent hand hygiene among butchers, and implement appropriate meat storage and handling methods to prevent bacterial development.Öğe Investigation of prevalence, serotyping, and antibiotic resistance of Listeria monocytogenes in samples of meat, milk, and cheese from eastern Turkey(M H Schaper Gmbh Co Kg, 2022) Cebeci, Tugba; Karagulle, Burcu; Otlu, BarisThe aim of the present study was to investigate Listeria monocytogenes contamination in ground meat purchased from local butchers and raw cow milk and tulum cheese samples sold in public markets to identify serotypes of the obtained isolates and examine their antibiotic-resistance profiles. We microbiologically tested 300 samples of different origins for the presence of L. monocytogenes and confirmed the isolates found using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) and polymerase chain reaction, (PCR) after which they were serotyped and tested for antibiotic resistance against 8 antimicrobial agents using the disk diffusion method. L. monocytogenes was identified in 18 (6%) all of the collected samples. The serotypes of the 18 L.monocytogenes isolated in our study were 1/2b (3b) in 9 (50%), 1/2c (3c) in 4 (22.2%), 4b (4e, 4e) in 3 (16.7%), and 1/2a (3a) in 2 (11.1%) of the isolates. All isolates were found to be sensitive to ampicillin, erythromycin, gentamicin, chloramphenicol, penicillin, tetracycline, vancomycin, and sulfamethoxazole/trimethoprim. Although the isolates were sensitive to all commonly used antibiotics and given that L. monocytogenes serotypes were isolated in the examined samples, this pathogen should be closely monitored and its prevalence should be controlled using precautionary measures.Öğe Prevalence, virulence potential, antibiotic resistance profile, heavy metal resistance genes of Listeria innocua: A first study in consumed foods for assessment of human health risk in Northern Turkey(Springer, 2024) Cebeci, Tugba; Otlu, BarışListeria (L.) innocua is typically considered a non-pathogenic bacterium that can sometimes act as an opportunistic pathogen in severely immunocompromised patients. However, it plays an important role in food safety because it acts as an indicator organism for potential contamination and the effectiveness of sanitation methods. The aim of this study was to determine the prevalence, virulence genes, antibiotic resistance profiles, heavy metal and disinfectant resistance genes of L. innocua isolates from animal-derived foods. In this study, we isolated and characterized 39 L. innocua strains recovered from commonly 400 consumed beef meat, fresh fish meat, raw cow milk, and traditional cheese samples collected in Giresun, Turkey. The occurrence of virulence-associated genes was detected, such as plcA (97.4%), iap (35.8%), and hlyA (15.3%). A high incidence of resistance was recorded for fusidic acid (100%), followed by oxacillin (97.4%), clindamycin (82%), trimethoprim/sulfamethoxazole (69.2%), benzylpenicillin (41%), nitrofurantoin (35.8%), and fosfomycin (35.8%). Overall, 100% (39/39) of the isolates were resistant to at least one antibiotic, while 92.3% (36/39) of the isolate strains were multidrug resistant in the antimicrobial susceptibility tested. Among the L. innocua isolates (n = 39), 51.2%, 38.4%, 20.5%, 7.6%, 5.1%, 2.5%, and 2.5% were positive for qacH, cadA1, qacE, qacEΔ1-sul, qacJ, qacF, and qacG heavy metal and disinfectant resistance genes, respectively. The results highlight the need for more comprehensive studies to understand the monitoring and surveillance of L. innocua and their potential hazards to both humans and animals. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.Öğe Staphylococcus aureus in animal-derived food products: the prevalence, virulence, enterotoxin-encoding genes, antibiotic resistance and PFGE profiles in northern Turkey(Univ Zagreb Vet Faculty, 2024) Cebeci, Tugba; Otlu, Baris; Tanriverdi, Elif SerenThe aim of this research was to investigate the prevalence of Staphylococcus aureus (S. aureus) in raw milk, Tulum cheese, and ground beef samples, and to determine their virulence, enterotoxins, antibiotic resistance, and genetic relatedness. A total of 300 food samples were purchased from public markets within different districts of Giresun, Turkey. Fifty-two (17.3%) of these food samples tested positive for S. aureus isolation. Fifty-two S. aureus isolates were further analyzed for the presence of virulence genes. The virulence genes detected were icaA (9.6%) and icaD (84.6%). Enterotoxin-encoding genes of the sea, seb, sec, sed, see, seg, seh, sei, sej, sek, sel, sem, sen, seo, seq, ser, and seu groups were detected individually or in combination. Of the 52 S. aureus isolates, 1 methicillin-resistant S. aureus strain (1.9%) was isolated as having the mecA. The antibiotic susceptibility test of positive isolates showed resistance to cefoxitin (1.92%), tetracycline (11.5%), erythromycin (3.84%), ciprofloxacin (1.92%), gentamicin (1.92%), and fusidic acid (5.76%). Pulsed -field gel electrophoresis (PFGE) of the 52 isolates revealed 46 PFGE types, with 21 (40.3%) isolates grouped into 7 clusters. Some of the isolates from different districts showed clonal relatedness. The high occurrence of S. aureus strains in these products indicated a potential risk to humans. The results of this study indicated that dairy and meat products could be reservoirs of S. aureus strains that harbor several virulence factors and enterotoxin genes and the presence of these bacteria in foods may be a cause of concern for human health from food poisoning; therefore, hygienic measures and periodic bacteriological controls are necessary in all areas that provide these foods to the public, such as bazaars and butchers, to reduce contamination with foodborne pathogens.
