Profiles of Campylobacter jejuni from raw retail chicken meat: genetic diversity, pathogenic features, and antibiotic resistance

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-06-10 DOI:10.1111/ijfs.17277

Harun Hizlisoy, Mukaddes Barel, Adalet Dishan, Serhat Al, Candan Gungor, Kursat Koskeroglu, H. Burak Disli, Serhat Hizlisoy, Nurhan Ertas Onmaz, Yeliz Yildirim, Zafer Gonulalan, K. Semih Gumussoy

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Abstract

The study aimed to assess Campylobacter jejuni prevalence in chicken meat, biofilm formation, virulence factors, antibiotic resistance, and molecular typing. In the study, 200 chicken meat samples were collected from local outlets and 51 (25.5%) isolates were identified as C. jejuni. Resistance rates to ampicillin, tetracycline, sulfamethoxazole/trimethoprim, and ciprofloxacin were 59%, 60%, 64%, and 64% respectively. Many of the isolates (49%) exhibited multidrug resistance. Beta-lactamase and tetracycline resistance genes were found in 82.3% and 86.2% of isolates, respectively. Virulence genes were detected in various proportions. Biofilm formation was weak to moderate. ERIC-PCR showed varied band profiles. Whole genome sequencing confirmed findings. The study highlights C. jejuni presence with antibiotic resistance, virulence and biofilm features in chicken meat, posing public health risks.

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生鲜零售鸡肉中空肠弯曲菌的特征：遗传多样性、致病特征和抗生素耐药性

这项研究旨在评估空肠弯曲菌在鸡肉中的流行率、生物膜的形成、毒力因子、抗生素耐药性和分子分型。研究从本地销售点收集了 200 份鸡肉样本，其中 51 份（25.5%）被鉴定为空肠弯曲菌。对氨苄西林、四环素、磺胺甲恶唑/三甲氧苄青霉素和环丙沙星的耐药率分别为 59%、60%、64% 和 64%。许多分离物（49%）表现出多药耐药性。82.3%和86.2%的分离株中分别发现了β-内酰胺酶和四环素耐药基因。在不同比例的分离物中检测到了毒性基因。生物膜形成从弱到强。ERIC-PCR显示出不同的条带轮廓。全基因组测序证实了研究结果。该研究强调了鸡肉中存在的空肠大肠杆菌具有抗生素耐药性、毒力和生物膜特征，对公众健康构成风险。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.