Volume 7, Issue 2 (May 2019)                   Res Mol Med (RMM) 2019, 7(2): 9-18 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Taghizadeh M, Javadian B, Rafiei A, Taraghian A, Moosazadeh M. Antimicrobial resistance and virulence of Salmonella spp. from foods in Mazandaran. Res Mol Med (RMM). 2019; 7 (2) :9-18
Abstract:   (3447 Views)
Background: SSalmonella is the most important source of food-borne infections around the world. Human salmonellosis is also caused by the consumption of fresh fruit and vegetable salads contaminated with Salmonella spp. We aimed to detect Salmonella spp. in hamburgers, vegetable salads, and cream-filled pastries from various sources in Mazandaran and assess their pathogenicity and antimicrobial resistance.
Materials and methods: A total of 90 samples, i.e., hamburgers, vegetable salads, and cream-filled pastries (30 samples of each), were randomly collected. Biochemical and serological tests were performed to detect the Salmonella spp. Antimicrobial susceptibility tests were performed by the disc diffusion method and the virulent genes were examined using polymerase chain reaction (PCR). All the examined Salmonella serovars in this study showed positive amplification for the virulence genes invA, spv, and viaB.
Results: Salmonella spp. were detected in 54 of the 90 samples based on biochemical tests. Of these, 46 isolates (85.2%) were recovered by the 16S-23S rRNA PCR test, of which 19 (41.4%) represented the S. typhimurium serotype, 15 (32.7%) represented the S. enteritidis serotype, and 2 (4.4%) represented the S. typhi serotype. These Salmonella serotypes (19 S. typhimurium, 15 S. enteritidis, and 2 S. typhi; 36 in total) were sensitive to all the tested antibiotics: Ampicillin, 22/36 (61.11%); Streptomycin 22/36 (61.11%); Cefotaxime 23/36 (63.88); Gentamycin 36/36 (100%), and Tetracycline 36/36 (100%). However, a few of these serotypes exhibited slight resistance to ampicillin (4/36; 11.11%) and cefotaxime 2/36 (5.55%).
Conclusion: These results would greatly help in understanding the prevalence of virulence genes and antibiotic sensitivity among Salmonella serovars in hamburgers, vegetable salads, and cream-filled pastries.
Full-Text [PDF 919 kb]   (307 Downloads)    
Type of Study: Research | Subject: Microbiology
Received: 2019/07/13 | Accepted: 2019/08/3 | Published: 2019/05/15

Add your comments about this article : Your username or Email:

Send email to the article author

© 2020 All Rights Reserved | Research in Molecular Medicine

Designed & Developed by : Yektaweb