Occurrence, genetic characterization and antimicrobial resistance of extended spectrum ?-lactamase producing Escherichia coli isolated from Surk samples, a traditional turkish cheese

dc.contributor.authorKurekci, Cemil
dc.contributor.authorArkadas, Muge
dc.contributor.authorAvsar, Yahya Kemal
dc.date.accessioned2024-09-18T20:19:51Z
dc.date.available2024-09-18T20:19:51Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was carried out to provide information regarding the presence of extended spectrum beta-lactamase (ESBL) producing Escherichia coli isolated from Surk cheese samples. For this purpose, ESBL-producing E. coli strains were isolated from 87 Surk samples and isolates were screened for the common ESBL-types, presence of integrons and sul genes via PCR. All ESBL-producing E. coli strains were also allotted to phylogenetic groups and typed by PFGE. Twelve ESBL-producing E. coli (13.8 %) displayed eight distinct PFGE profiles and were exhibited resistance to tetracycline (41.7 %), trimethoprim-sulfamethoxazole (25 %), doxycycline (25 %) and chloramphenicol (16.7 %). Eleven isolates carried the bla (CTX-M-15) gene (n = 7) and bla (CTX-M-15) + bla (TEM-1) genes (n = 4). Eleven isolates carried class1 and 2 integrons (intl1, 9 isolates and intl1 + intl2, two isolates) whereas four isolates carried sul1 (n = 2) and both sul1 + sul2 (n = 2) genes. The current study revealed a high rate of E. coli producing CTX-M-15 enzymes indicating a significant source for this organism in humans.en_US
dc.description.sponsorshipMustafa Kemal University [BAP-14024]en_US
dc.description.sponsorshipPart of this study belonged to master thesis of MH and was received a grant from Mustafa Kemal University (BAP-14024). We gratefully thank Dr. Ozlem Unaldi (Public Health Institution of Turkey, Ankara) for the PFGE analysis. We are also thankful to Prof. Dr. Ozkan Aslantas (Mustafa Kemal University, Hatay) for improving the manuscript.en_US
dc.identifier.doi10.1007/s11694-016-9355-7
dc.identifier.endpage714en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84982805331en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage709en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-016-9355-7
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9897
dc.identifier.volume10en_US
dc.identifier.wosWOS:000381147500034en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectESBLen_US
dc.subjectE. colien_US
dc.subjectSurk cheeseen_US
dc.subjectCTX-Men_US
dc.titleOccurrence, genetic characterization and antimicrobial resistance of extended spectrum ?-lactamase producing Escherichia coli isolated from Surk samples, a traditional turkish cheeseen_US
dc.typeArticleen_US

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