Prevalence, antimicrobial resistance and virulence traits in enterococci from food of animal origin in Turkey

Basit Öğe Kaydı
dc.authoridTURKYILMAZ, SUHEYLA/0000-0002-1363-4534
dc.contributor.authorYilmaz, Ebru Sebnem
dc.contributor.authorAslantas, Ozkan
dc.contributor.authorOnen, Sevda Pehlivanlar
dc.contributor.authorTurkyilmaz, Suheyla
dc.contributor.authorKurekci, Cemil
dc.date.accessioned2024-09-18T20:16:56Z
dc.date.available2024-09-18T20:16:56Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objective of this work was to investigate the antibiotic susceptibility, the mechanisms implicated and the potential virulence genes (gelatinase [ge/E], cytolysins [cylA, cylM, cylB], cell wall adhesins [efaAfs and efaAfrn], enterococcal surface protein [esp], sex pheromones [cpd, cob, ccf], enhanced expression of pheromone [eep], aggregation substance [aggA]) in enterococci isolated from retail chicken and beef meat samples in Hatay, Turkey. Hundred-one (96%) isolates from chicken meat and sixty-three (63%) from minced meat isolates showed resistance to at least one of the 12 antimicrobial agents tested. The highest frequency of resistance was against tetracycline (89.5% and 53%), erythromycin (59% and 2%), ciprofloxacin (35.2% and 12%) and trimethoprim/sulfamethoxazole (34.3% and 7%) for isolates from chicken and beef samples, respectively. The ermB, tetM and tetL genes were predominantly detected by PCR. Five enterococci from chicken meat were found to be phenotypically resistant to vancomycin and carried the vanA gene. The presence of virulence genes including gelE, ccf, cpd, efaAfs, and aggA were frequently detected. The results of this study show that retail chicken and beef meat is source of concern for public health due to having high prevalence of antibiotic resistance and as well as harbouring virulence factors. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipMKU Scientific Research Project Fund [BAP-413]en_US
dc.description.sponsorshipThis project is financially supported by MKU Scientific Research Project Fund (Project Number: BAP-413). We thank Dr. wErrol Hassan (The University of Queensland) for his valuable comments on the manuscript.en_US
dc.identifier.doi10.1016/j.lwt.2015.10.009
dc.identifier.endpage26en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84950143580en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage20en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2015.10.009
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9817
dc.identifier.volume66en_US
dc.identifier.wosWOS:000367413200004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnterococcus spp.en_US
dc.subjectMulti-drug resistanceen_US
dc.subjectChicken meaten_US
dc.subjectVirulence genesen_US
dc.titlePrevalence, antimicrobial resistance and virulence traits in enterococci from food of animal origin in Turkeyen_US
dc.typeArticleen_US

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