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OJVRTM
Online Journal of
Veterinary Research©
Volume 21(10):681-687, 2017.
Antibiotic resistance and prevalence of Listeria monocytogenes in food
Fateme Sahebi MSc 1, Akram Astani2,4, Negar Hamidian MSc 3, Ali Heydari3, Fateme Akrami Mohajeri2,5*
1,3,5 Food
Safety and Hygiene, 2Zoonotic
Diseases Research Center, 3Public Health , 4Microbiology, Shahid Sadoughi
University of Medical Sciences, Yazd, Iran.
ABSTRACT
Sahebi F, Astani A, Hamidian N, Heydari A, Mohajeri FA.,
Antibiotic resistance and prevalence of Listeria spp. isolates in fast food, Onl J Vet Res., 21(10):681-687, 2017. Consumption of fast food is now common and Listeria
monocytogenes a pathogenic bacteria, is transmitted
through food. Authors report prevalence and antibiotic resistance of Listeria spp isolates
from fast food sold in sandwich shops in Yazd, Iran. Two hundred eighty
ready-to-eat food samples were collected for isolation of Listeria spp by enrichment, selective
culture media and biochemical tests. Positive samples were confirmed by PCR. Thirty five samples (12.5%) were contaminated by Listeria monocytogenes 14 (5%), L innocua 18 (6.4 %) and L seeligeri
3 (1.1%). Listeria monocytogenes was found in salads of olivieh 6.2%, season 4.4%, pasta 6.5% and chicken 4.3%, and
in chicken liver 2.1%. Listeria monocytogenes was resistant to
ampicillin 64%, tetracycline 50%, penicillin 42% and chloramphenicol 35%. In
food samples 42.8% bacteria were resistant to 1
antibiotic, 21.4% to 2 and 35.7% to several. Lowest resistance to antibiotics
was found in Listeria seeligeri
and highest in Listeria innocua
Keywords: Listeria
monocytogenes, fast food, prevalence, resistance, PCR.