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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.

 

 

 


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