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Online Journal of Veterinary Research


Volume 21(12): 766-776, 2017.

Identification and characterization of resistant Arcobacter spp. isolated from meat products


Amir Shakerian1* (PhD), Ebrahim Rahimi1 (PhD), Farhad Safarpoor Dehkordi2(DVM)


1Department of Food Hygiene, School of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, P.O.Box 166,Shahrekord, 2Department of Food Hygiene and Quality Control, College of Veterinary Medicine, University of Tehran, Iran.



Shakerian A, Rahimi E, Dehkordi FS., Identification and characterization of resistant Arcobacter isolated from meat products, Onl J Vet Res., 21(12): 766-776, 2017. Authors describe prevalence, virulence genes and antibiotic resistance of Arcobacter species isolated from meat products. Samples were cultured and results confirmed by PCR. Disk diffusion was done to determine antimicrobial resistance. Of 340 samples, 47 (13.82%) were positive for Arcobacter with A. butzleri 10.29% and A. skirrowii 0.08%. Minced meat was contaminated in 33.4% samples but nuggets and sausage were free from Arcobacter. The most common virulence factors in Arcobacter spp were cadF, ciaB, mviN and pldA and least, hecA and hecB. We found high antibiotic resistance to tetracycline (100%), ampicillin (100%), penicillin (91.48%), gentamycin (85.10%), erythromycin (80.85%), streptomycin (74.46%), clindomycin (57.44%), ciprofloxacin (57.44%), methicillin (55.31%) and chloramphenicol (51.06%).


Key words: Arcobacter species, Molecular characterization, Meat products, Antibiotic resistance pattern.