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OJVRTM
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.
ABSTRACT
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.
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