جداسازی و شناسایی گونه‌های سالمونلای مقاوم به آنتی بیوتیک از پنیرهای محلی کوزه و پوستی

نویسندگان
نفیسه دعوتی 1
فاطمه چهری 2
1 استادیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.21.152.64
چکیده
امروزه ظهور سویه‌های میکروبی مقاوم به آنتی‌بیوتیک در مواد غذایی رو به گسترش است که این امر درمان آنتی‌بیوتیکی مصرف کننده دچار عفونت غذایی را مشکل می‌کند. یکی از منایع غذایی که می‌تواند فرد را دچار عفونت غذایی کند محصولات لبنی تولید شده از شیر خام است و یکی از باکتری‌های مقاوم شده به انواع آنتی‌بیوتیک‌ها سالمونلا می‌باشد. هدف از این مطالعه بررسی حضور گونه‌های سالمونلای مقاوم به آنتی‌بیوتیک در پنیرهای کوزه و پوستی، تولید شده از شیر خام در غرب کشور، است. به این منظور گونه‌های سالمونلایی محتمل در پنیر کوزه از بوکان و پنیرهای پوستی از لرستان و کرمانشاه جداسازی گردید و پس از شناسایی فنوتیپی اولیه و تست‌های بیوشیمیایی، مورد شناسایی مولکولی توسط تکثیر ژن ناحیه 16S rRNA توسط پرایمرهای U1492R و B27F گردید. سپس جدایه‌ها از نظر مقاومت به آنتی‌بیوتیک‌های تتراسایکلین، اگزاکسیلین، پنی‌سیلین و آمپی‌سیلین بررسی شدند. نتایج حضور سالمونلا اینتریکا زیرگونه تایفی موریوم را در هر سه نوع پنیر در بین 14 جدایه انتروکوکوسی تایید کرد. گونه‌های شناسایی شده از هر سه نوع پنیر به اگزاکسیلین، پنی‌سیلین و آمپی‌سیلین و گونه شناسایی شده از پنیر پوستی لرستان به تتراسایکیلین مقاوم بودند. اما گونه‌های شناسایی شده در پنیرهای پوستی کرمانشاه و کوزه بوکان به تتراسایکیلین حساس بودند. نتایج این مطالعه نشان می‌دهد پنیرهای محلی پوستی و کوزه در برخی مناطق غرب کشور می‌تواند حامل نژادهای سالمونلای مقاوم به آنتی‌بیوتیک باشد و در صورت عفونت میکروبی ناشی از پنیرهای آلوده، درمان آن با آنتی‌بیوتیک ممکن است به سختی انجام شود.
کلیدواژه‌ها
مقاومت آنتی‌بیوتیکی
پنیر
سالمونلا

موضوعات

عنوان مقاله English

Isolation and identification of antibiotic-resistant Salmonella spp. from local Koozeh and Poosti cheeses

نویسندگان English

Nafiseh Davati 1
Fatemeh Chehri 2
1 Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
2 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
چکیده English

Nowadays, the occurrence of antibiotic-resistant bacterial strains in food is increasing, which makes antibiotic treatment of infected food more difficult. One of the food sources that can cause foodborne infection is dairy products made from raw milk and one of the bacteria resistant to various antibiotics is Salmonella. The aim of this study was to investigate the presence of antibiotic-resistant Salmonella species in Poosti and Koozeh cheeses produced from raw milk in western Iran. For this purpose, the probable Salmonella species were isolated in Koozeh cheese from Bukan and Poosti cheese from Lorestan and Kermanshah. After initial phenotypic identification and biochemical testing, molecular identification was performed by amplification of the 16S rRNA gene with primers U1492R and B27F. The isolates were tested for resistance to tetracycline, oxacillin, penicillin and ampicillin. The results confirmed the presence of Salmonella enterica subspecies Typhimurium in all three cheeses among 14 Enterococcus isolates. The species of all three cheese were resistant to oxacillin, penicillin and ampicillin and the identified species of Lorestan Poosti cheese were resistant to tetracycline. But the identified species in Kermanshah Poosti cheese and Bukan Koozeh cheese were sensitive to tetracycline. The results of this study indicate that local Poosti and Koozeh cheeses in some western parts of the country may be carriers of antibiotic-resistant Salmonella strains and that in case of microbial infection caused by contaminated cheese, treatment with antibiotics may be difficult.

کلیدواژه‌ها English

Antibiotic-resistant
Cheese
Salmonella
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