BackgroundShiga-toxigenic Escherichia coli strains are one of the most important foodborne bacteria with an emergence of antibiotic resistance. Foodborne STEC strains are mainly associated with presence of certain virulence factors and O-seogroups. The present investigation was done to study the distribution of virulence factors, O-serogroups and antibiotic resistance properties of Shiga-toxigenic Escherichia coli isolated from milk and dairy products.MethodsSix-hundred samples were randomly collected and immediately transferred to laboratory. All samples were cultured and E. coli strains were isolated. STEC strains were identified based on the presence of putative virulence factors and subtypes. STEC isolates were subjected to multiplex PCR and disk diffusion methods.ResultsOne-hundred and eighty-one out of 600 samples (30.16%) harbored E. coli. Prevalence of STEC strains was 10.66%. O157 (43.75%) and O26 (37.50%) were the most frequently identified serogroups. Aac(3)-IV (100%), CITM (96.87%) and tetA (76.56%) were the most commonly detected antibiotic resistance genes. STEC strains had the highest prevalence of resistance against ampicillin (100%), gentamicin (100%) and tetracycline (96.87%).ConclusionsKashk and dough were negative for presence of E. coli strains. High prevalence of resistant-O157 strains and simultaneous presence of multiple virulence factors pose an important public health problem regarding the consumption of raw milk and dairy products.

(92.77 %), oxacillin (83.13 %) and azithromycin (71.08 %). All MRSA bacteria were resistant to at least 2 antibiotics (100 %). TetK (80.72 %), linA (67.46 %), aadA1 (62.65 %), and msrA (55.42 %) were the most frequently identified resistance genes. SCCmec V (57.83 %), SCCmec Iva (55.42 %) and SCCmec IVb (30.12 %)

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Background: Methicillin-resistant Staphylococcus aureus is a resistant bacterium responsible for food poisoning. The present survey was done to assess the genotyping and antibiotic resistance of MRSA strains isolated from raw and frozen meat samples and assessment of the antimicrobial effects of Origanum vulgare against MRSA isolates. Methods: Two-hundred raw and frozen meat samples were collected and presence of MRSA was assessed using the culture. Disk diffusion was used to assess the antibiotic resistance of isolates. Isolates were subjected to PCR to obtain the virulence characters. Gas chromatography was used to determine chemical components of O. vulgare. Minimum Inhibitory Concentration and Minimum Bacterial Concentration of O. vulgare essential oil was also assessed. Results: Thirty two out of 200 meat samples (16%) were positive for MRSA. MRSA isolates had the highest resistance toward penicillin (100%), ceftaroline (100%), tetracycline (87.50%), and erythromycin (68.75%). Distribution of seA and eta genes amongst the raw and frozen meat samples were 75% and 58.33% and 50% and 33.33%, respectively. Β-Caryophyllene (31.10%), 1-Octen-3-ol (18.41%), 1,8-Cineole (15.19%), and Thujopsene (8.20%) were the most commonly identified chemical components.