Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization

Onmaz, Nurhan Ertaş; Yıldırım, Yeliz; Karadal, Fulden; Hızlısoy, Harun; Al, Serhat; Güngör, Candan; Disli, H. Burak; Barel, Mukaddes; Dışhan, Adalet; Tegin, R. Adil Akai; Şimşek, Emrah

doi:10.1016/j.lwt.2020.109940

Cited by 21 publications

(10 citation statements)

References 35 publications

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“…In this study, 70.83% (17 out of 24) of E. coli isolates expressed resistance to at least three different classes of antibiotics and were regarded as MDR E. coli strains. The MDR rates of E. coli isolated from food samples reported in this study was significantly higher than that reported in Korea (12.5%) [25], Turkey (20%) [36], and Egypt (51.42%) [35], and lower than that reported in China (100%) [28] and Mexico (92.4%) [23]. The continuous global resistance among E. coli strains of food origins have been considered a serious threat to the public health and a major concern in food safety [16].…”

Section: Discussioncontrasting

confidence: 73%

Prevalence, Phylogroups, Antimicrobial Susceptibility and GE-Netic Diversity of <em>Escherichia coli</em> Isolates From Food Products

Pakbin¹,

Allahyari²,

Amani³

et al. 2021

Preprint

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The emergence of multi-drug resistant E. coli is an important matter of increasing considerable concern to global public health. The aim of this study was to investigate the incidence, antibiotic resistance pattern, phylogroups and genetic variation of E. coli isolates from raw milk, vegetable salad and ground meat samples. Methods: Culture-based techniques, Kirby-Bauer disk diffusion susceptibility testing, PCR and RAPD assays were used to determine the incidence rate, antimicrobial resistance pattern, phylogenetic groups and genetic diversity of the E. coli isolates. Results: E. coli isolates were highly resistant to amoxicillin (79.16%), trime-thoprim-sulfamethoxazole (70.83%), amoxicillin-clavulanic acid (62.50%), tetracycline (54.16%), chloramphenicol (54.16%), nitrofurantoin (54.16%), ampicillin (45.83%), streptomycin (45.83%), and kanamycin (33.33%); and completely susceptible to norfloxacin and azithromycin. 70.83% of the isolates were multi-drug resistant. Most E. coli isolates (46%) belonged to phylogroup A. RAPD with UBC245 primer categorized the isolates into 11 clusters. A high level of genetic di-versity was found among the isolates; however, 33.3% of the isolates were grouped in a major cluster (R5). Conclusions: Antibiotic resistance patterns are randomly distributed among the ge-netic clusters. Novel, practical, efficient food safety control and surveillance systems of multi-drug resistant foodborne pathogens are required to control the foodborne pathogen contamina-tion.

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Section: Discussioncontrasting

confidence: 73%

Prevalence, Phylogroups, Antimicrobial Susceptibility and GE-Netic Diversity of <em>Escherichia coli</em> Isolates From Food Products

Pakbin¹,

Allahyari²,

Amani³

et al. 2021

Preprint

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“…The salmon pieces were sterilised according to the methods reported by Onmaz et al . (2020) and King et al . (2019).…”

Section: Methodsmentioning

confidence: 95%

Kojic acid and tea polyphenols inactivate Escherichia coli O157:H7 in vitro and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA

Wang

Fang

et al. 2021

Int J of Food Sci Tech

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Summary The development of effective natural antibacterial agents is important due to the insecurity of synthetic antimicrobial agents and consumer preferences. In this study, kojic acid (KA) and tea polyphenols (TP) were found to exhibit synergistic inhibitory effect against Escherichia coli O157:H7 with a fractional inhibitory concentration index of 0.25. KA combined with TP at 25% of their minimum inhibitory concentrations (MICs) completely inactivated E. coli O157:H7 within 4 h. Subsequently, propidium iodide uptake tests, genomic DNA interaction analysis, molecular docking, field emission scanning electron microscopy and biofilm formation assay were conducted to understand the synergistic antibacterial mechanism of KA‐TP. The results demonstrated that KA‐TP attacked the cell membrane cooperatively, thus disturbing membrane integrity and cell structure, and KA could bind to the genomic DNA to affect the biofilm formation of E. coli O157:H7. Moreover, the contamination of E. coli O157:H7 on raw salmon fillets was eliminated to varying degrees after soaking treatments with KA and/or TP for 30 min. The depuration effect was further enhanced when KA combined with TP, and more than 2‐log reduction of E. coli O157:H7 was obtained under the treatment of KA‐TP at 2 MIC, suggesting that KA‐TP may serve as a natural compound disinfectant for ready‐to‐eat aquatic products.

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“…In similar studies, different proportions of EPS-producing strains and adherence ability have been found. Onmaz et al [19] reported that 24% of E. coli strains isolated were EPS producers, and 36% showed at least weak adhesion ability. The majority of studies were based solely on using the adhesion ability to classify the strains as biofilm-forming [6,[20][21][22]; however, we recommend performing both tests to have a better characterization of the main factors that lead the strains to produce biofilms.…”

Section: Discussionmentioning

confidence: 99%

Efficacy of Novel Bacteriophages against Escherichia coli Biofilms on Stainless Steel

et al. 2021

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Biofilm formation by E. coli is a serious threat to meat processing plants. Chemical disinfectants often fail to eliminate biofilms; thus, bacteriophages are a promising alternative to solve this problem, since they are widely distributed, environmentally friendly, and nontoxic to humans. In this study, the biofilm formation of 10 E. coli strains isolated from the meat industry and E. coli ATCC BAA-1430 and ATCC 11303 were evaluated. Three strains, isolated from the meat contact surfaces, showed adhesion ability and produced extracellular polymeric substances. Biofilms of these three strains were developed onto stainless steel (SS) surfaces and enumerated at 2, 12, 24, 48, and 120 h, and were visualized by scanning electron microscopy. Subsequently, three bacteriophages showing podovirus morphology were isolated from ground beef and poultry liver samples, which showed lytic activity against the abovementioned biofilm-forming strains. SS surfaces with biofilms of 2, 14, and 48 h maturity were treated with mixed and individual bacteriophages at 8 and 9 log10 PFU/mL for 1 h. The results showed reductions greater than 6 log10 CFU/cm2 as a result of exposing SS surfaces with biofilms of 24 h maturity to 9 log10 PFU/mL of bacteriophages; however, the E. coli and bacteriophage strains, phage concentration, and biofilm development stage had significant effects on biofilm reduction (p < 0.05). In conclusion, the isolated bacteriophages showed effectiveness at reducing biofilms of isolated E. coli; however, it is necessary to increase the libraries of phages with lytic activity against the strains isolated from production environments.

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Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization

Cited by 21 publications

References 35 publications

Prevalence, Phylogroups, Antimicrobial Susceptibility and GE-Netic Diversity of <em>Escherichia coli</em> Isolates From Food Products

Prevalence, Phylogroups, Antimicrobial Susceptibility and GE-Netic Diversity of <em>Escherichia coli</em> Isolates From Food Products

Kojic acid and tea polyphenols inactivate Escherichia coli O157:H7 in vitro and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA

Efficacy of Novel Bacteriophages against Escherichia coli Biofilms on Stainless Steel

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