MOLECULAR IDENTIFICATION AND ANTIBIOGRAM OF Enterococcus spp. ISOLATED ON ENTEROCOCCUS SELECTIVE DIFFERENTIAL (ESD) MEDIA FROM MEAT, MEAT PRODUCTS AND SEAFOOD IN LIBYA

Naas, Hesham; Almajdoubi, Zaid; Garbaj, Aboubaker M.; Azwai, Salah; Gammoudi, Fatim T.

doi:10.15414/jmbfs.2017.6.6.1264-1268

Cited by 7 publications

(11 citation statements)

References 19 publications

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“…This contradicts the study by Mus et al (2017) where E. faecalis 29 (26.6%), which carries one of the virulence-associated determinants, were simultaneously resistant to a minimum of one antibiotic. All enterococci strains screened for their antibiotic-resistant profiles revealed high multiresistance phenotype (Naas et al, 2017), which was contradicted by the findings from this study. Species-specific primers by Mus et al (2017) revealed E. faecalis as the predominant Enterococcus species carrying one or more virulence-associated determinants.…”

Section: Discussioncontrasting

confidence: 97%

“…The prevalence of E. faecalis from cultured Indian prawn at Damietta governorate, Egypt, was 7% (El-Far et al, 2015), which was similar to the findings of this study. However, higher prevalence within the range of 16.7–74.1% has been documented previously (Koluman et al, 2009; Jamet et al, 2012; Jahan et al, 2013; Pesavento et al, 2014; Boss et al, 2016; Chajecka-Wierzchowska et al, 2016; Mus et al, 2017; Naas et al, 2017).…”

Section: Discussionmentioning

confidence: 54%

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Antimicrobial Resistance, Virulence Determinants, and Biofilm Formation of Enterococcus Species From Ready-to-Eat Seafood

Igbinosa

Beshiru

2019

Front. Microbiol.

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Enterococcus species form an important population of commensal bacteria and have been reported to possess numerous virulence factors considered significantly important in exacerbating diseases caused by them. The present study was designed to characterize antibiotic-resistant and virulent enterococci from ready-to-eat (RTE) seafood. A total of 720 RTE shrimp samples comprising sauced shrimp ( n = 288), boiled shrimp ( n = 216), and smoked shrimp ( n = 216) obtained from open markets in Delta State, Nigeria, were assessed. Standard classical methods and polymerase chain reaction (PCR) were used in identifying the Enterococcus species. Potential virulence factors (β-hemolysis, gelatinase activity, S-layer, and biofilm formation) were assessed using standard procedures. The antibiotic susceptibility profile of the identified enterococci isolates was assayed using the Kirby–Bauer disc diffusion method. PCR was further used to screen selected antibiotic resistance and virulence genes. Prevalence of Enterococcus species from shrimp varieties is as follows: sauced, 26 (9.03%); boiled, 6 (2.78%); and smoked, 27 (12.50%), with an overall prevalence of 59 (8.19%) based on the occurrence of black hallow colonies after incubation. Enterococcus species detected include E. faecalis , 17 (28.8%); E. faecium , 29 (49.2%); E. gallinarum , 6 (10.2%); E. casseliflavus , 2 (3.4%); E. hirae , 3 (5.1%); and E. durans , 2 (3.4%). Biofilm occurrence among the shrimp varieties is as follows: 19/26 (73.1%) for sauced shrimps, 5/6 (83.3%) for boiled shrimps, and 16/27 (59.3%) for smoked shrimps. The phenotypic expression of the enterococci virulence revealed the following: S-layer, 59 (100%); gelatinase production, 19 (32.2%); and β-hemolysis, 21 (35.6%). An average of 3–11 virulence genes were detected in the Enterococcus species. The resistance profile of Enterococcus species is as follows: erythromycin, 29 (49.2%); vancomycin, 22 (37.3%); and tetracycline, 27 (45.8%). The frequency of occurrence of antibiotic resistance genes from the phenotypic resistant enterococci isolates to the macrolide, glycopeptide, and tetracycline antibiotics is as follows: erm A, 13/29 (44.8%); van A, 14/22 (63.6%); tet A, 14/27 (51.9%); tet M, 15/27 (55.6%); erm B, 4/29 (13.8%); and van B, 5/22 (22.7%). Findings from this study reveal the antibiotic resistance of enterococci strains of such species as E. durans, E. casseliflavus, E. gallinarum , and E. hirae . This study further revealed that RTE food products are reservoirs of potential virul...

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Section: Discussioncontrasting

confidence: 97%

Section: Discussionmentioning

confidence: 54%

Antimicrobial Resistance, Virulence Determinants, and Biofilm Formation of Enterococcus Species From Ready-to-Eat Seafood

Igbinosa

Beshiru

2019

Front. Microbiol.

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“…Generally, meat can be prone to microbial spoilage and can harbour a wide variety of foodborne and zoonotic agents, such as Campylobacter spp., Staphylococcus aureus, and Enterococcus spp. All these pathogens can be harboured within the gastrointestinal tract of food-producing animals and, hence, contamination to meat during the processing at an abattoir, with subsequent human illnesses, is a rational expectation (Naas et al 2017;Premarathne et al 2017;Tyson et al 2018). Several other bacterial zoonotic pathogens may exist and have been described already in different camel samples such as Salmonella, the Shiga toxin producing E. coli (O157:H7 and other serotypes), Listeria and Clostridium difficile (Bosilevac et al 2015;Esfandiari et al 2015;Stipetic et al 2016).…”

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confidence: 99%

“…Enterococci are, Gram-positive lactic acid bacteria, ubiquitous in the environment (in the soil, on plants, and in water), considered as common commensals of the gastrointestinal tract of mammals, birds, insects, and reptiles and can be found in foods, especially those of animal origin (Tyson et al 2018). Enterococcus faecalis and Enterococcus faecium, have recently emerged as opportunistic pathogens and ranked third among the leading causes of nosocomial infection including endocarditis, urinary tract infections, central nervous system, intra-abdominal and pelvic infections (Naas et al 2017). Enterococci have intrinsic resistance to several antibiotics and have the ability to exchange the genetic information between themselves and to non-pathogenic organisms by means of plasmids and transposon (Rozanska et al 2015).…”

mentioning

confidence: 99%

Prevalence of Campylobacter, Enterococcus and Staphylococcus aureus in slaughtered camels

Gwida¹,

Zakaria²,

El-Sherbiny³

et al. 2019

Vet. Med. - Czech

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The contribution of camels and their products (meat and offal) as potential reservoirs of foodborne pathogens is far from elucidated. Therefore, the purpose of this study was to investigate the contribution of camels as potential sources of different foodborne agents and to determine their antibiotic resistance profile. For this reason, one hundred apparently healthy camels admitted to the Zagazig abattoir (Sharkia province, Egypt) for slaughtering were studied. Three different specimens were collected from each camel including fresh faeces, raw meat and liver which were processed to determine the presence of different foodborne pathogens using standard bacteriological techniques. Antimicrobial susceptibility testing was also performed using the disc diffusion method. The occurrence of Campylobacter in the faeces, raw meat and liver were 20%, 33% and 15%, respectively, with the most prevalent C. coli (21%) followed by C. jejuni (0.7%) and C. lari (0.7%). Enterococcus spp. was isolated at 50%, 40%, and 43% from the examined faeces, meat and liver, respectively, with E. faecalis (24%) as the most widely identified bacterial spp. The respective specimens showed typical colonies of S. aureus with 15%, 45% and 25%, respectively, with an overall prevalence 28.3%. S. aureus was found to colonise workers hands (40%; 10/25), followed by E. faecalis (20%) while Campylobacter spp. was not detected in any of the tested workers’ hands. All recovered foodborne agents were found to be susceptible to enrofloxacin and resistant to rifampicin. The high loads of the pathogenic, as well as indicator bacteria in the raw camel meat, could indicate unhygienic conditions at the abattoir.

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“…Zoonotic microbes, such as Enterococcus sp., Staphylococcus aureus, and Campylobacter spp., and many other foodborne pathogens contaminate meat. The gastrointestinal tract of food-producing animals can harbor many of these pathogens, which can contaminate meat during processing at an abattoir, resulting in subsequent human illnesses [15]. The Kingdom of Saudi Arabia is projected to be the largest consumer of camel meat in the Arabian Gulf region, and the demand for camel meat is expected to grow as the population, number of visitors, and consumer preference for fresh camel meat increase.…”

Section: Introductionmentioning

confidence: 99%

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

Yehia

Al-Masoud

El‐Khadragy

et al. 2021

Animals

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Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

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MOLECULAR IDENTIFICATION AND ANTIBIOGRAM OF Enterococcus spp. ISOLATED ON ENTEROCOCCUS SELECTIVE DIFFERENTIAL (ESD) MEDIA FROM MEAT, MEAT PRODUCTS AND SEAFOOD IN LIBYA

Abstract: Keywords: 16S rDNA, antibiogram, enterococci, food, Libya

Cited by 7 publications

References 19 publications

Antimicrobial Resistance, Virulence Determinants, and Biofilm Formation of Enterococcus Species From Ready-to-Eat Seafood

Antimicrobial Resistance, Virulence Determinants, and Biofilm Formation of Enterococcus Species From Ready-to-Eat Seafood

Prevalence of Campylobacter, Enterococcus and Staphylococcus aureus in slaughtered camels

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

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