Toxinotyping and antimicrobial resistance of Clostridium perfringens isolated from processed chicken meat products

Abstract

IntroductionThe toxinotyping and antimicrobial susceptibility of Clostridium perfringens strains isolated from processed chicken meat were determined.Material and MethodsTwo hundred processed chicken meat samples from luncheon meats, nuggets, burgers, and sausages were screened for Clostridium perfringens by multiplex PCR assay for the presence of alpha (cpa), beta (cpb), epsilon (etx), iota (ia), and enterotoxin toxin (cpe) genes. The C. perfringens isolates were examined in vitro against eight antibiotics (streptomycin, amoxicillin, ampicillin, ciprofloxacin, lincomycin, cefotaxime, rifampicin, and trimethoprim-sulfamethoxazole)ResultsAn overall of 32 C. perfringens strains (16%) were isolated from 200 processed chicken meat samples tested. The prevalence of C. perfringens was significantly dependent on the type of toxin genes detected (P = 0.0), being the highest in sausages (32%), followed by luncheon meats (24%), burgers (6%), and nuggets (2%). C. perfringens type A was the most frequently present toxinotype (24/32; 75%), followed by type D (21.9 %) and type E (3.1%). Of the 32 C. perfringens strains tested, only 9 (28%) were enterotoxin gene carriers, with most representing type A (n = 6). C. perfringens strains differed in their resistance/susceptibility to commonly used antibiotics. Most of the strains tested were sensitive to ampicillin (97%) and amoxicillin (94%), with 100% of the strains being resistant to streptomycin and lincomycin. It is noteworthy that the nine isolates with enterotoxigenic potential had a higher resistance than the non-enterotoxigenic ones. ConclusionThe considerably high C. perfringens isolation rates from processed chicken meat samples and resistance to some of the commonly used antibiotics indicate a potential public health risk. Recent information about the isolation of enterotoxigenic C. perfringens type E from chicken sausage has been reported.

Resistance of Gram-Positive Bacteria to Current Antibacterial Agents and Overcoming Approaches

“…Clostridium perfringens is also a pathogenic bacterium that may come from contaminated food and causes gastrointestinal infections mediated by toxins release. Resistance of C. perfringens was developed to antibiotics that are used in farms such as streptomycin, lincomycin, trimethoprim-sulfamethoxazole, with lower resistance percentage to ciprofloxacin, cefotaxime, and rifampicin [54,55].…”

Insight of Prevalence, Toxin Typing and Antimicrobial Susceptibility of Egyptian Clostridium perfringens Isolates Recovered from Broiler, Layer and Breeder Chicken Flocks

“…Resistance of C. perfringens the most common antibiotics become recorded (Shojadoust et al 2010), and also there were MDR isolates as detected in Iran 34.17% (Akhi et al 2015), this may be due to the wide spread of the antimicrobials in combating infections. Resistance rate of C. perfringens to tetracycline 66and 56.2% (Tansuphasiri et al 2005) and 87.5% to neomycin (Shojadoust et al 2010), while the percentage of resistance to β-lactams was less than 7% (Silva et al 2014;Hamza et al 2017;Chon et al 2018;Mwangi et al 2019).…”

Alpha toxin production potential and antibiotic resistance patterns of clostridium perfringens isolates from meat samples

“…Similar to Clostridium was cultured from meat sample and sample was prepared containing pure toxin [12]. Antibody of interest was coated in ELISA plate.…”