Molecular characterization of Escherichia coli recovered from traditional milk products in Kashan, Iran

Vet World Vol.10 October-2017 Article-16

Research Article

Veterinary World, 10(10): 1264-1268

https://doi.org/10.14202/vetworld.2017.1264-1268

Farhad Sharafati Chaleshtori¹, Navid Mazroii Arani², Esmat Aghadavod³, Afshin Naseri⁴, and Reza Sharafati Chaleshtori⁴

1. Department of Microbiology, Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran.
2. Department of Microbiology Food and Hygiene Control Laboratory, Deputy of Food and Drug, Kashan University of Medical Sciences, Kashan, Iran.
3. Department of Biochemistry, Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran.
4. Department of Nutrition, Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran.

Background and Aim: Shiga toxigenic Escherichia coli (STEC) strains as emerging groups of foodborne pathogens are responsible for most foodborne illnesses. The aim of this study was to determine the antibiotic resistance pattern in STEC isolated from traditional milk products and their molecular characterization.

Materials and Methods: A total of 116 samples were randomly purchased from local markets in Kashan, Iran, and evaluated for the occurrence of STEC by culturing and molecular methods. The antibiotic resistance of obtained isolates was determined by Kirby Bauer method. Furthermore, isolates were assayed for the presence of Shiga toxins (stx1 and stx2) and intimin gene (eae).

Results: The incidence of E. coli in 60 ice cream, 30 yoghurt, and 26 cheese samples was 8.33%, 10%, and 11.54%, respectively. The findings showed that 11 out of 11 (100%) E. coli had both stx1 and stx2 while eae gene was not found in E. coli isolated of traditional milk products. For E. coli strains carrying stx1 and stx2, highest antibiotic sensitive levels were related to trimethoprim/sulfamethoxazole, norfloxacin, chloramphenicol, and ciprofloxacin, respectively.

Conclusion: The results showed relationship between the presence of virulence factors and antimicrobial resistance. These results can be used for further studies on STEC as an emerging foodborne pathogen. Keywords: Escherichia coli, milk products, molecular characterization.

Keywords: Escherichia coli, milk products, molecular characterization.

How to cite this article: Chaleshtori FS, Arani NM, Aghadavod E, Naseri A, Chaleshtori RS (2017) Molecular characterization of Escherichia coli recovered from traditional milk products in Kashan, Iran, Veterinary World, 10(10): 1264-1268.

Received: 24-06-2017 Accepted: 25-09-2017 Published online: 24-10-2017

Corresponding author: Reza Sharafati Chaleshtori E-mail: sharafati.reza@gmail.com

DOI: 10.14202/vetworld.2017.1264-1268

Copyright: Chaleshtori, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.