Araştırma Makalesi
Yıl 2022,
Cilt: 28 Sayı: 2, 223 - 231, 25.04.2022
Öz
Kaynakça
- Bouymajane A, Rhazi Filali F, Oulghazi S, Ed-Dra A, Benhallam F, El Allaoui A, Anissi J, Sendide K, Ouhmidou B & Moumni M (2018). Occurrence, molecular and antimicrobial resistance of Enterococcus spp. isolated from raw cow's milk trade by street trading in Meknes city, Morocco. Germs 8(2): 77–84.
- Calonico C, Pesavento G, Delfino V, Forni S & Lo Nostro A (2018). Prevalence of antibiotic resistance in enterococci: A 14 year survey. Journal of Food and Nutrition Research 6(10): 626-637.
- Camara S P A, Dapkevicius A, Silva C C G, Malcata F X, Maria L N & Dapkevicius E (2020). Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety, Food Biotechnology, 34(1): 25-41.
- Citak S, Yucel N & Orhan S (2004). Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. International Journal of Dairy Technology, 57(1): 27-31.
- Clinical and Laboratory Standards Institute (CLSI), 2017. Performance Standards for Antimicrobial Susceptibility Testing. 27th ed. CLSI supplement M100. Wayne, PA, USA.
- Eaton T J & Gasson, M J (2001). Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates. Applied and Environmental Microbiology, 67 (4): 1628-1635.
- Hammad A M, Hassan H A & Shimamoto T (2015). Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese. Food Control, 50, 815-820.
- Ispirli H, Demirbas F & Dertli E (2017). Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese. LWT - Food Science and Technology, 75: 358-365.
- Jurkovic D, Krizkova L, Dusinsky R, Belicova A, Sojka M, Krajcovic J & Ebringer L (2006). Identification and characterization of enterococci from Bryndza cheese. Letters in Applied Microbiology, 42: 553–559.
- Kirmaci H A (2016). Effect of wild strains used as starter cultures on free fatty acid profile of Urfa cheese. Polish Journal of Food Nutrition Science, 66(4): 303–310.
- Kirmaci H A, Ozer B H, Akcelik M & Akcelik N (2016). Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese. International Journal of Dairy Technology, 69(2): 301-307.
- Krumperman P H (1983). Multiple antibiotic resistance indexing of Escherichia coli to identify high-risk sources of fecal contamination of food. Applied and Environmental Microbiology, 46(1): 165-170.
- Kürekci C, Pehlivanlar Önen S, Yipel M., Aslantas Ö & Gündogdu A (2016). Characterisation of phenotypic and genotypic antibiotic resistance profile of enterococci from cheeses in Turkey. Korean Journal for Food Science of Animal Resources, 36(3): 352-358.
- Mrkonjic Fuka M, Zgomba Maksimovic A, Tanuwidjaja I, Hulak N & Schloter M (2017). Characterization of enterococcal community isolated from an artisan Istrian raw milk cheese: Biotechnological and safety aspects. Food Technology and Biotechnology, 55 (3): 368–380.
- Özdemir R & Tuncer Y (2020). Detection of antibiotic resistance profiles and aminoglycosidemodifying enzyme (AME) genes in high-level aminoglycoside-resistant (HLAR) enterococci isolated from raw milk and traditional cheeses in Turkey. Molecular Biology Reports, 47: 1703–1712.
- Pasquaroli S, Di Cesare A, Vignaroli C, Conti G, Citterio B & Biavasco F (2014). Erythromycin- and copper-resistant Enterococcus hirae from marine sediment and co-transfer of erm(B) and tcrB to human Enterococcus faecalis. Diagnostic Microbiology and Infectious Disease 80: 26–28.
- Reviriego C, Eaton T, Martín R, Jiménez E, Fernández L, Gasson M J & Rodríguez J M (2005). Screening of virulence determinants in Enterococcus faecium strains isolated from breast milk. Journal of Human Lactation, 21(2): 131-138.
- Sanlibaba P & Senturk E (2018) Prevalence, characterization, and antibiotic resistance of enterococci from traditional cheeses in Turkey. International Journal of Food Properties, 21(1): 1955-1963.
- Silvetti T, Morandi S & Brasca M (2019). Does Enterococcus faecalis from traditional raw milk cheeses serve as a reservoir of antibiotic resistance and pathogenic traits? Foodborne Pathogens and Disease, 16(5).
- Terkuran M, Erginkaya Z, Unal E, Guran M, Kizilyildirim S, Ugur G & Koksal F (2014). The relationship between virulence factors and vancomycin resistance among Enterococci collected from food and human samples in Southern Turkey. Veterinary Journal of Ankara University, 61: 133-140.
- Templer S P & Baumgartner A (2007). Enterococci from Appenzeller and Schabziger raw milk cheese: Antibiotic resistance, virulence factors, and persistence of particular strains in the products. Journal of Food Protection, 70 (2): 450–455.
- Uraz, G, Coskun S & Ozer B (2008). Microflora and pathogen bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) in Urfa cheese (a traditional white-brined Turkish cheese). Pakistan Journal of Nutrition, 7(5): 630-635.
- Zdolec N, Dobranic V, Butkovic I, Koturic A, Filipovic I & Medvid V (2016). Antimicrobial susceptibility of milk bacteria from healthy and drug-treated cow udder. Veterinarski Archiv, 86(2): 163-172.
Screening of Antibiotic Resistance and Virulence Genes of Enterococcus spp. Strains Isolated from Urfa Cheese
Öz
Enterococcus faecium, E. durans and E. faecalis species were isolated and identified from traditional Urfa cheese samples which were produced from unpasteurized raw milk. The enterococcal load of the cheese samples was between 4.4-5.6 log cfu g−1. High-level tetracycline, streptomycin, erythromycin, gentamycin, and penicillin resistance was determined in the enterococcal isolates. Multiple antibiotic resistance was also determined in E. faecalis (20.4%) and E. faecium (16.3%) strains. 36.7% of the enterococcal isolates were greater than 0.2 MAR index ratio in this study. The gelE and agg2 genes were found in 40 (81.63%) of the enterococcal isolates, whereas the vanB gene was found in 3 (6.12%) of the enterococcal isolates. The results indicate that the consumption of Urfa cheese, which is produced using raw milk, may have public health risk because of its antibiotic resistance characteristics and virulence genes of enterococcal biota.
Anahtar Kelimeler
Urfa Cheese Traditional Turkish cheese Enterococci Antibiotic resistance Virulence gene Public health
Kaynakça
- Bouymajane A, Rhazi Filali F, Oulghazi S, Ed-Dra A, Benhallam F, El Allaoui A, Anissi J, Sendide K, Ouhmidou B & Moumni M (2018). Occurrence, molecular and antimicrobial resistance of Enterococcus spp. isolated from raw cow's milk trade by street trading in Meknes city, Morocco. Germs 8(2): 77–84.
- Calonico C, Pesavento G, Delfino V, Forni S & Lo Nostro A (2018). Prevalence of antibiotic resistance in enterococci: A 14 year survey. Journal of Food and Nutrition Research 6(10): 626-637.
- Camara S P A, Dapkevicius A, Silva C C G, Malcata F X, Maria L N & Dapkevicius E (2020). Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety, Food Biotechnology, 34(1): 25-41.
- Citak S, Yucel N & Orhan S (2004). Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. International Journal of Dairy Technology, 57(1): 27-31.
- Clinical and Laboratory Standards Institute (CLSI), 2017. Performance Standards for Antimicrobial Susceptibility Testing. 27th ed. CLSI supplement M100. Wayne, PA, USA.
- Eaton T J & Gasson, M J (2001). Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates. Applied and Environmental Microbiology, 67 (4): 1628-1635.
- Hammad A M, Hassan H A & Shimamoto T (2015). Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese. Food Control, 50, 815-820.
- Ispirli H, Demirbas F & Dertli E (2017). Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese. LWT - Food Science and Technology, 75: 358-365.
- Jurkovic D, Krizkova L, Dusinsky R, Belicova A, Sojka M, Krajcovic J & Ebringer L (2006). Identification and characterization of enterococci from Bryndza cheese. Letters in Applied Microbiology, 42: 553–559.
- Kirmaci H A (2016). Effect of wild strains used as starter cultures on free fatty acid profile of Urfa cheese. Polish Journal of Food Nutrition Science, 66(4): 303–310.
- Kirmaci H A, Ozer B H, Akcelik M & Akcelik N (2016). Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese. International Journal of Dairy Technology, 69(2): 301-307.
- Krumperman P H (1983). Multiple antibiotic resistance indexing of Escherichia coli to identify high-risk sources of fecal contamination of food. Applied and Environmental Microbiology, 46(1): 165-170.
- Kürekci C, Pehlivanlar Önen S, Yipel M., Aslantas Ö & Gündogdu A (2016). Characterisation of phenotypic and genotypic antibiotic resistance profile of enterococci from cheeses in Turkey. Korean Journal for Food Science of Animal Resources, 36(3): 352-358.
- Mrkonjic Fuka M, Zgomba Maksimovic A, Tanuwidjaja I, Hulak N & Schloter M (2017). Characterization of enterococcal community isolated from an artisan Istrian raw milk cheese: Biotechnological and safety aspects. Food Technology and Biotechnology, 55 (3): 368–380.
- Özdemir R & Tuncer Y (2020). Detection of antibiotic resistance profiles and aminoglycosidemodifying enzyme (AME) genes in high-level aminoglycoside-resistant (HLAR) enterococci isolated from raw milk and traditional cheeses in Turkey. Molecular Biology Reports, 47: 1703–1712.
- Pasquaroli S, Di Cesare A, Vignaroli C, Conti G, Citterio B & Biavasco F (2014). Erythromycin- and copper-resistant Enterococcus hirae from marine sediment and co-transfer of erm(B) and tcrB to human Enterococcus faecalis. Diagnostic Microbiology and Infectious Disease 80: 26–28.
- Reviriego C, Eaton T, Martín R, Jiménez E, Fernández L, Gasson M J & Rodríguez J M (2005). Screening of virulence determinants in Enterococcus faecium strains isolated from breast milk. Journal of Human Lactation, 21(2): 131-138.
- Sanlibaba P & Senturk E (2018) Prevalence, characterization, and antibiotic resistance of enterococci from traditional cheeses in Turkey. International Journal of Food Properties, 21(1): 1955-1963.
- Silvetti T, Morandi S & Brasca M (2019). Does Enterococcus faecalis from traditional raw milk cheeses serve as a reservoir of antibiotic resistance and pathogenic traits? Foodborne Pathogens and Disease, 16(5).
- Terkuran M, Erginkaya Z, Unal E, Guran M, Kizilyildirim S, Ugur G & Koksal F (2014). The relationship between virulence factors and vancomycin resistance among Enterococci collected from food and human samples in Southern Turkey. Veterinary Journal of Ankara University, 61: 133-140.
- Templer S P & Baumgartner A (2007). Enterococci from Appenzeller and Schabziger raw milk cheese: Antibiotic resistance, virulence factors, and persistence of particular strains in the products. Journal of Food Protection, 70 (2): 450–455.
- Uraz, G, Coskun S & Ozer B (2008). Microflora and pathogen bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) in Urfa cheese (a traditional white-brined Turkish cheese). Pakistan Journal of Nutrition, 7(5): 630-635.
- Zdolec N, Dobranic V, Butkovic I, Koturic A, Filipovic I & Medvid V (2016). Antimicrobial susceptibility of milk bacteria from healthy and drug-treated cow udder. Veterinarski Archiv, 86(2): 163-172.
Toplam 23 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Nisan 2022 |
| Gönderilme Tarihi | 25 Ocak 2021 |
| Kabul Tarihi | 16 Nisan 2021 |
| Yayımlandığı Sayı | Yıl 2022 Cilt: 28 Sayı: 2 |
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