Determination of Susceptibility Profiles of B. cereus Strains towards Certain Antibiotics Isolated from Plant-Derived Foods

Semiha Yalçın; Başak Gökçe Çöl; Harun Aksu

Makale detayları

Determination of Susceptibility Profiles of B. cereus Strains towards Certain Antibiotics Isolated from Plant-Derived Foods

Yazarlar:

Semiha Yalçın | Başak Gökçe Çöl | Harun Aksu

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer) | Veteriner Cerrahi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 2, pp.75-79

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306561

pISSN:

1307-9972

Anahtar kelimeler:

Özet:

 Bacillus cereus is a gram-positive, facultatively anaerobic, spore-forming bacterium. It is common in nature and it is isolated from foods such as spices, meat, milk, cereals, legumes and from mastitis cases and wound infections in animals. Studies on the detection of transferable antibiotic resistance genes in the food chain have gained importance after the World Health Organization declared the development and spread of antibiotic resistance in bacteria as one of the important health problems of the 21st century. This study aimed to determine the phenotypic susceptibility profiles of B. cereus strains isolated from various plant-derived foods against different groups of antibiotics. B. cereus was found at a rate of 19.7, with concentrations ranging between 1.4x10² cfug and 1.0x10⁴ cfug, in a total of 152 plant-derived foods. The phenotypic susceptibility profiles of 30 isolated B. cereus strains against 8 different groups of antibiotics were tested using the disk diffusion method. Results were interpreted as susceptible, intermediate, or resistant according to the European Committee for Antimicrobial Susceptibility Testing EUCAST criteria.While all B. cereus strains were resistant to cefixime and amoxicillinclavulanic acid, 3.4 were susceptible to sulphamethoxazoletrimethoprim, 6.6 were moderately susceptible, and 90 were resistant. The highest antibiotic susceptibility 100 was found for chloramphenicol and 93.3 for gentamicin, while tetracycline and erythromycin had the same sensitivity rate 56.7. 83.3 of the strains were moderately susceptible to ciprofloxacin, and 16.7 were resistant.In conclusion, the determination of antibiotic susceptibility profiles in foodborne pathogens is crucial for monitoring the distribution of antibiotic resistance, creating appropriate treatment plans, and preventing the spread of antimicrobial resistance genes through foodborne pathogens.

 Bacillus cereus is a gram-positive, facultatively anaerobic, spore-forming bacterium. It is common in nature and it is isolated from foods such as spices, meat, milk, cereals, legumes and from mastitis cases and wound infections in animals. Studies on the detection of transferable antibiotic resistance genes in the food chain have gained importance after the World Health Organization declared the development and spread of antibiotic resistance in bacteria as one of the important health problems of the 21st century. This study aimed to determine the phenotypic susceptibility profiles of B. cereus strains isolated from various plant-derived foods against different groups of antibiotics. B. cereus was found at a rate of 19.7, with concentrations ranging between 1.4x10² cfug and 1.0x10⁴ cfug, in a total of 152 plant-derived foods. The phenotypic susceptibility profiles of 30 isolated B. cereus strains against 8 different groups of antibiotics were tested using the disk diffusion method. Results were interpreted as susceptible, intermediate, or resistant according to the European Committee for Antimicrobial Susceptibility Testing EUCAST criteria.While all B. cereus strains were resistant to cefixime and amoxicillinclavulanic acid, 3.4 were susceptible to sulphamethoxazoletrimethoprim, 6.6 were moderately susceptible, and 90 were resistant. The highest antibiotic susceptibility 100 was found for chloramphenicol and 93.3 for gentamicin, while tetracycline and erythromycin had the same sensitivity rate 56.7. 83.3 of the strains were moderately susceptible to ciprofloxacin, and 16.7 were resistant.In conclusion, the determination of antibiotic susceptibility profiles in foodborne pathogens is crucial for monitoring the distribution of antibiotic resistance, creating appropriate treatment plans, and preventing the spread of antimicrobial resistance genes through foodborne pathogens.

 Bacillus cereus is a gram-positive, facultatively anaerobic, spore-forming bacterium. It is common in nature and it is isolated from foods such as spices, meat, milk, cereals, legumes and from mastitis cases and wound infections in animals. Studies on the detection of transferable antibiotic resistance genes in the food chain have gained importance after the World Health Organization declared the development and spread of antibiotic resistance in bacteria as one of the important health problems of the 21st century. This study aimed to determine the phenotypic susceptibility profiles of B. cereus strains isolated from various plant-derived foods against different groups of antibiotics. B. cereus was found at a rate of 19.7, with concentrations ranging between 1.4x10² cfug and 1.0x10⁴ cfug, in a total of 152 plant-derived foods. The phenotypic susceptibility profiles of 30 isolated B. cereus strains against 8 different groups of antibiotics were tested using the disk diffusion method. Results were interpreted as susceptible, intermediate, or resistant according to the European Committee for Antimicrobial Susceptibility Testing EUCAST criteria.While all B. cereus strains were resistant to cefixime and amoxicillinclavulanic acid, 3.4 were susceptible to sulphamethoxazoletrimethoprim, 6.6 were moderately susceptible, and 90 were resistant. The highest antibiotic susceptibility 100 was found for chloramphenicol and 93.3 for gentamicin, while tetracycline and erythromycin had the same sensitivity rate 56.7. 83.3 of the strains were moderately susceptible to ciprofloxacin, and 16.7 were resistant.In conclusion, the determination of antibiotic susceptibility profiles in foodborne pathogens is crucial for monitoring the distribution of antibiotic resistance, creating appropriate treatment plans, and preventing the spread of antimicrobial resistance genes through foodborne pathogens.

 Bacillus cereus, gram pozitif, fakültatif anaerob, sporlu bir bakteridir. Doğada yaygındır ve baharat, et, süt, tahıl, bakliyat gibi gıdalar ile hayvanlarda mastitis olgularından ve yara enfeksiyonlarından izole edilmektedir. Aktarılabilir antibiyotik direnç genlerinin gıda zincirinde saptanmasıyla ilgili çalışmalar Dünya Sağlık Örgütünün bakterilerde antibiyotik direnç gelişimi ve yayılımını 21. yüzyılın önemli sağlık sorunlarından biri olarak bildirilmesiyle önem kazanmıştır. Mevcut çalışma bitkisel kaynaklı çeşitli gıdalardan izole edilen B. cereus suşlarının farklı grup antibiyotiklere karşı fenotipik duyarlılık profillerinin belirlenmesi amacıyla gerçekleştirilmiştir. Toplam 152 bitkisel kaynaklı gıdada B. cereus 19.7 oranında ve 1.4x10² kobg ile 1.0x10⁴ kobg arasında saptanmıştır. İzole edilen 30 B. cereus suşunun 8 farklı grup antibiyotiğe karşı fenotipik duyarlılık profilleri disk difüzyon yöntemiyle test edilmiştir. Sonuçlar Avrupa Antimikrobiyal Duyarlılık Testi Komitesi EUCAST kriterlerine göre duyarlı, orta duyarlı veya dirençli olarak yorumlanmıştır. B. cereus suşlarının tamamı sefiksim ve amoksisilinklavulonik asite dirençli iken, 3.4ü sulphametoksazoltrimetoprime karşı duyarlı, 6.6sı orta derecede duyarlı, 90nının ise dirençli olduğu saptanmıştır. En yüksek antibiyotik duyarlılık 100 kloramfenikol ve 93.3 gentamisine karşı iken, tetrasiklin ve eritromisine eşit oranda 56.7 duyarlılık belirlenmiştir. Suşların 83.3ünün siprofloksasine orta derecede duyarlı, 16.7sinin ise dirençli olduğu saptanmıştır. Sonuç olarak; antibiyotik duyarlılık profillerinin gıda kaynaklı patojenlerde belirlenmesinin antimikrobiyal direnç geni yayılımlarının gıda kaynaklı patojenler aracılığıyla da mümkün olması, uygun tedavi planlarının oluşturulması ve antibiyotik direnç dağılımlarının izlenebilmesi açısından önemli olduğu düşünülmektedir.

Makale detayları

Determination of Susceptibility Profiles of B. cereus Strains towards Certain Antibiotics Isolated from Plant-Derived Foods

Yazarlar:

Semiha Yalçın | Başak Gökçe Çöl | Harun Aksu

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer) | Veteriner Cerrahi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 2, pp.75-79

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306561

pISSN:

1307-9972

Antibiotic Resistance

Bacillus cereus

Food PlantsAntibiyotik Direnci

Bacillus cereus

Yenilen Bitkiler

Sayı

Makale detayları

Determination of Susceptibility Profiles of B. cereus Strains towards Certain Antibiotics Isolated from Plant-Derived Foods

Yazarlar: Semiha Yalçın | Başak Gökçe Çöl | Harun Aksu

Yayıncı: Dicle University

Ana Başlıklar: Veteriner Bilimleri (Diğer) | Veteriner Cerrahi

Dergi: Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 2, pp.75-79

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001306561

pISSN: 1307-9972

Antibiotic Resistance

Bacillus cereus

Food PlantsAntibiyotik Direnci

Bacillus cereus

Yenilen Bitkiler

Sayı

Yazarlar:

Semiha Yalçın | Başak Gökçe Çöl | Harun Aksu

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer) | Veteriner Cerrahi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 2, pp.75-79

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306561

pISSN:

1307-9972