Biofilm Production and Antimicrobial Susceptibility Profiles of Bacillus spp. from Meats

Fatma ÖZDEMİR; Seza ARSLAN

doi:https://doi.org/10.16984/saufenbilder.395016

Makale detayları

Biofilm Production and Antimicrobial Susceptibility Profiles of Bacillus spp. from Meats

Yazarlar:

Fatma ÖZDEMİR | Seza ARSLAN

Ana Başlıklar:

Yaşam bilimleri

Dergi:

Sakarya University Journal of Science 2018 Vol.22 Issue 6, pp.1674-1682

Belge Tipi:

Makale

Yayın Tarihi:

11/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000557436

DOI:

https://doi.org/10.16984/saufenbilder.395016

Özet:

 


The genus Bacillus
is frequently found in soil, water and food. Bacillus cereus and Bacillus
anthracis are the main pathogens causing foodborne diseases and serious
infections in humans. A total of 52 Bacillus
spp. from meat samples was tested for determination of biofilm production, antimicrobial
resistance pattern and beta-lactamase activity. The 24 (46.1%) Bacillus isolates were found to be for
biofilm production. Of the 24 (46.1%) biofilm producer Bacillus isolates, 13 (25%), 6 (11.5%) and 5 (9.6%) were considered
as strong, moderate and weak biofilm producer, respectively. The most common species
for the production of biofilm was Bacillus
thuringiensis (80%). Antimicrobial disk susceptibility tests of Bacillus spp. revealed high resistance
to ampicillin (84.6%) followed by penicillin (75%), cefepime (34.6%), and
cefoxitin (26.9%). A multidrug resistance to at least 3 or more antimicrobials
was observed in the 25 isolates (48.1%). All Bacillus spp. were sensitive to vancomycin, gentamicin, amikacin, ciprofloxacin,
and imipenem. The susceptibility rate to streptomycin, chloramphenicol, and
trimethoprim-sulphamethoxazole was 94.2%. Among the isolates, the 6 (11.5%) isolates
were found to be sensitive to all antimicrobial agents tested. Besides, only
one isolate from meat was found to be positive for beta-lactamase test. The
existence of biofilm production as a virulence factor and of multidrug
resistance in bacteria isolated from food should not be underestimated in terms
of food safety, public health and economic concerns.


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Makale detayları

Biofilm Production and Antimicrobial Susceptibility Profiles of Bacillus spp. from Meats

Yazarlar: Fatma ÖZDEMİR | Seza ARSLAN

Ana Başlıklar: Yaşam bilimleri

Dergi: Sakarya University Journal of Science 2018 Vol.22 Issue 6, pp.1674-1682

Belge Tipi: Makale

Yayın Tarihi: 11/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000557436

DOI: https://doi.org/10.16984/saufenbilder.395016

Sayı

Yazarlar:

Fatma ÖZDEMİR | Seza ARSLAN

Ana Başlıklar:

Yaşam bilimleri

Dergi:

Sakarya University Journal of Science 2018 Vol.22 Issue 6, pp.1674-1682

Belge Tipi:

Makale

Yayın Tarihi:

11/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000557436

DOI:

https://doi.org/10.16984/saufenbilder.395016