Isolation, characterization, and antimicrobial resistance profiles of Campylobacter jejuni and Campylobacter coli from raw meat of large livestock in Shahrekord, Iran.

Publisher: Razi Vaccine and Serum Research Institute Country of Publication: Iran NLM ID: 101549567 Publication Model: eCollection Cited Medium: Internet ISSN: 2008-9872 (Electronic) Linking ISSN: 03653439 NLM ISO Abbreviation: Arch Razi Inst Subsets: MEDLINE

Publication: 2006- : Karaj, Iran : Razi Vaccine and Serum Research Institute
Original Publication: 1999-2005 : Tehran, Iran : Razi Vaccine and Serum Research Institute

Campylobacter jejuni*/drug effects ; Campylobacter jejuni*/isolation & purification ; Campylobacter jejuni*/genetics ; Campylobacter coli*/drug effects ; Campylobacter coli*/isolation & purification ; Camelus*/microbiology ; Meat*/microbiology ; Drug Resistance, Bacterial* ; Goats* ; Anti-Bacterial Agents*/pharmacology; Animals ; Iran/epidemiology ; Cattle ; Sheep ; Food Microbiology ; Livestock/microbiology

Campylobacter spp. genera is one of the most common causes of microbial enteritis worldwide. This study aimed to find out how common Campylobacter organisms were in raw meat from large livestock in Iran, as well as to determine their antibiotic susceptibility profiles. Several 550 fresh, ready-to-eat meat samples were collected from slaughterhouses, butcher shops, and restaurants in the study region. The samples were collected from cattle (n=138), goats (n=102), camels (n=56), and sheep (n=254). Campylobacter spp. were isolated and identified using normal bacteriological methods and polymerase chain reaction (PCR). Genotyping was performed using PCR to identify virulence genes. The disc diffusion technique was used to determine antibiotic susceptibility. The two  Campylobacter spp. were found in 84 (15.27%) of the 550 meat samples tested. Cattle and camel samples accounted for the highest (52.38%) and lowest (3.57%) frequencies of  Campylobacter spp., respectively. There were significant differences in the prevalence of Campylobacter spp. in cattle (2=43.04 or OR=7.68, CI=3.40-17.30, P <0.01). Campylobacter jejuni  and  Campylobacter coli  accounted for 82.14% (n=69) of Campylobacter spp. isolated from raw meat. While C. jejuni  was found in 39.28% of the samples (n=33), C. coli  was observed in 42.85% (n=36). Other  Campylobacter spp. formed 17.85 % (n=15) of the samples. The most common genotypes observed in C. jejuni  bacteria collected from different types of large animal samples were ciaB (100%) and flaA (100%). On the other hand, virbll (7.69%) was the  C. jejuni  strain found with the lowest incidence in different large animal samples. The most frequent genotypes found in  C. coli  bacteria were ciaB (100%) and flaA (100%).  C. coli  isolates dnaJ (0%), wlaN (0%), virbll (0%), and ceuE (0%) were detected with the lowest frequency in several samples from large livestock.  Campylobacter spp. isolated from different sample types and sources were 100% sensitive to aphA-3-1 and GM10 . The isolates were reported to be resistant to E15 (76.93%), cmeB (69.24%), aadE1 (69.24%), CIP5 (69.24%), and AM10 (69.24%). According to this study,  Campylobacter  was found in food from factory farming. Consequently, the disease can be transmitted by eating raw or undercooked meat. Therefore, proper handling and preparation of meat meals, as well as hygiene measures from the slaughterhouse to the retailer, are critical in preventing Campylobacter infections.
Competing Interests: The authors declare that they have no competing interests.

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Keywords: Iran; virulence factors; Campylobacter coli; Campylobacter jejuni

0 (Anti-Bacterial Agents)

Date Created: 20240828 Date Completed: 20240828 Latest Revision: 20240829

20240830

PMC11345469

10.32592/ARI.2024.79.1.41

39192957