Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products

Abstract The emergence of multidrug‐resistant Shigella is a significant threat to global public health. Limited studies have investigated the incidence, antimicrobial susceptibility, and genetic diversity of Shigella isolated from food products. Conventional culture‐based, serologic, molecular, disk...

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Autores principales:	Babak Pakbin, Zahra Amani, Samaneh Allahyari, Shaghayegh Mousavi, Razzagh Mahmoudi, Wolfram Manuel Brück, Amir Peymani
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	antimicrobial resistance food samples genetic diversity Shigella species Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/914665cfda7c44a599d8f5cffd3adfc5
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spelling	oai:doaj.org-article:914665cfda7c44a599d8f5cffd3adfc52021-11-04T13:06:43ZGenetic diversity and antibiotic resistance of Shigella spp. isolates from food products2048-717710.1002/fsn3.2603https://doaj.org/article/914665cfda7c44a599d8f5cffd3adfc52021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2603https://doaj.org/toc/2048-7177Abstract The emergence of multidrug‐resistant Shigella is a significant threat to global public health. Limited studies have investigated the incidence, antimicrobial susceptibility, and genetic diversity of Shigella isolated from food products. Conventional culture‐based, serologic, molecular, disk diffusion, PCR, and RAPD‐PCR methods were used to determine the prevalence rate, phenotypic and genotypic antibiotic resistance profile, and genetic diversity of the Shigella isolates from food samples including vegetable salad, ground meat, and raw cow's milk (405 samples). The prevalence rate of Shigella in food samples was 4.44%. The incidence of S. sonnei (3.7%) was higher than that of S. flexneri (0.74%). S. dysenteriae and S. boydii were not detected in food samples examined. Also, no Shigella were recovered from raw cow's milk. This study showed that the Shigella isolates were resistant to sulfamethoxazole/trimethoprim (83.3%), amoxicillin (66.6%), streptomycin (66.6%), tetracycline (61.1%), ampicillin (50%), amoxicillin–clavulanic acid (50%), azithromycin (50%), and chloramphenicol (50%) and completely sensitive to cefoxitin, cefepime, amikacin, and gentamicin. All Shigella isolates were multidrug‐resistant. We detected blaSHV resistance gene in all isolates; however, no isolate harbored blaTEM gene. RAPD‐PCR categorized the Shigella isolates into five main clusters. The highest antibiotic resistance was observed in the isolates of cluster R4. The finding of this study also indicated an association between antimicrobial resistance profiles and genotyping properties of the isolates. Novel food monitoring systems, including surveillance of multidrug‐resistant foodborne pathogens, especially in developing countries, are required to control the foodborne diseases.Babak PakbinZahra AmaniSamaneh AllahyariShaghayegh MousaviRazzagh MahmoudiWolfram Manuel BrückAmir PeymaniWileyarticleantimicrobial resistancefood samplesgenetic diversityShigella speciesNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6362-6371 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antimicrobial resistance food samples genetic diversity Shigella species Nutrition. Foods and food supply TX341-641
spellingShingle	antimicrobial resistance food samples genetic diversity Shigella species Nutrition. Foods and food supply TX341-641 Babak Pakbin Zahra Amani Samaneh Allahyari Shaghayegh Mousavi Razzagh Mahmoudi Wolfram Manuel Brück Amir Peymani Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
description	Abstract The emergence of multidrug‐resistant Shigella is a significant threat to global public health. Limited studies have investigated the incidence, antimicrobial susceptibility, and genetic diversity of Shigella isolated from food products. Conventional culture‐based, serologic, molecular, disk diffusion, PCR, and RAPD‐PCR methods were used to determine the prevalence rate, phenotypic and genotypic antibiotic resistance profile, and genetic diversity of the Shigella isolates from food samples including vegetable salad, ground meat, and raw cow's milk (405 samples). The prevalence rate of Shigella in food samples was 4.44%. The incidence of S. sonnei (3.7%) was higher than that of S. flexneri (0.74%). S. dysenteriae and S. boydii were not detected in food samples examined. Also, no Shigella were recovered from raw cow's milk. This study showed that the Shigella isolates were resistant to sulfamethoxazole/trimethoprim (83.3%), amoxicillin (66.6%), streptomycin (66.6%), tetracycline (61.1%), ampicillin (50%), amoxicillin–clavulanic acid (50%), azithromycin (50%), and chloramphenicol (50%) and completely sensitive to cefoxitin, cefepime, amikacin, and gentamicin. All Shigella isolates were multidrug‐resistant. We detected blaSHV resistance gene in all isolates; however, no isolate harbored blaTEM gene. RAPD‐PCR categorized the Shigella isolates into five main clusters. The highest antibiotic resistance was observed in the isolates of cluster R4. The finding of this study also indicated an association between antimicrobial resistance profiles and genotyping properties of the isolates. Novel food monitoring systems, including surveillance of multidrug‐resistant foodborne pathogens, especially in developing countries, are required to control the foodborne diseases.
format	article
author	Babak Pakbin Zahra Amani Samaneh Allahyari Shaghayegh Mousavi Razzagh Mahmoudi Wolfram Manuel Brück Amir Peymani
author_facet	Babak Pakbin Zahra Amani Samaneh Allahyari Shaghayegh Mousavi Razzagh Mahmoudi Wolfram Manuel Brück Amir Peymani
author_sort	Babak Pakbin
title	Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
title_short	Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
title_full	Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
title_fullStr	Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
title_full_unstemmed	Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products
title_sort	genetic diversity and antibiotic resistance of shigella spp. isolates from food products
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/914665cfda7c44a599d8f5cffd3adfc5
work_keys_str_mv	AT babakpakbin geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT zahraamani geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT samanehallahyari geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT shaghayeghmousavi geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT razzaghmahmoudi geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT wolframmanuelbruck geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts AT amirpeymani geneticdiversityandantibioticresistanceofshigellasppisolatesfromfoodproducts
_version_	1718444915665403904

Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products

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