Phenotypic characterization of ESBL- and AmpC- type beta-lactamases in Enterobacteriaceae from chicken meat and dairy products

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dc.contributor.authorÖzpinar, Haydar
dc.contributor.authorTekıner, İsmail Hakkı
dc.contributor.authorSarici, Birsen
dc.contributor.authorÇAKMAK, Burcu
dc.contributor.authorGökalp, Fatma
dc.contributor.authorÖzadam, Aylin
dc.date.accessioned2025-03-26T16:10:01Z
dc.date.available2025-03-26T16:10:01Z
dc.date.issued2017
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThe excess and off-label use of antibiotics results in development of antibiotic resistance among microorganisms. Although microbiological criteria have been appropriately considered in the Food Codex, an inspection for antibiotic-resistant bacteria has not come into force yet. Beta-lactamase producing Enterobacteriaceae adversely affects the human health by leading to therapeutic failures against infections. The objective of this study was to characterize ESBL- and/or AmpC- type beta-lactamases in Enterobacteriaceae isolated from chicken meat, raw milk and unpacked-fresh cheese samples phenotypically. In this study, a total of 327 samples (109 chicken meat, 135 raw milk and 83 unpacked fresh cheese) was examined microbiologically by performing pre-enrichment, enrichment on selective media, and oxidase test according to the Criteria by ISO/DIS21528-2. Overall, 80 ESBL- and/or AmpC positive isolates were identified by mass spectrometer. The most prevalent strain was Escherichia coli (68.8%), followed by Klebsiella pneumoniae (8.8%), Enterobacter cloacae (7.5%), Citrobacter spp. (6.2%), Hafnia alvei (6.2%), and Klebsiella oxytoca (2.5%). The beta-lactamases were screened by disc diffusion, disc diffusion confirmation, and MIC determination according to the Guidelines of Clinical and Laboratory Standards Institute. The most common beta-lactamase type was found as ESBL in 75 isolates, followed by a combination of ESBL & AmpC in 10 isolates, and AmpC in five isolates, respectively. In conclusion, our study showed that ESBL- and/or AmpC-type beta-lactamases were the most common enzymes in Enterobacteriaceae in the analyzed foods. © 2017, Chartered Inst. of Building Services Engineers. All rights reserved.
dc.identifier.doi10.1501/Vetfak_0000002810
dc.identifier.endpage272
dc.identifier.issn1300-0861
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85029699430
dc.identifier.scopusqualityQ3
dc.identifier.startpage267
dc.identifier.trdizinid257893
dc.identifier.urihttps://doi.org/10.1501/Vetfak_0000002810
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/257893
dc.identifier.urihttps://hdl.handle.net/20.500.14704/777
dc.identifier.volume64
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherChartered Inst. of Building Services Engineers
dc.relation.ispartofAnkara Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250326
dc.subjectAmpC
dc.subjectAntibiotic resistance
dc.subjectDairy product
dc.subjectEnterobacteriaceae
dc.subjectESBL
dc.titlePhenotypic characterization of ESBL- and AmpC- type beta-lactamases in Enterobacteriaceae from chicken meat and dairy products
dc.title.alternativeTavuk eti ve süt ürünleri kaynaklı enterobacteriaceae suşlarında ESBL- ve AmpC- tipi beta laktamazların fenotipik karakterizasyonu
dc.typeArticle

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