Investigation of Biofilm Production and Antibacterial Resistance Profiles of Kocuria varians Isolates from Animal Originated Foods

Yıl 2024, Cilt: 5 Sayı: 2, 48 - 54

Yasin Özkaya , Dursun Alp Gündoğ , Candan Güngör , Nurhan Ertaş Onmaz

https://doi.org/10.58833/bozokvetsci.1542031

Öz

This study aimed to determine the prevalence of Kocuria spp., which occur naturally or are used as starter cultures, in meat and dairy products sold in retail food outlets in Kayseri province, as well as to evaluate their biofilm formation capabilities and antibiotic resistance profiles. A total of 70 animal-based food samples were collected from sales outlets, plated on Blood agar, and the different colonies obtained were identified using the Phoenix automated system (BD Diagnostic Systems, Sparks, MD). The biofilm-forming abilities of the isolates were determined using the microplate (MP) method, and their antibiotic susceptibilities were assessed by the disk diffusion test. Of the 70 analyzed samples, 5 (7.14%) were found positive for Kocuria varians, 1 (1.42%) for Corynebacterium matruchotii, 1 (1.42%) for Corynebacterium jeikeium, and 1 (1.42%) for Streptococcus oralis. Among the identified isolates, K. varians isolates from meat products exhibited moderate biofilm-forming ability, while those from cheese showed weak biofilm-forming ability. All K. varians isolates were resistant to oxacillin, and 4 isolates (80%) also exhibited resistance to linezolid and rifampicin, indicating a multidrug resistance profile. The Multiple Antibiotic Resistance (MAR) index of these isolates was determined to be 0.43. In conclusion, the Kocuria varians isolates obtained from meat and dairy products in this study may pose technological and safety challenges in the food industry due to their ability to form biofilms. Additionally, the multidrug resistance observed in these isolates could pose a public health risk by potentially increasing gene transfer to foodborne pathogens.

Anahtar Kelimeler

Antibiotic resistance, Biofilm formation, Food safety, Animal products, Kocuria varians

Hayvansal Gıdalardan Elde Edilen Kocuria Varians İzolatlarının Biyofilm Üretim Ve Antibakteriyel Direnç Profillerinin Araştırılması

Öz

Bu çalışmada, Kayseri ilinde bulunan perakende gıda satış merkezlerindeki et ve süt ürünlerinde doğal olarak bulunan veya starter kültür olarak kullanılan Kocuria spp. prevalansı, biyofilm oluşturma yetenekleri ve antibiyotik direnç profillerinin araştırılması amaçlandı. Bu kapsamda, satış merkezlerinden toplanan 70 adet hayvansal gıda örneklerinden kanlı agara ekim yapıldı ve elde edilen farklı koloniler Phoenix otomatik sistemi (BD Diagnostic Systems, Sparks, MD) ile identifiye edildi. Elde edilen izolatların biyofilm oluşturma yetenekleri mikroplaka (MP) yöntemi ile antibiyotik duyarlılıkları ise, disk difüzyon testi ile belirlendi. Analiz edilen 70 örneğin 5 (%7.14)’inde Kocuria varians, 1’inde (%1.42) Corynebacterium matruchotii, 1’inde (%1.42) Corynebacterium jeikeium ve 1’inde (%1.42) Streptococcus oralis belirlendi. Tanımlanan izolatlar arasında, et ürünlerinden izole edilen K. varians izolatları orta biyofilm oluşturma yeteneğine sahipken, peynirden elde edilen zayıf biyofilm özelliğine sahipti. Elde edilen K. varians izolatlarının tamamı oksasilin’e dirençli iken 4’ü (%80) linezolid ve rifampisine karşı da direnç göstererek çoklu ilaç direnç (ÇAD) profili sergiledi. Bu izolatların ÇAD indeksi 0.43 olarak belirlendi. Sonuç olarak, bu çalışmada et ve süt ürünlerinden elde edilen Kocuria varians izolatları biyofilm üretebilmeleri nedeniyle gıda sektöründe teknolojik ve güvenlik sorunları oluşturabilir. Ayrıca elde edilen izolatların çoklu antimikrobiyal dirence sahip olmaları, gıda patojenlerine gen aktarımını artırabilme riski nedeniyle halk sağlığı tehdidi oluşturabilir.

Anahtar Kelimeler

Antibiyotik direnç, Biyofilm, Gıda güvenliği, Hayvansal gıda, Kocuria varians

Kaynakça

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