Sütlü Tatlılardan İzole Edilen Enterobacteriaceae İzolatlarında Antibiyotik Direnci ve Biyofilm Oluşumunun Karakterizasyonu

Öz

Bu çalışmada, satışa sunulan 30 sütlü tatlı örneğinden izole edilen Enterobacteriaceae izolatlarının antibiyotik duyarlılık paternleri ve biyofilm oluşturma kapasiteleri araştırılmıştır. Örneklerin %37’sinde Enterobacteriaceae tespit edilmiş ve toplam 26 izolat elde edilmiştir. İzolatlar supangle (n=1), trileçe (n=2), magnolia tatlısı (n=3), profiterol (n=7) ve ekler (n=13) örneklerinden izole edilmiştir. İzolatların %50’si test edilen tüm antibiyotiklere duyarlı bulunmuştur. En yüksek direnç ampisiline karşı belirlenmiş; izolatların %23’ü dirençli, %8’i ise orta düzey dirençli olarak saptanmıştır. Sadece bir izolatın (%4) gentamisin, kanamisin ve streptomisine dirençli olduğu, ayrıca izolatların %8’inin siprofloksasine karşı orta düzey direnç gösterdiği belirlenmiştir. Tüm izolatlar kloramfenikol, trimetoprim–sülfametoksazol, tetrasiklin, sefoksitin ve seftriaksona duyarlı bulunmuştur. İzolatların %96’sının biyofilm oluşturma kapasitesine sahip olduğu belirlenmiştir. Bu izolatların %58’i zayıf, %27’si güçlü ve %12’si orta düzeyde biyofilm üretmiştir. Genel olarak, bulgular tüketime hazır sütlü tatlılarda antibiyotik dirençli ve biyofilm oluşturan Enterobacteriaceae’nin varlığını göstermekte ve mikrobiyal kalıcılıkla ilişkili potansiyel risklere işaret etmekte ve gıda üretim ortamlarında etkili hijyen uygulamalarının önemini vurgulamaktadır.

Anahtar Kelimeler

• Enterobacteriaceae
• sütlü tatlı
• antibiyotik direnci
• biyofilm

Characterization of Antibiotic Resistance and Biofilm Formation in Enterobacteriaceae Isolated from Milk-Based Desserts

Öz

This study investigated the antibiotic susceptibility patterns and biofilm-forming capacities of Enterobacteriaceae isolated from 30 commercially produced dairy-based dessert samples. Enterobacteriaceae were detected in 37% of the samples, yielding a total of 26 isolates. The isolates were obtained from supangle (n=1), trileçe (n=2), magnolia dessert (n=3), profiterole (n=7), and éclairs (n=13). Half of the isolates (50%) were susceptible to all antibiotics tested. The highest resistance was to ampicillin, with 23% of the isolates resistant and 8% showing intermediate resistance. Only one isolate (4%) was resistant to gentamicin, kanamycin, and streptomycin, while 8% exhibited intermediate resistance to ciprofloxacin. All isolates were susceptible to chloramphenicol, trimethoprim-sulfamethoxazole, tetracycline, cefoxitin, and ceftriaxone. It was determined that 96% of the isolates had the capacity to form biofilms. Among these, 58% produced weak biofilms, 27% strong biofilms, and 12% moderate biofilms. Overall, the findings highlight the presence of antibiotic-resistant and biofilm-forming Enterobacteriaceae in ready-to-eat dairy desserts, indicating potential risks related to microbial persistence and emphasizing the importance of effective hygiene practices in food production environments.

Anahtar Kelimeler

• Enterobacteriaceae
• milk-based dessert
• antibiotic resistance
• biofilm

Kaynakça

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