Kıymalarda Escherichia coli O157:H7 Varlığı ve Antibiyotik Dirençliliklerinin Belirlenmesi

Öz

Bu araştırma, Van ilinde 2022 yılı Ocak-Mayıs aylarında satışa sunulan 50 adet koyun kıyması ve 50 adet sığır kıyması olmak üzere toplam 100 kıyma örneğinde Escherichia coli O157:H7 kontaminasyonu ve elde edilen izolatların antibiyotik dirençliliklerini belirlemek amacıyla yapılmıştır. Toplanan kıyma örneklerinde E. coli O157:H7’nin varlığının belirlenmesi için novobiocin katkılı modifiye Tripton Soy Broth (m-TSB) ile ön zenginleştirme yapıldıktan sonra cefixime tellurite katkılı Sorbitol MacConkey Agar (CT-SMAC) ve LEVINE Eosin-Methylene Blue (EMB) Agar’a ekim yapıldı. Biyokimyasal testler sonucunda E. coli O157:H7 şüpheli kolonilere polivalan E. coli O157 antiserumu ile aglütinasyon testi yapıldı ve aglütinasyon gösteren kolonilere de E. coli O157:H7 varlığını tespit etmek amacıyla H7 antiserumu ile tüp aglütinasyon testi yapıldı. Aglütinasyon gösteren koloniler E. coli O157:H7 pozitif olarak değerlendirildi ve bu koloniler Polimeraz Zincir Reaksiyonu (PCR) yöntemi ile de doğrulandı. Koyun kıyma örneklerinin 7’sinde (%14) ve sığır kıyma örneklerinin 17’sinde (%34) olmak üzere toplam 24 örnekte E. coli O157:H7 pozitif olarak tespit edildi. Pozitif olarak değerlendirilen örneklerden 51 adet E. coli O157:H7 izolatı elde edildi. İzolatların tamamının (%100) sefalatine, 26’sının (%50.98) ampisiline, 25’nin (%49.01) amoksisilin/klavulanik asite, 23’ünün (%45.09) eritromisine, 18’inin (%35.30) amikasine, 10’unun (%19.60) gentamisine, 9’unun (%17.64) norfloksasine, 7’sinin (%13.72) kloramfenikole, 5’inin (%9.80) polimiksin B ve kanamisine, 4’ünün (%7.85) ertapeneme ve 2’sinin (%3.93) sefotaksime karşı dirençli olduğu belirlendi. Sonuç olarak; Van piyasasında satışa sunulan kıymaların hijyenik kalitesinin iyi olmadığı ve üretimin herhangi bir aşamasında E. coli O157:H7 ile kontamine olduğu belirlenmiştir. Aynı zamanda bu izolatların antimikrobiyal dirençliliğinin yüksek olmasının da halk sağlığı açısından potansiyel bir tehlike oluşturabileceği kanaatine varılmıştır. Kıyma ve kıyma türevi olan ürünler ambalajsız olarak ve hiçbir önlem alınmadan açıkta satış yapan işletmelerden alınmamalı, gıda güvenliği için hijyen ve denetim standartlarını karşılayan işletmelerdeki ambalajlı ürünler tercih edilmelidir.

Anahtar Kelimeler

• Antibiyotik dirençliliği
• Escherichia coli O157:H7
• Kıyma
• PCR

Presence of Escherichia coli O157:H7 in Minced Meat and Determination of Antibiotic Resistance

Öz

This study was conducted to determine the contamination of 100 minced meat samples (50 lamb and 50 beef) sold in Van province between January and May 2022 with Escherichia coli O157:H7 and the antibiotic resistance of the obtained isolates. To determine the presence of E. coli O157:H7 in the collected minced meat samples, pre-enrichment with novobiocin-added modified Tryptone Soy Broth (m-TSB) was performed, followed by plating on cefixime tellurite-added Sorbitol MacConkey Agar (CT-SMAC) and LEVINE Eosin-Methylene Blue (EMB) Agar. Biochemical tests revealed suspected E. coli O157:H7 isolates were subjected to agglutination tests with polyvalent E. coli O157 antiserum, and colonies showing agglutination were further tested for the presence of E. coli O157:H7 using tube agglutination tests with H7 antiserum. Colonies showing agglutination were evaluated as positive for E. coli O157:H7. Colonies that tested positive for E. coli O157:H7 were also confirmed by Polymerase Chain Reaction (PCR). E. coli O157:H7 was detected as positive in a total of 24 samples, 7 (14%) of lamb mince samples and 17 (34%) of beef mince samples, which were also confirmed by PCR method. From 24 minced meat samples that tested positive for E. coli O157:H7, 51 E. coli O157:H7 isolates were obtained. All isolates (100%) were found to be resistant to cephalathine, 26 (50.98%) to ampicillin, 25 (49.01%) to amoxicillin/clavulanic acid, 23 (45.09%) to erythromycin, 18 (35.30%) to amikacin, 10 (19.60%) to gentamicin, 9 (17.64%) to norfloxacin, 7 (13.72%) to chloramphenicol, 5 (9.80%) to polymyxin B and kanamycin, 4 (7.85%) to ertapenem, and 2 (3.93%) to cefotaxime. In conclusion, it was determined that the hygienic quality of minced meat offered for consumption in the Van market is poor and that it is contaminated with E. coli O157:H7 at some stage of production. It was also concluded that the high level of antimicrobial resistance of these isolates could pose a potential threat to public health. Minced meat and minced meat products should not be purchased from businesses selling them unpackaged and openly; for food safety, only packaged products that meet hygiene and inspection standards should be preferred.

Anahtar Kelimeler

• Antibiotic resistance
• Escherichia coli O157:H7
• Minced meat
• PCR

Kaynakça

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