INVESTIGATION OF ESβL, AMP-C, CARBAPENEMASE PRODUCING ESCHERICHIA COLI STRAINS ANTIMICROBIAL RESISTANCE PROPERTIES ISOLATED FROM RED MEAT IN RETAIL BY MIC, PCR, AND LAMP PCR ANALYSIS
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Escherichia coli, PCR, ESβL, Amp-C, carbapenemaseAbstract
In this study; phenotypic antibiotic resistance properties of ESβL, Amp-C, and carbapenemase producing Escherichia coli strains isolated from red meats offered for retail sale were analyzed by E-Test and disc diffusion test. Antibiotic resistance genes were determined by PCR and LAMP PCR methods. Twelve E. coli strains were isolated from 120 red meat samples that were collected and it was verified by a rapid identification system (BBL Crystal). In 10 isolates, as a result of the disk diffusion test of the isolates, ESβL activity was determined; resistance was seen to ampicillin and tetracycline with 91.6%, cefotaxime with 83.33%, chloramphenicol, ciprofloxacin and nalidixic acid with 75%, azithromycin, and sulfamethoxazole/trimethoprim with 66%, gentamicin, and ceftazidime with 41.6%, and tigecycline with 33.3%; no resistance to meropenem was observed. In addition, all isolates were resistant to cefoxitin. With the E-test, ESβL activity was found in 1 isolate; Amp-C and carbapenemase activity were not detected in any of the isolates. As a result of PCR, when examined in terms of ESβL activity, in 4 isolates, the CTX-M1 gene was detected, and the SHV gene was determined in all E. coli isolates; Amp-C and carbapenemase genes were not detected. When carbapenemase genes were examined by LAMP PCR, two isolates were positive and all of the 6 carbapenemase genes that were examined were found in these two positive isolates. Our study, it was aimed to determine the resistance genes of red meats within 24 hours of pre-enrichment without agent isolation, and the same results were obtained, in addition. Detection of these resistance genes in retail red meat poses a risk to public health. In line with the concept of one health, it is important for public health to detect the resistance genes detected in red meat and take the necessary measures to reduce this resistance.
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