Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt
A.A., A., N. Deif, H., Saad, A., Osman, K. (2021). Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt. EKB Journal Management System, 6(4), 67-74. doi: 10.21608/javs.2021.91450.1101
Aya A.A.; Heba N. Deif; Aalaa Saad; Kamelia M. Osman. "Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt". EKB Journal Management System, 6, 4, 2021, 67-74. doi: 10.21608/javs.2021.91450.1101
A.A., A., N. Deif, H., Saad, A., Osman, K. (2021). 'Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt', EKB Journal Management System, 6(4), pp. 67-74. doi: 10.21608/javs.2021.91450.1101
A.A., A., N. Deif, H., Saad, A., Osman, K. Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt. EKB Journal Management System, 2021; 6(4): 67-74. doi: 10.21608/javs.2021.91450.1101

Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt

Journal of Applied Veterinary Sciences
Article 11, Volume 6, Issue 4, October 2021, Page 67-74  XML PDF (639.38 K)
Document Type: Original Article
DOI: 10.21608/javs.2021.91450.1101
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Authors
Aya A.A.1; Heba N. Deif email 2; Aalaa Saadorcid 3; Kamelia M. Osman4
1Veterinary Microbiology Lab, El-Galaa Military Compound, Cairo, Egypt.
2Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Egypt.
3Animal Health Research, Institute, Agriculture Research Center, Dokki, Egypt.
4Microbiology Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
Abstract
Although food is very important for the human life, it may be life threatening. Foodborne diseases are spreading worldwide through the increasing rate of fresh and undercooked food consumption. Foodborne pathogens include many types of bacterial species. This study was conducted to determine the prevalence of Acinetobacter species isolated from meat samples, as well as their phenotypic characteristics, antimicrobial resistance profiles; and genotypic characteristics. A total of 110 samples, collected from chickens (n=50), beef (n=44), rabbits (n=10), and mutton (n=6), were examined bacteriologically. The suspected colonies were identified biochemically and then tested for their antimicrobial resistance, biofilm formation, and hemolytic activity, Identification was confirmed by Polymerase Chain Reaction (PCR) for the genes; rpoB, tarT, fimH, and espA. Nine Acinetobacter species isolates (8.2%) were recovered. Fifty five samples resulted in the isolation of non-lactose fermenters with an incidence of 50%, 29 produced late lactose fermenters with an incidence of 26% while, the rest of samples showed no growth or non-lactose fermenters. On antibiogram, the isolates showed high resistance to ceftriaxone, imipenem, ceftazidime and ticarcillin/clavulanic acid in percentages of 89%, 77.8%, 66.7% and 66.7 %, respectively. While, low resistance was found to sulfamethazole/trimethoprim, doxycycline and amikacin in percentages of 44.4%, 33.3% and 11.1%, respectively. However, the isolates showed no resistance to ciprofloxacin. All the isolates were MDR with MDRindex (more than 0.5), only one isolate was weak biofilm producer but, no isolates produced hemolysis of the sheep RBCS. Genetically, 88.9% of the isolates expressed tarT and fimH genes while only 5.6% of the isolates expressed espA gene. It can be concluded that Acinetobacter species are to be considered when inspecting meat samples of different sources.
Keywords
Acinetobacter; AST; Meat; PCR; Virulence
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