Pathogenicity determinants and antibiotic resistance profiles of enterococci from foods of animal origin in Turkey

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dc.contributor.authorŞi̇mşek, Hüsni̇ye
dc.contributor.authorÇöplü, Nilay
dc.contributor.buuauthorMuş, Tülay Elal
dc.contributor.buuauthorÇetinkaya, Figen
dc.contributor.buuauthorÇibik, Recep
dc.contributor.buuauthorSoyutemiz, Gül Ece
dc.contributor.departmentUludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda İşleme Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.tr_TR
dc.contributor.orcid0000-0002-3943-0097tr_TR
dc.contributor.researcheridK-1637-2017tr_TR
dc.contributor.researcheridAAW-5282-2020tr_TR
dc.contributor.researcheridAAI-1993-2021tr_TR
dc.contributor.scopusid55195925900tr_TR
dc.contributor.scopusid8657771200tr_TR
dc.contributor.scopusid56010542400tr_TR
dc.contributor.scopusid8416745200tr_TR
dc.date.accessioned2023-01-31T06:25:54Z
dc.date.available2023-01-31T06:25:54Z
dc.date.issued2017-12
dc.description.abstractIn this study, the presence of genes responsible for the pathogenicity and antibiotic resistance profile of enterococci isolated from various foodstuffs of animal origin was investigated. The percentage prevalence of enterococci was 54.1% (203/375) and the average count was found to be 3.81 log cfu/ml-g. Species-specific primers revealed Enterococcus faecalis as the predominant species carrying one or more virulence-associated traits of efa, gelE, ace, esp and agg genetic markers. Only one E. faecium isolate (from milk) was positive for the esp gene. Regarding antibiotic resistance, the highest frequency of resistance was observed for tetracycline (21.7%), followed by quinupristin/dalfopristin (13.3%), ciprofloxacin (2.0%), penicillin (2.0%), linezolid (1.0%), ampicillin (1.0%), streptomycin (1.0%), and gentamicin (0.5%). Enterococcus faecalis showed a higher prevalence of antibiotic resistance than other enterococci. The percentage of multidrug resistance among the isolates was 3.4%. Twenty-nine E. faecalis isolates (26.6%) carrying one of the virulence-associated traits were at the same time resistant to at least one antibiotic. Our results show that foods of animal origin, including ready-to-eat products, may be reservoirs of antibiotic-resistant and potentially virulent enterococci.en_US
dc.identifier.citationMuş, T. E. vd. (2017). ''Pathogenicity determinants and antibiotic resistance profiles of enterococci from foods of animal origin in Turkey''. Acta Veterinaria Hungarica, 65(4), 461-474.en_US
dc.identifier.endpage474tr_TR
dc.identifier.issn0236-6290
dc.identifier.issue4tr_TR
dc.identifier.pubmed29256290tr_TR
dc.identifier.scopus2-s2.0-85038613579tr_TR
dc.identifier.startpage461tr_TR
dc.identifier.urihttps://doi.org/10.1556/004.2017.044
dc.identifier.uri1588-2705
dc.identifier.urihttps://akjournals.com/view/journals/004/65/4/article-p461.xml
dc.identifier.urihttp://hdl.handle.net/11452/30725
dc.identifier.volume65tr_TR
dc.identifier.wos000418337900001tr_TR
dc.indexed.pubmedPubMeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiadoen_US
dc.relation.bapKUAP (V)-2013/81tr_TR
dc.relation.collaborationSanayitr_TR
dc.relation.journalActa Veterinaria Hungaricaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVeterinary sciencesen_US
dc.subjectAntibiotic resistanceen_US
dc.subjectEnterococcien_US
dc.subjectFooden_US
dc.subjectIncidenceen_US
dc.subjectVirulence genesen_US
dc.subjectFermented meaten_US
dc.subjectAntimicrobial resistanceen_US
dc.subjectVirulence factorsen_US
dc.subjectSpecies distributionen_US
dc.subjectPrevalenceen_US
dc.subjectVancomycinen_US
dc.subjectFaecalisen_US
dc.subjectGeneen_US
dc.subjectPcren_US
dc.subjectProductsen_US
dc.subject.emtreeAntiinfective agenten_US
dc.subject.emtreeAnimalen_US
dc.subject.emtreeAntibiotic resistanceen_US
dc.subject.emtreeBovineen_US
dc.subject.emtreeDairy producten_US
dc.subject.emtreeDrug effectsen_US
dc.subject.emtreeEnterococcusen_US
dc.subject.emtreeFood controlen_US
dc.subject.emtreeMeaten_US
dc.subject.emtreeMicrobial sensitivity testen_US
dc.subject.emtreeMicrobiologyen_US
dc.subject.emtreePoultryen_US
dc.subject.meshAnimalsen_US
dc.subject.meshAnti-bacterial agentsen_US
dc.subject.meshCattleen_US
dc.subject.meshDairy productsen_US
dc.subject.meshDrug resistance, bacterialen_US
dc.subject.meshEnterococcusen_US
dc.subject.meshFood microbiologyen_US
dc.subject.meshMeaten_US
dc.subject.meshMicrobial sensitivity testsen_US
dc.subject.meshPoultryen_US
dc.subject.meshTurkeyen_US
dc.subject.scopusEnterococci; Antibiotic Resistance; Enterococcus Faecalisen_US
dc.subject.wosVeterinary sciencesen_US
dc.titlePathogenicity determinants and antibiotic resistance profiles of enterococci from foods of animal origin in Turkeyen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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