Open AccessPrevalence, Biotyping, and Antimicrobial Resistance of Yersinia enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of Yersinia enterocolitica in Traditional Cheeses
Author(s) -
Milad Tavassoli,
Abdollah Jamshidi,
Golnaz Ranjbar,
Mohammad Reza Torbati Moghaddam,
Asma Afshari
Publication year - 2021
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2344-5300
pISSN - 2344-2344
DOI - 10.15835/buasvmcn-fst:2020.0051
Subject(s) - yersinia enterocolitica , ampicillin , microbiology and biotechnology , biology , ciprofloxacin , tetracycline , cefpodoxime , antimicrobial , agar , yersinia , gentamicin , food science , cefotaxime , veterinary medicine , antibiotics , medicine , bacteria , genetics
The present study aimed to investigate the contamination rate of various traditional Iranian cheese samples with Yersinia enterocolitica. In total, 200 cheese samples were collected from the northeast of Iran, and 10 types of traditional cheese were evaluated, including Lighvan, Kurdish, lactic, Tape-Salam, Onsory, Turkmen (type one and two), Sistani, Baluchi, and Kormange. The samples were analyzed using pre-enrichment Peptone-Sorbitol-Bile (PSB) broth, Yersinia selective agar (Cefsulodin-Irgasan-Novobiocin (CIN))following polymerase chain reaction (PCR). Antimicrobial tests were carried out using 13 antibiotics on all the positive samples. From the cheese samples collected from Khorasan Razavi province, Kurdish cheese had the highest contamination rate (9/20; 45%), while the lowest contamination rate was observed in Lighvan and Onsory cheese. Also, the most commonly identified biotype was biotype 1A (23/38; 61%). Y. entrocolitica was mostly susceptible to ciprofloxacin, tetracycline, gentamicin, chloramphenicol, cefotaxime, and ceftazidime, while resistant to ampicillin and amoxicillin.