Document Type : Original Articles
Authors
1
Department of Bacteriology, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
2
Zoonoses Research Center. Tehran University of Medical Sciences, Tehran, Iran
3
Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
10.22092/ari.2025.366547.3264
Abstract
Yersinia constitutes one of the predominant bacterial agents implicated in foodborne illnesses. The objective of this investigation is to ascertain the presence of Yersinia species in raw chicken meat procured from retail establishments in Tehran, alongside an examination of their patterns of antibiotic resistance. Between April and September 2023, a total of 220 chicken meat samples were systematically collected and analyzed for contamination by Yersinia species. The initial isolation was conducted through enrichment in saline phosphate at a temperature of 4 degrees Celsius over a duration of three weeks, succeeded by secondary enrichment utilizing 5.0% potassium hydroxide, and the resultant samples were subsequently cultured on CIN agar medium. Following the execution of warm staining and the microscopic observation of Gram-negative cocci, biochemical assays were employed to differentiate the strains, and the findings were corroborated using the API 20E kit. Ultimately, antibiotic resistance profiles were established via the agar disk diffusion methodology encompassing seven different antibiotics. From the totality of 220 chicken meat samples, 12 (5.5%) suspect strains of Yersinia were successfully isolated and were definitively identified as Yersinia through biochemical testing. Application of the API 20E kit revealed that three of the strains were classified as Enterococcus species, five as Entermedia species, two as Fredericksen species, and two as Christensen species. Notably, all isolated strains exhibited resistance to ampicillin, tetracycline, and cefixime antibiotics, while remaining sensitive to other antibiotics. The results of this study indicate the presence of various strains of Yersinia in chicken meat samples at the Tehran level. Given the emergence of microbial resistance to specific antibiotics, it is imperative that antibiotic usage is approached with judicious strategies.
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