They can also transfer the resistance genes to other microorganisms through the food chain. The presence of antibiotic-resistant pathogenic bacteria in foods may lead to hard-to-treat foodborne infections in humans. One of the main consequences of antibiotic residues in foods of animal origin is the proliferation of antibiotic-resistant bacteria. In recent years, the excessive and uncontrolled use of antibiotics in veterinary medicine has become a major area of concern for human health. The findings of this study showed that raw kebab and hamburger are potential carriers of antibiotic-resistance pathogenic bacteria, which can be a serious threat to public health.Īntibiotics are commonly used for the treatment of infectious diseases in humans and animals. monocytogenes were positive for mecA gene. coli and 10 isolates (29.41%) of Salmonella spp. The bla TEM was the most common resistant gene in the isolates of E. In the antimicrobial susceptibility tests, all isolates exhibited high rates of antibiotic resistance, particularly against amoxicillin, penicillin, and cefalexin (79.66–100%). The contamination of hamburger samples was detected to S. aureus were also recovered from 58, 50, and 36% of kebab samples, respectively. coli had the highest prevalence rate among the investigated pathogenic bacteria in kebab (70%) and hamburger samples (48%). The mean value of TBC in raw kebab and hamburger samples was 6.72 ± 0.68 log CFU/g and 6.64 ± 0.66 log CFU/g, respectively.
Also, the presence of antibiotic-resistance genes ( bla SHV, bla TEM, bla Z, and mecA) was studied in the isolates by PCR.
Therefore, total bacterial count (TBC), as well as the prevalence rates and antibiogram patterns of foodborne pathogens in the samples were investigated. Considering kebab and hamburger are the most popular RTE meat products in Iran, this study aimed to investigate the prevalence and antimicrobial resistance of common foodborne pathogens ( Escherichia coli, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes) in raw kebab and hamburger samples collected from fast-food centers and restaurants. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. In recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries.
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