Pulsed-field gel electrophoresis typing, antibiotic resistance, and plasmid profiles of Escherichia coli strains isolated from foods

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dc.contributor.authorUysal, Ahmet
dc.contributor.authorDurak, Yusuf
dc.date.accessioned2020-03-26T18:31:08Z
dc.date.available2020-03-26T18:31:08Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBacterial contamination in foods and antimicrobial resistance levels of common pathogenic strains causing food-borne disease are important in human health. Thus, typing technologies are important tools to determine primary sources of bacterial contamination. In this study, 40 Escherichia coli strains isolated from 85 food samples were evaluated in terms of genetic diversity, susceptibility to certain antibiotics, and plasmid profiles. Pulsed-field gel electrophoresis was used to identify the genetic relations of E. coli isolates. It was determined that the 40 E. coli strains revealed 32 different pulsotypes represented by 6 subtypes. Antibiotic susceptibility tests conducted by using a disc diffusion method against 15 antibiotics showed that although the isolates revealed 14 different types of resistance profiles, the strains showed the greatest resistance to ampicillin (77.5%), followed by ticarcillin-clavulanic acid (30%), tetracycline (22.5%), and cephalothin (14.5%). Plasmid isolations studies of the strains conducted by the method of alkaline lysis revealed that 18 (45%) of 40 E. coli strains contain 31 different plasmid bands ranging between 64.4 and 1 kb. The results showed that PFGE was a powerful method in tracking sources of food contamination and that the antibiotic resistance levels of food isolates were high and should be monitored.en_US
dc.description.sponsorshipSelcuk University Scientific Research Projects Coordinating Office (BAP)Selcuk University [10101022]en_US
dc.description.sponsorshipWe would like to thank Selcuk University Scientific Research Projects Coordinating Office (BAP) for supporting this project financially (project No. 10101022).en_US
dc.identifier.doi10.1139/w2012-108en_US
dc.identifier.endpage1287en_US
dc.identifier.issn0008-4166en_US
dc.identifier.issue11en_US
dc.identifier.pmid23145825en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1278en_US
dc.identifier.urihttps://dx.doi.org/10.1139/w2012-108
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28344
dc.identifier.volume58en_US
dc.identifier.wosWOS:000311028800004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCANADIAN SCIENCE PUBLISHING, NRC RESEARCH PRESSen_US
dc.relation.ispartofCANADIAN JOURNAL OF MICROBIOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEscherichia colien_US
dc.subjectpulsed-field gel electrophoresisen_US
dc.subjectantibiotic resistanceen_US
dc.subjectgenetic diversityen_US
dc.subjectplasmid profilesen_US
dc.titlePulsed-field gel electrophoresis typing, antibiotic resistance, and plasmid profiles of Escherichia coli strains isolated from foodsen_US
dc.typeArticleen_US

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