شیوع ضد میکروبی گونه¬های ویبریو در آبزیان عرضه¬شده در شهرستان اهواز
بهاره سادات عباسی
1
(
دانشجوی کارشناسی ارشد بهداشت مواد غذایی
)
ابراهیم رحیمی
2
(
گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
)
کلید واژه: ویبریو کلرآ, ویبریو پاراهولیتیکوس, ویبریو آلژینولیتیکوس, ویبریو ولنیفیکوس, مواد غذایی دریایی,
چکیده مقاله :
گونههای بیماریزای ویبریو به طور معمول در محیطهای دریایی و آبهای شور ساکن هستند و میتوانند در غذاهای دریایی که برای مصرف انسان در نظر گرفته شدهاند تجمع یابند. نشان داده شده که وابستگی فصلی زیادی دارند و در تابستان شیوع آنها بیشتر است. هدف از پژوهش حاضر شیوع ضد میکروبی گونههای ویبریو در آبزیان عرضهشده در شهرستان اهواز بود. در این مطالعه مجموعا 160 نمونه شامل 40 نمونه میگو و 120 نمونه از ماهی شیر، حلوا و شوریده به صورت تصادفی از مراکز عرضه شهرستان اهواز نمونهگیری و در شرایط سترون به آزمایشگاه انتقال داده شد. برای جستجوی ویبریو از روش کشت خطی، گونهها و سویههای مختلف از روش PCR و ارزیابی مقاومت آنتیبیوتیکی Disk-Diffiusion استفاده شد. نتایج نشان داد آلودگی به انواع ویبریو از مجموع 160 نمونه، 46 نمونه (75/28 درصد) بود. به این ترتیب آلودگی در میگو 13 نمونه (5/32 درصد)، ماهی شیر 11 نمونه (5/27 درصد)، ماهی شوریده 10 نمونه (25 درصد) و ماهی حلوا 12 نمونه (30 درصد) بود. فراوانی ژنهای حدت ctxA (50 درصد) و ctxB (50 درصد)، tdh (17/41 درصد )، trh (47 درصد) flaC (50 درصد) و vvh (44/44 درصد) بود. نتایج مقاومت آنتیبیوتیکی نشان داد مقاومت آمپیسیلین (13/89 درصد) و کانامایسین (60/82 درصد) و کمترین مقاومت مربوط به امیپنم بود. نتایج مطالعه نشان داد انواع فرآوردههای دریایی میتوانند منبع مهم آلودگی به ویبریو باشند که با رعایت بهداشت و پخت غذاهای دریایی میتوان از عفونتهای ناشی از آنها برحذر بود.
چکیده انگلیسی :
Pathogenic species of Vibrio usually live in marine and saltwater environments and can accumulate in foods intended for human consumption. It has been shown that they have many seasons and they are more abundant in summer. The aim of the present research was the antimicrobial activity of Vibrio species in aquatic products supplied in Ahvaz city. In this study, a total of 160 samples, including 40 shrimp samples and 120 samples of lionfish, halva, and salted fish, were randomly sampled from the supply centers of Ahvaz city and transferred to the laboratory under sterile conditions. To search for Vibrio, the linear culture method, different species and strains, the PCR method and disk-diffusion antibiotic resistance evaluation were used. The results showed that 46 samples (28.75%) were Vibrio types out of a total of 160 samples. In this way, there were 13 samples (32.5%) of shrimp, 11 samples (27.5%) of milk fish, 10 samples (25%) of fried fish and 12 samples (30%) of halvah fish. The frequency of virulence genes was ctxA (50%) and ctxB (50%), tdh (41.17%), trh (47%), flaC (50%) and vvh (44.44%). The results of biotic resistance showed resistance to ampicillin (89.13%) and kanamycin (82.60%), and the lowest resistance was related to imipenem. The results of the study showed that a variety of seafood products can be an important source of vibrio consumption, which can be avoided by observing hygiene and cooking seafood.
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