Genotypic and Phenotypic Pattern of Antibiotic Resistance of Acinetobacter baumannii Isolated from Traditional Butter and Cream in Isfahan

Subject Areas : Food Microbial Contamination

Nahal Salimi ¹ , Mohammad Ahmadi ² , Ebrahim Rahimi ³

1 - Food Hygiene Department , Ayatollah Amoli Branch, Amol, Iran.
2 - Food Hygiene Department , Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
3 - Food Hygiene Department, Veterinary College , Shahrekord Branch, Islamic Azad University, Shahrekord , Iran.

Received: 2020-10-31 Accepted : 2021-01-29 Published : 2022-03-21

Keywords: Antibiotic resistance, Isfahan, Acinetobacter baumannii, Traditional Cream, Traditional Butter,

Abstract :

Acinetobacter species are saprophytic and have emerged as an important nosocomial pathogen. In this study, 100 samples of traditional butter and cream, were evaluated for the presence of the A. baumannii. The A. baumannii isolates were genotyped based on virulence genes and phenotype according to antibiotic resistance patterns. The results showed that from 50 samples of butter and cream, 2 samples (4%) and 1 sample (2%) were contaminated with A. baumannii. Antibiotic resistance examination showed that all isolates were resistant to the antibiotics of meropenem, imipenem, chloramphenicol, methicillin, carbapenem and fusidic acid. The most abundant genes encoding antibiotic resistance in A. baumannii strains were tetA, tetB, dfrA1, aac (3) -IV, sul1, cnf2, csgA, jurA, citm, blasHV, aadA1 and Aac3IV. The results also showed that the most abundant virulent genes in A. baumannii strains that detected from traditional milk and dairy products were fimH, papC, Pai and kpsmTII, respectively. It is recommended to use a preventive method to reduce or eradicate A. baumannii from the human food chain and to prevent the spread of infection.