Molecular detection and antibiotic resistance pattern of Shigella sp. Isolated from raw milk and traditional cheeses

Subject Areas : Food Microbial Contamination

Farzaneh Hassani ¹ , مجتبی بنیادیان ² , Hamdallah Moshtaghi ³

1 - Department of Food hygiene and Quality Control, Faculty of Vet.Med, Shahrekord University
2 - Department of Food Hygiene and Quality Control, Faculty of Vet.Med, Shahrekord University
3 - Department of food quality control

Received: 2024-07-21 Accepted : 2025-01-26 Published : 2025-03-15

Keywords: Raw milk, Traditional cheese, Shigella, PCR, Antibiotic resistance,

Abstract :

Shigellosis is one of the main causes of death due to diarrhea and its complications worldwide. The prevalence of Shigella in dairy products and the antibiotic resistance of this bacterium is one of the current crises in the world. The purpose of this study was to evaluate the prevalence and antibiotic resistance pattern of Shigella species isolated from raw milk and traditional cheeses. Totally 200 samples including 100 samples of raw milk and 100 samples of traditional cheese from the supply centers in different cities of Chaharmahal and Bakhtiari province were randomly collected and transported to the food hygiene laboratory in Coolbox. Shigella was detected using standard microbiological and biochemical tests. The PCR test was performed for verification of the isolates. Antibiotic resistance was also evaluated using the disk diffusion method and CLSI standard. The results of this study showed that out of a total of 150 samples of traditional milk and cheese, from 5 samples of raw milk Shigella suspected colonies were isolated. The PCR revealed that only 3(3%) isolates were confirmed as Shigella flexnerii. Also, among Shigella isolates, there was the highest resistance to sulfamethoxazole at 66.66% and the highest sensitivity to cefixime, tetracycline, and ampicillin at 100%. According to the results, raw milk is contaminated with Shigella pathogenic strains that are resistant to some antibiotics, so it is necessary to avoid the consumption of milk and its non-pasteurized products and prevent Cross-contamination with other ready-to-eat foods, use only milk that has passed the pasteurization process.

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