Prevalence and antimicrobial resistance of Listeria species isolated from filleted Argyrosomus hololepidotus, Scomberomorus commerson and Alburnus spp.

Subject Areas : Food Microbial Contamination

Ebrahim  Rahimi ¹ (گروه بهداشت مواد غذائی و بهداشت و بیماریهای آبزیان، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی)
Mohammad Javad  Jahanmard ² (Esfahan University, Esfahan, Iran)
Sohrab  safari ³ (Research Center of Food Microbiology, Islamic Azad University, Shahrekord, Iran.)
Mahsa  Ansari ⁴ (Agriculture Jihad Organization, Shahrekord, Iran and Young Researchers and Elites Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
Zeinab  Torki baghbadorani ⁵ (Graduated Student of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)

Received: 2016-10-01 Accepted : 2016-12-13 Published : 2016-10-22

Keywords: antimicrobial resistance, Listeria, fileted fish,

Abstract :

Listeriosis is one of the most important food-borne diseases caused by Listeria species, especially L. monocytogenes.  The objective of this study was to determine the prevalence and antimicrobial resistance of Listeria species isolated from three types of fish filet in Isfahan and Bandaranzali. From August 2009 to April 2011, a total of 120 samples of Argyrosomus hololepidotus (n= 90), Scomberomorus commerson (n=80) and Alburnus spp (n=70). Fish were obtained from randomly selected retail stores in Isfahan and Bandaranzali cities and were evaluated for the presence of Listeria spp. using standard cultural and PCR methods. Then antibiogram tests were carried out for determination of antimicrobial resistance. Seven (8.8%) and 6 (15%) of smoked and salted fish samples were positive for Listeria spp. respectively. L. monocytogenes, L. innocua and L. seeligari were isolated from 2.5, 6.7 and 1.6% of fish samples. Overall, 9 of 13 Listeria isolates (69.2%) were resistant to one or more antimicrobial agents. Resistance to tetracycline (53.8%) and tetracycline (30.8%) were the most common finding. All of the isolates were susceptible to gentamicin, vancomycin and chloramphenicol. The results of this study indicate the potential risk of infection with Listeria in people consuming raw or undercooked smoked and salted fish. Also, the results obtained in this study indicated the need for appropriate surveillance and epidemiological monitoring strategy to control the development of resistance.