Biofilm Production and Antimicrobial Susceptibility Profiles of Bacillus spp. from Meats
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The genus Bacillus is frequently found in soil, water, and food. Bacillus cereus and Bacillus anthracis are the main pathogens causing foodborne diseases and serious infections in humans. A total of 52 Bacillus spp. from meat samples was tested for determination of biofilm production, antimicrobial resistance pattern, and beta-lactamase activity. The 24 (46.1%) Bacillus isolates were found to be for biofilm production. Of the 24 (46.1%) biofilm producer Bacillus isolates, 13 (25%), 6 (11.5%) and 5 (9.6%) were considered as strong, moderate and weak biofilm producer, respectively. The most common species for the production of biofilm was Bacillus thuringiensis (80%). Antimicrobial disk susceptibility tests of Bacillus spp. revealed high resistance to ampicillin (84.6%) followed by penicillin (75%), cefepime (34.6%), and cefoxitin (26.9%). A multidrug resistance to at least 3 or more antimicrobials was observed in the 25 isolates (48.1%). All Bacillus spp. were sensitive to vancomycin, gentamicin, amikacin, ciprofloxacin, and imipenem. The susceptibility rate to streptomycin, chloramphenicol, and trimethoprim-sulphamethoxazole was 94.2%. Among the isolates, the 6 (11.5%) isolates were found to be sensitive to all antimicrobial agents tested. Besides, only one isolate from meat was found to be positive for beta-lactamase test. The existence of biofilm production as a virulence factor and of multidrug resistance in bacteria isolated from food should not be underestimated in terms of food safety, public health, and economic concerns.
SourceSakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi
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