Relationship between biofilm production and virulence factors in Yersinia enterocolitica strains isolated from red meat in Shahrekord city
Subject Areas : Food microbiology
najmeh molavi
1
,
Manouchehr Momeni-Shahraki
2
,
Hossein Khodabandeh shahraki
3
1 - azad shahrekord
2 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد شهرکرد، ایران.
3 -
Keywords: Meat, Virulence genes, Yersinia enterocolitica.,
Abstract :
Yersinia enterocolitica is a gram-negative bacterium that belongs to the Enterobacteriaceae family. This bacterium is a food pathogenic bacterium that is mainly transmitted by contaminated meat, milk and water. Unsanitary meat is one of the main sources of Yersinia enterocolitica infection to humans. The present study was conducted with the aim of investigating the frequency of virulence genes and the relationship between biofilm production and virulence factors in Yersinia enterocolitica isolates isolated from meat supplied to Shahrekord market. 384 samples of red meat were randomly collected from meat supply stores in Shahrekord city and analyzed by biochemical and molecular methods in order to identify Yersinia enterocolitica. The isolated microbial strains were investigated in order to investigate the biofilm production ability by microtiter plate method and the virulence genes were investigated by PCR test. From a total of 384 red meat samples, Yersinia enterocolitica was isolated from 65 samples (16.92%). Contamination was reported in beef (27.69%), mutton (33.84%) and veal (38.64%). 35 isolates (53.85%) showed strong biofilm reaction, 20 isolates (30.77%) showed moderate biofilm reaction and 10 isolates (15.38%) showed weak biofilm reaction. The frequencies of inv, ail, yadA, ystA and virF genes were reported as: 83%, 41.53%, 43% 33.84% and 29.23%, respectively. In the statistical analysis with Chi-square test, a significant relationship was observed between virulence genes and strong biofilm reaction.
Considering the importance of red meat in the transmission of Yersinia enterocolitica to humans, it is recommended to follow the hygiene principles and not to consume contaminated meat, to use the PCR test in order to accurately identify the contamination in food.
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