OLECULAR IDENTIFICATION AND CHARACTERIZATION OF ANTIBIOGRAM OF SOME FOOD BORNE BACTERIA FROM LOCAL DAIRY PRODUCTS IN KURDISTAN REGION-IRAQ
DOI:
https://doi.org/10.36103/w9dykh85Keywords:
Antibiotics, Dairy products, foodborne disease, ResistanceAbstract
The major objective of the study was to employ molecular approaches to detect antibiotic resistance and identify microorganisms from dairy products. The different dairy products might be contaminated with different germs, so the handlers are at high risk of diseases. Therefore, knowledge of the identification and antibiotic resistance profiles of these bacteria will be vital for food safety and for treatment of diseases caused by them. A total of 113, 69, 47 and 37 different bacteria isolated from four kinds of dairy products namely cheese, hard cheese, soft cheese and yogurt were Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella typhimurium correspondingly. The species were subsequently identified utilizing genotype (molecular) approaches including polymer chain reaction. In addition, the bacteria were studied for their susceptibility towards germicide chemicals utilizing disc diffusion and Vitek 2 system methods. Antibacterial susceptibility test findings demonstrated that various isolates had variable sensitivity levels against several drugs. For example, 55 of 69 S.aureus, 11 of 47 B.cereus, and 26 of 113 E. coli isolates are resistant to common antibiotics (various drugs: clindamycin, tetracycline, rifampicin, erythromycin, vancomycin, and ampicillin). Some isolates were resistant to various kinds of drugs, phenomena called multidrug resistance.
Received: 16/9/2023
Accepted: 13/12/2023
Published: 31/7/2026
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