Prevalence and Antimicrobial Resistance of Campylobacter Isolated from Dressed Beef Carcasses and Raw Milk in Tanzania

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dc.contributor.authorKASHOMA, ISAAC
dc.contributor.authorKASSEM, ISSMAT
dc.contributor.authorJOHN, JULIUS
dc.contributor.authorKESSY, BEDA
dc.contributor.authorGABREYES, WONDWOSSEN
dc.contributor.authorKAZWALA, RUDOVICK
dc.contributor.authorRAJASHEKARA, GIREESH
dc.date.accessioned2018-06-19T07:18:22Z
dc.date.available2018-06-19T07:18:22Z
dc.date.issued2016-01-01
dc.description.abstractCampylobacter species are commonly transmitted to humans through consumption of contaminated foods such as milk and meat. The aim of this study was to investigate the prevalence, antimicrobial resistance, and genetic determinants of resistance of Campylobacter isolated from raw milk and beef carcasses in Tanzania. The antimicrobial resistance genes tested included blaOXA-61 (ampicillin), aph-3-1 (aminoglycoside), tet(O) (tetracycline), and cmeB (multi-drug efflux pump). The prevalence of Campylobacter was 9.5% in beef carcasses and 13.4% in raw milk, respectively. Using multiplex-polymerase chain reaction (PCR), we identified 58.1% of the isolates as Campylobacter jejuni, 30.7%as Campylobacter coli, and 9.7% as other Campylobacter spp. One isolate (1.6%) was positive for both C. jejuni and C. coli specific PCR. Antimicrobial susceptibility testing using the disk diffusion assay and the broth microdilution method showed resistance to: ampicillin (63% and 94.1%), ciprofloxacin (9.3% and 11.8%), erythromycin (53.7% and 70.6%), gentamicin (0% and 15.7%), streptomycin (35.2%and 84.3%), and tetracycline (18.5% and 17.7%), respectively. Resistance to azithromycin (42.6%), nalidixic acid (64.8%), and chloramphenicol (13%) was determined using the disk diffusion assay only, while resistance to tylosin (90.2%) was quantified using the broth microdilution method. The blaOXA-61 (52.6% and 28.1%), cmeB (26.3% and 31.3%), tet(O) (26.3% and 31.3%), and aph-3-1 (5.3% and 3.0%) were detected in C. coli and C. jejuni. These findings highlight the extent of antimicrobial resistance in Campylobacter occurring in important foods in Tanzania. The potential risks to consumers emphasize the need for adequate control approaches, including the prudent use of antimicrobials to minimize the spread of antimicrobial-resistant Campylobacter.en_US
dc.identifier.issnDOI: 10.1089/mdr.2015.0079
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/2400
dc.language.isoenen_US
dc.publisherMICROBIAL DRUG RESISTANCEen_US
dc.relation.ispartofseriesDOI: 10.1089/mdr.2015.0079;
dc.titlePrevalence and Antimicrobial Resistance of Campylobacter Isolated from Dressed Beef Carcasses and Raw Milk in Tanzaniaen_US
dc.typeArticleen_US
dc.urlDOI: 10.1089/mdr.2015.0079en_US

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