ArticleBMC microbiology2021
Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study.
Article in BMC microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Antimicrobial resistance in meat and meat products from Asia: An urgent one health challenge- a systematic review and meta-analysis.Poultry science · 2025Pooled it
- Risk of antimicrobial resistance spreading via food loss and waste.Infectious diseases of poverty · 2026Review
- Ready-to-Eat Sandwich Microbiota: Diversity, Antibiotic Resistance, and Strategies to Enhance Food Safety.Foods (Basel, Switzerland) · 2026Review
- Multidrug-Resistant and Potentially PathogenicFoods (Basel, Switzerland) · 2026Article
- Aquatic BPI/LBPs: A Promising Antimicrobial Peptide Resource for Disease Control in Aquaculture.Current protein & peptide science · 2026Review
- Escherichia coli O157:H7 prevalence in Upper Egypt: impacts on food safety and human Health, with a protection trial using natural antibacterial Piper cubeba.World journal of microbiology & biotechnology · 2025Article
- Emerging Technologies and Integrated Strategies for Microbial Detection and Control in Fresh Produce.Microorganisms · 2025Review
- Metagenomic Investigation of Intestinal Microbiota of Insectivorous Synanthropic Bats: Densoviruses, Antibiotic Resistance Genes, and Functional Profiling of Gut Microbial Communities.International journal of molecular sciences · 2025Article
- Antibiotic resistance and preventive strategies in foodborne pathogenic bacteria: a comprehensive review.Food science and biotechnology · 2025Review
- Review
- The Invisible Threat of Antibiotic Resistance in Food.Antibiotics (Basel, Switzerland) · 2025Review
- Antimicrobial Resistance Profiling of Pathogens from Cooked Donkey Meat Products in Beijing Area in One Health Context.Veterinary sciences · 2024Article
- Phenotypic and Genotypic Characterization ofAntibiotics (Basel, Switzerland) · 2024Article
- Ready to Eat Food: A Reason for Enhancement in Multidrug Resistance in Humans.Advanced pharmaceutical bulletin · 2024Article
- Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence ofInternational journal of microbiology · 2024Review
- Prevalence, characterization, and implications of methicillin-resistantSustainable microbiology · 2024Article
- Antimicrobial-ResistantFoods (Basel, Switzerland) · 2023Article
- Antibacterial Activity against Foodborne Pathogens and Inhibitory Effect on Anti-Inflammatory Mediators' Production of Brazilin-Enriched Extract fromPlants (Basel, Switzerland) · 2022Article
- Evolution and implementation of One Health to control the dissemination of antibiotic-resistant bacteria and resistance genes: A review.Frontiers in cellular and infection microbiology · 2022Review
- Molecular Characterization and the Antimicrobial Resistance Profile ofInternational journal of microbiology · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundIn recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. Considering kebab and hamburger are the most popular RTE meat products in Iran, this study aimed to investigate the prevalence and antimicrobial resistance of common foodborne pathogens (Escherichia coli, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes) in raw kebab and hamburger samples collected from fast-food centers and restaurants. Therefore, total bacterial count (TBC), as well as the prevalence rates and antibiogram patterns of foodborne pathogens in the samples were investigated. Also, the presence of antibiotic-resistance genes (bla
resultsThe mean value of TBC in raw kebab and hamburger samples was 6.72 ± 0.68 log CFU/g and 6.64 ± 0.66 log CFU/g, respectively. E. coli had the highest prevalence rate among the investigated pathogenic bacteria in kebab (70%) and hamburger samples (48%). Salmonella spp., L. monocytogenes, and S. aureus were also recovered from 58, 50, and 36% of kebab samples, respectively. The contamination of hamburger samples was detected to S. aureus (22%), L. monocytogenes (22%), and Salmonella spp. (10%). In the antimicrobial susceptibility tests, all isolates exhibited high rates of antibiotic resistance, particularly against amoxicillin, penicillin, and cefalexin (79.66-100%). The bla
conclusionsThe findings of this study showed that raw kebab and hamburger are potential carriers of antibiotic-resistance pathogenic bacteria, which can be a serious threat to public health.
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