Phenotypic and Genotypic Antibiotic Resistance of Bacteria Isolated from Ready-to-eat Salted Seafood

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dc.contributor.authorYilmaz, Dilek Kahraman
dc.contributor.authorBerik, Nermin
dc.date.accessioned2025-05-29T02:57:26Z
dc.date.available2025-05-29T02:57:26Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSafe food production faces significant challenges from both disease-causing bacteria and antibioticresistant bacteria, as both pose serious risks to public health and food safety. This study investigated the presence of antibiotic-resistant bacteria in salted seafood (lakerda) samples obtained from fishermen and fish markets. Phenotypic analysis revealed that lakerda samples collected from fishermen contained bacteria with multi-antibiotic resistance, including Pseudomonas fluorescens, Staphylococcus haemolyticus, and Staphylococcus equorum. Carnobacterium maltaromaticum, Carnobacterium mobile, and Vibrio hibernica species were isolated in larkerda samples sold by fish markets. It was determined that among isolated bacteria, V. rumoiensis did not contain any of the genotypically tested genes. However, P. fluorescens carried blaTEM, qnrB, qnrS, blaZ, and msrA; S. haemolyticus harbored blaTEM, tetK, dfrD, blaZ, msrA, msrB, and mecA; C. maltaromaticum possessed blaTEM, qnrA, qnrB, qnrS, strA-strB, aphAI-IAB, and mecA; C. mobile included blaTEM, blaZ, msrA, dfrD, and mecA; and V. hibernica carried blaTEM, blaZ, mecA, and VanA. In addition, S. pasteuri and S. equorum had the mecA resistance gene. In conclusion, public health needs to provide hygiene conditions in the preparation of lakerda, determine the ways of transmission, take precautions, and raise awareness of producers and consumers.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects Coordination Unit [FDK-2020-3334]
dc.description.sponsorshipThis study is prepared from the PhD thesis of the first author, Dilek KAHRAMAN YILMAZ (supervision: Prof.Dr. Nermin BER & Idot;K), under the support of Canakkale Onsekiz Mart University Scientific Research Projects Coordination Unit with the project numbered FDK-2020-3334.
dc.identifier.doi10.26650/ASE20241589821
dc.identifier.endpage17
dc.identifier.issn2602-473X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85217823692
dc.identifier.scopusqualityQ3
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.26650/ASE20241589821
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30066
dc.identifier.volume40
dc.identifier.wosWOS:001413988300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIstanbul Univ Press, Fac Aquatic Sciences
dc.relation.ispartofAquatic Sciences and Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250529
dc.subjectFood safety
dc.subjectlakerda
dc.subjectantibiotic resistance
dc.subjectresistance genes
dc.subjectmicrobiology
dc.titlePhenotypic and Genotypic Antibiotic Resistance of Bacteria Isolated from Ready-to-eat Salted Seafood
dc.typeArticle

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