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Molecular tracking of antibiotic-resistant and virulent Clostridium perfringens strains in Iraqi human and meat
Khilood Hamdan Fahad1, Jenan Nadhim Sadeq1, Azhar Abdulsada Neamah1
1Department of Microbiology, College of Veterinary Medicine, University of Al-Qadisiyah, Al Diwaniyah, Iraq.
Background:
Clostridium perfringens is a common cause of foodborne and hospital infections. It produces several toxins and shows increasing antibiotic resistance.
Aim:
This study aimed to detect C. perfringens in human clinical samples and meat from local markets. This study also aimed to evaluate their antibiotic resistance and virulence gene profiles.
Methods:
A total of 188 samples were collected. Ninety-five came from humans. Ninety-three came from meat. Standard laboratory methods have been used to isolate bacteria. Identification of the 16S rRNA gene has been confirmed using biochemical tests and polymerase chain reaction (PCR). Ten samples were sequenced. MEGA6 software was used for the phylogenetic tree. Antibiotic testing was performed on 17 drugs. PCR was also used to find six virulence genes and eight resistance genes.
Results:
Of 188 samples, 76 were positive for C. perfringens. Thirty-six samples were from humans. Forty were from meat. Most patients showed strong resistance to erythromycin (90.78%) and tetracycline (84.21%). The top resistance genes were ermB (86.84%), tetA (81.57%), and blaTEM (65.78%). Some strains had up to eight resistance genes. The most prevalent virulence gene was perfringolysin O gene (76.31%). Hemolysin gene came next (73.68%), followed by cpe (50%). Both meat and human samples contained hypervirulent strains. RAPD-PCR showed that some meat and human strains were very similar. This may indicate cross-transmission.
Conclusion:
This study shows that meat and clinical samples share harmful C. perfringens strains that carry dangerous combinations of resistance and virulence genes. The results highlight a serious public health risk and call for stricter control of antibiotic use and better food handling hygiene to reduce transmission.
Insights
Harmful Clostridium perfringens strains with antibiotic resistance and virulence genes were found in both human clinical samples and meat. This highlights a public health risk and the need for better hygiene and antibiotic control.
Area of Science:
- Microbiology
- Public Health
- Food Safety
Background:
- Clostridium perfringens is a significant cause of foodborne and hospital-acquired infections.
- This bacterium produces multiple toxins and exhibits increasing resistance to antibiotics.
Purpose of the Study:
- To detect Clostridium perfringens in human clinical samples and market meat.
- To characterize antibiotic resistance and virulence gene profiles of detected strains.
Main Methods:
- Collected 188 samples (95 human, 93 meat).
- Used standard isolation, biochemical tests, and PCR for identification (16S rRNA gene).
- Performed antibiotic susceptibility testing (17 drugs), PCR for virulence (6 genes) and resistance (8 genes) genes, sequencing, and phylogenetic analysis.
Main Results:
- 76 samples (36 human, 40 meat) tested positive for C. perfringens.
- High resistance observed against erythromycin (90.78%) and tetracycline (84.21%).
- Prevalent resistance genes included ermB (86.84%), tetA (81.57%), and blaTEM (65.78%).
- Common virulence genes were perfringolysin O (76.31%), hemolysin (73.68%), and cpe (50%).
- Hypervirulent strains and genetic similarity between meat and human isolates suggest cross-transmission.
Conclusions:
- Shared C. perfringens strains between meat and clinical samples harbor concerning resistance and virulence gene combinations.
- Results indicate a significant public health risk.
- Stricter antibiotic use controls and improved food hygiene are recommended to mitigate transmission.