Molecular Detection of Some Virulence Factors genes of Klebsiella pneumoniaeIsolated from Food Samples

Abstract

Klebsiella pneumoniae is not only one of the main pathogens acquired from the hospital but it is as well a significance foodborne pathogen that causing liver abscesses, septicaemia ,and  diarrhea.The study aimed to isolate  Klebsiella pneumoniae from different food samples in Al-Diwaniyah city/Iraq ,determine some virulence factors genes of these isolates, and testing the resistance to antibiotics. The study extended fromAugust  to November 2020.A total of 25 isolates identified as Klebsiella pneumoniausing traditional biochemical tests ,Vitek system and 16SrRNA gene.The existence of 8virulence factors geneswasdetectedby PCR.The more commonness virulence factors genes were Khe  (100%), fimH(80.0 %), Uge  (64.0 %), ureA (36.0 %), YbtA (16.0 %) ,alls (12.0 %),iucB (8.0 %) and ironB(0.0%).The bacterial isolates  explained risinglevel of resistanceto Amoxicillin-clavulanate,piperacillin ,gentamicin,ceftazidime , cefepime and cefotaxime(25/25,100%) , ampicillin (22/25, 88.0 %), tetracycline  (20/25 ,80.0 %), amikacin (15/25,60.0 %) ,aztreonam( 9/25, 36.05 %),(11/25, 44.0 %) intermediate and (5/25, 20.0 %) sensitivity rate..The sensitivity of isolates recorded to Levofloxacin ,ciprofloxacin, Ampicillin-sulbactam (SAM)  and imipenem (25/25 ,100%), Chloramphenicol (20/25, 80.0 %), Moxifloxacin (19/25,76.0 %) and meropenem( 9 /25,36.0 %) .The existence of virulence genes and resistance of antibiotics in Klebsiella pneumoniae isolated from foodsrefers to a possibility healthrisk  for people.The results showa significanceformonitoring Klebsiella pneumoniae in food.