الملخص
ان البکتریاEscherichia coli O157:H7 هي أحد مسببات الأمراض التي تنتقل عن طريق الأغذية. هدفت هذه الدراسة إلى تقدير انتشار ونمط النشاط المضاد للميكروبات ضد Escherichia coli O157:H7 في اللحوم والخضروات الطازجة من مدينة أربيل. تم جمع ما مجموعه 250 عينة من اللحوم والخضروات من مدينة أربيل. تم عزل وتحديد E. coli O157: H7 باتباع معيار ISO-16654: 2001. تم إجراء مزيد من الاختبارات على العزلات لمعرفة مدى التأثر بمضادات الميكروبات لعشرة مضادات جرثومية باستخدام طريقة الانتشار القرصي. من بين 250 عينة من اللحوم والخضروات التي تم فحصها، حملت اثنتان 0.51٪ Escherichia coli O157:H7 أظهر نمط الحساسية لمضادات الميكروبات للسلالات مقاومة للأمبيسيلين والكاناميسين بنسبة 100٪. تظهر نتائج هذه الدراسة وجود Escherichia coli O157:H7 المقاومة للأدوية في اللحوم والخضروات في مدينة أربيل. على الرغم من انتشاره المنخفض، فإن وجوده في منتج يؤكل نيئًا يسلط الضوء على المخاطر المحتملة على الصحة العامة في المنطقة المرتبطة بهذا العامل الممرض.
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