PATTERNS FREQUENCIES OF CAMPYLOBACTER SPP. ISOLATED FROM FOOD IN BASRAH PROVINCE AND ITS SENSITIVE TO ANTIBIOTICS

Abstract

Campylobacter bacteria were isolated from different samples of food sources included ( beef meat – minced meat –– raw chicken –– raw cow milk – locally white cheese – samples from some restaurants ( salads – shawarma- grilled chicken and swabs from worker hands and boards)) from different regions in the Basrah province . 78 isolates belong to the genus Campylobacter spp. were obtained in this study. Isolation percentage of Campylobacter in Basrah province was 26% ( in shiretowns 5% while in center city 21% ) . The isolates were belong to biotypes C. jejuni II , C.jejuni IV and C. coli II , the most isolate rates C. jejuni II , and C. coli II in restaurants (26.08%) and (8.69%) respectively . The isolates rate were equal to biotype C.jejuni IV in restaurants and meat were 13.04% , while lowest rate for biotypes C.jejuni II , C.jejuni IV and C. coli II in milk and milk products were 10.86% , 4.34 % and 4.34% respectively Results showed that the isolates of C. jejuni II and C. coli II were multi-resistance to Erythromycin , Kanamycin, Metronidazole and Ampicillin , while were sensitive to the antibiotics Ciprofloxacin and Gentamycin .