Author/Authors :
Puspanadan, S. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Afsah-Hejri, L. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , John, Y.H.T. Universiti Sultan Zainal Abidin - Faculty of Food Technology, Malaysia , Rukayadi, Y. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Loo, Y.Y. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Nillian, E. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Kuan, C.H. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Goh, S.G. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Chang, W.S. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Lye, Y.L. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Mohd Shahril, N. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia , Yoshitsugu, N. Kyoto University - Center for Southeast Asian Studies, Japan , Nishibuchi, M. Kyoto University - Center for Southeast Asian Studies, Japan , Son, R. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Center of Excellence for Food Safety Research, Malaysia
Abstract :
This study aims to determine the presence of extended-spectrum (ESBL) in Klebsiella pneumoniae isolated from raw vegetables by genotypic and phenotypic method. Fifty-three K. pneumoniae isolates that were obtained by plating method were confirmed by PCR. Isolates obtained were screened for their resistance to selected antibiotics. Phenotypic tests for ESBL detection is basically to confirm production of ESBL, in this study two types of antibiotics used which were amoxycillin/clavulanic Acid (AMC, 30 μg) and ceftazidime (CAZ, 30 μg), The resistance were 5/53 (9.4%) and 1/53 (1.9%), respectively. However, it was interesting to observe that none of the K. pneumoniae isolates demonstrated the presence of any of the bla genes by using genotypic method except blaTEM gene has been detected in two isolates out of 53 isolates of K. pneumoniae in this research.
Keywords :
Klebsiella pneumoniae , extended , spectrum (ESBL) , phenotypic and genotypic method , raw vegetables , blaTEM