Screening, molecular identification, population diversity, and antibiotic susceptibility pattern of Actinomycetes species isolated from meat and meat products of slaughterhouses, restaurants, and meat stores of a developing country, Iran

Introduction Actinomycetes can colonize surfaces of tools and equipment be transferred to meat products during manufacture, processing, handling, storage. Moreover, washing the does not eliminate microorganisms; it only spreads them. As a result, these opportunistic pathogens enter human body cause various infections. Therefore, aim current study was screen, identify, determine antibiotic susceptibility species from in Markazi province Iran. Methods A total 60 product samples, including minced meat, mutton, beef, chicken, hamburgers, sausages, were collected slaughterhouses, butchers, restaurants The samples analyzed using standard microbiological protocols for isolation characterization Actinomycetes. PCR amplification hsp65 16SrRNA genes sequence analysis used genus identification. minimum inhibitory concentrations (MICs) antimicrobial agents determined by broth microdilution method interpreted according CLSI guidelines. Results 21 (35%) isolates 5 genera 12 isolated samples. most prevalent Mycobacterium , with six (28.6%) ( M. avium complex terrae smegmatis novocastrense ), followed Rhodococcus five (23.8%) R. equi erythropolis Actinomyces four (19.1%) A. ruminicola viscosus Nocardia N. asiatica seriolae niigatensis Streptomyces two (9.5%) S. albus ). Chicken sausage had highest lowest levels contamination, one isolates. Respectively, results drug testing (DST) showed that all susceptible Ofloxacin, Amikacin, Ciprofloxacin, Levofloxacin, whereas them resistant Doxycycline Rifampicin. Discussion findings suggest play an important role as reservoir transmission humans, thus causing life-threatening foodborne diseases such gastrointestinal cutaneous disorders. is essential incorporate basic hygiene measures into cycle production ensure food safety.