Molecular tracking of antibiotic-resistant and virulent Clostridium perfringens strains in Iraqi human and meat samples.

BACKGROUND

Clostridium perfringens is a common cause of foodborne and hospital infections. It produces several toxins and shows increasing antibiotic resistance.

AIM: This study aimed to detect C. perfringens in human clinical samples and meat from local markets. This study also aimed to evaluate their antibiotic resistance and virulence gene profiles.

METHODS

A total of 188 samples were collected. Ninety-five came from humans. Ninety-three came from meat. Standard laboratory methods have been used to isolate bacteria. Identification of the 16S rRNA gene has been confirmed using biochemical tests and polymerase chain reaction (PCR). Ten samples were sequenced. MEGA6 software was used for the phylogenetic tree. Antibiotic testing was performed on 17 drugs. PCR was also used to find six virulence genes and eight resistance genes.

RESULTS

Of 188 samples, 76 were positive for C. perfringens. Thirty-six samples were from humans. Forty were from meat. Most patients showed strong resistance to erythromycin (90.78%) and tetracycline (84.21%). The top resistance genes were ermB (86.84%), tetA (81.57%), and blaTEM (65.78%). Some strains had up to eight resistance genes. The most prevalent virulence gene was perfringolysin O gene (76.31%). Hemolysin gene came next (73.68%), followed by cpe (50%). Both meat and human samples contained hypervirulent strains. RAPD-PCR showed that some meat and human strains were very similar. This may indicate cross-transmission.

CONCLUSION

This study shows that meat and clinical samples share harmful C. perfringens strains that carry dangerous combinations of resistance and virulence genes. The results highlight a serious public health risk and call for stricter control of antibiotic use and better food handling hygiene to reduce transmission.