Prevalence, Antimicrobial Resistance, and Molecular Description of Pseudomonas aeruginosa Isolated from Meat and Meat Products

Table 5

P. aeruginosa virulence factors.

Samples (N. P. aeruginosa)		N. isolates resist each virulence factor (%)
		algD	algU	toxA	plcH	plcN	exoS	exoT	exoY	exoU	apr	phzM	phzS	phzH	lasA	lasB	pvdA	pilA	pilB
Fresh bovine meat (3)		1 (33.33)	0	1 (33.33)	2 (66.66)	0	2 (66.66)	1 (33.33)	0	2 (66.66)	0	0	0	0	2 (66.66)	2 (66.66)	0	1 (33.33)	0
Frozen bovine meat (8)		3 (37.50)	1 (12.50)	1 (12.50)	3 (37.50)	0	6 (75)	1 (12.50)	0	4 (50)	1 (12.50)	1 (12.50)	1 (12.50)	0	5 (62.50)	3 (37.50)	0	1 (12.50)	0
Imported frozen bovine meat (10)		5 (50)	2 (20)	2 (20)	6 (60)	2 (20)	8 (80)	2 (20)	2 (20)	7 (70)	2 (20)	3 (30)	1 (10)	1 (10)	8 (80)	6 (60)	1 (12.50)	4 (40)	1 (12.50)
Meat products	Burger (3)	1 (33.33)	0	0	1 (33.33)	0	2 (66.66)	1 (33.33)	0	1 (33.33)	0	1 (33.33)	0	0	2 (66.66)	1 (33.33)	0	0	1 (33.33)
	Kebab (4)	2 (50)	1 (25)	1 (25)	1 (25)	0	3 (75)	0	1 (25)	2 (50)	1 (25)	1 (25)	1 (25)	0	2 (50)	2 (50)	1 (25)	1 (25)	0
	Sausage (1)	1 (100)	0	0	1 (100)	0	1 (100)	0	0	1 (100)	0	0	0	0	1 (100)	1 (100)	0	0	0
	Total (8)	4 (50)	1 (12.50)	1 (12.50)	3 (37.50)	0	5 (62.50)	1 (12.50)	1 (12.50)	4 (50)	1 (12.50)	2 (25)	1 (12.50)	0	5 (62.50)	4 (50)	1 (12.50)	1 (12.50)	1 (12.50)
Total (29)		13 (44.82)	4 (13.79)	5 (17.24)	14 (48.27)	2 (6.89)	22 (75.86)	5 (17.24)	3 (10.34)	17 (58.62)	4 (13.79)	6 (20.68)	3 (10.34)	1 (3.44)	20 (68.96)	15 (51.72)	2 (6.89)	7 (24.13)	2 (6.89)