الفهرس 
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Abstract
To investigate the role of bacteriophages in transducing antimicrobial resistance genes in meat, fifty chickens meat and fifty pork samples were purchased from different supermarket in Vienna, Austria and subjected for further microbiological examination. The antimicrobial resistance was detected in 47 of chicken and 37 of pork samples. Resistant E. coli isolates for ampicillin (44 and 29), tetracycline (40 and 37), kanamycin (22 and 14) and chloramphenicol (18 and 7) were detected in chicken and pork samples, respectively. Phages were isolated from 98% of chicken meat (n=243) and 70% pork (n=177) and about a quarter (24.7% from chicken and 23.7 % from pork) were able to transduce one or more of antimicrobial resistances tested into E. coli ATCC 13706 (DSM 12242). Phages found in chicken meat were able to transduce resistance to ampicillin (3), tetracycline (3), kanamycin (48) and chloramphenicol (10). In pork, resistance to tetracycline (14), kanamycin (28) and chloramphenicol (7) were transduced by phages. In chicken meat, two out of three ampicillin resistance transduced E. coli harbored the blaTEM gene. In all transduced tetracycline resistant E. coli the tet(A) gene fragment could be amplified. The aphA1gene was detected in all transduced kanamycin resistant E. coli. The cmlA (floR) gene was transduced by three phages leading to chloramphenicol resistance. In pork, all transduced tetracycline resistant E. coli the tet(A) gene fragment could be amplified. The aphA1gene was detected in all transduced kanamycin resistant E. coli. Four out of seven chloramphenicol resistance transduced E. coli harbored the cmlA (floR) gene. Thirteen different lyso-type pattern, were determined in transducing phages isolated from chicken meat and seven in phages from pork, by using five different E. coli strains (ATCC 13706, JM109, W3110, MC1061 and DH5α). This was the first demonstration that a high proportion of phage randomly isolated from meat were able to transfer of antimicrobial resistance genes in zoonotic pathogens in food of animal origin.