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[...]. The aim of the study was to determine antimicrobial resistance phenotypes of Campylobacter jejuni isolated from different sources, and to investigate the genetic mechanisms of resistance and population structure using a single nucleotide polymorphisms-based phylogenomic analysis. Objectives of the study. 1. To investigate antimicrobial resistance of C. jejuni strains to five different antimicrobial agents with special emphasis on the multidrug resistance. 2. To analyze associations between antimicrobial resistance phenotypes and MLST genotypes. 3. To analyze genetic insights in the genetic features linked to antimicrobial resistance determinants contained in the bacterial genome. 4. To characterize C. jejuni strains using whole genome sequencing and comparative genomics for antimicrobial resistance determinants and pathogenicity factors prediction. [...].

The aim of the study was to evaluate the prevalence of Campylobacter spp. strain resistance to antimicrobials from broiler products and clinical samples and to compare the results obtained. The study was performed in the laboratory in the Department of Food Safety and Quality in Veterinary Academy of the Lithuanian University of Health Sciences. During the study, antimicrobial resistance of Campylobacter spp. was assessed for cultures isolated from chicken broiler products and clinical specimens from individuals diagnosed with campylobacteriosis. Chicken broiler products were obtained in four Kaunas city retail chains, purchasing products of the same brand, during February-April of 2019. Clinical samples of 2018 were obtained from the collection of the Microbiology Laboratory of Kaunas Hospital, Lithuanian University of Health Sciences. Campylobacter from different sources were isolated by direct inoculation after propagation on a selective medium under microaerophilic conditions at 37 °C. After incubation, similar to Campylobacter spp. bacterial cultures were identified to species during multiplex PCR method. Antimicrobial resistance was assessed for ciprofloxacin, tetracycline and erythromycin using agar dilution method. The level of resistance in Campylobacter was assessed according to guidelines developed by the Institute for Clinical and Laboratory Standards (CLSI). The study showed that Campylobacter spp. contamination in broiler chicken products is 36.4 %. The majority of Campylobacter identified in chicken products and clinical samples were Campylobacter jejuni (accordingly 88.9 and 90.7 %). Campylobacter spp. cultures isolated from broiler products were 86.1% resistant to ciprofloxacin, 66.7% to tetracycline, and 25% to erythromycin. Cultures isolated from clinical specimens showed 93.0% resistance to ciprofloxacin, 88.4% to tetracycline and 16.3% to erythromycin. Statistically significant difference in antimicrobial resistance between the tested sources was found for tetracycline: Campylobacter spp. were 61.3 % more resistant than those, derived from broiler products; Campylobacter jejuni, isolated from broiler products, were 61.8 % more resistant than Campylobacter coli from clinical material.