ANTIMICROBIAL RESISTANCE AND ESBL PREVALENCE IN ESCHERICHIA COLI FROM RETAIL MEATS

Abstract

ABSTRACTIn the study, Escherichia coli isolates were recovered from 72 (42.9%) of the 168 retail meat samples. Overall, 48 (66.7%) of the poultry meat, 13 (18.1%) of the ground beef and 11 (15.3%) of the meat samples were positive for E. coli. All E. coli isolates using the disk diffusion method were tested for their resistance patterns toward 16 commonly used antimicrobial agents. In general, the most frequently encountered form of resistance in all samples was resistance to erythromycin (91.7%), tetracycline (55.6%), ampicillin (50%), sulphamethoxazole/trimethoprim (45.8%) and piperacillin (41.7%). None of the isolates had resistance to six antimicrobials tested. A total of 94.4% of the isolates were resistant to one or more antimicrobial agents, and multiple resistance to three or more antimicrobial drugs was 56.9%. Extended‐spectrum beta‐lactamases production in meat isolates was also found in 13.9% of E. coli isolates by the phenotypic confirmatory test and in 11.1% of E. coli isolates by the double disk synergy test.PRACTICAL APPLICATIONSFoodborne diseases are an important cause of morbidity and mortality worldwide, and food safety is an increasingly notable public health issue. The contamination of foods with Escherichia coli may occur in a variety of ways including production, processing, distribution, retail marketing and handling or preparation. Moreover, the increased use of antimicrobial agents in food animal production and human medicine is a significant factor in the emergence of antibiotic‐resistant bacteria. Contamination of food with these bacteria is a threat to public health. This study shows the presence of resistant E. coli in retail meats, and the single and multiple antimicrobial resistance of the strains isolated. It is important because the emergence and development of antimicrobial‐resistant E. coli, as in other bacteria, may be a major public health problem. Recently, extended‐spectrum beta‐lactamase (ESBL) producers pose the challenges to clinical microbiologists, clinicians, antibacterial discoverers, veterinarians and food producers. It may be necessary to monitor the rates of ESBL in food‐related bacteria.