Abstract
The current work aimed to determine the prevalence of Escherichia coli in fresh ground beef purchased from butchers' shops in Suez Governorate, Egypt, and the antibiotics susceptibility pattern of the isolated bacteria. E. coli was isolated and detected on tryptone bile glucuronide agar (TBGA) plates as chromogenic selective medium for this species. The sensitivity and resistance of the isolated bacteria to antibiotics were performed according to the National Committee for Clinical Laboratory Standards guidelines (NCCLS). A total of 299 bacterial isolates were recovered from 130 ground beef and E. coli had the highest frequency of occurrence (81.5%). The isolated enteric bacteria were identified phenotypically and genotypically as Serratia marcescens, E. coli, Enterobacter cloacae and Klebsiella pneumoniae and deposited in the GenBank nucleotide sequence database under accession numbers KU237235, KU237236, KU237237 and KU237238, respectively. Antibiotic susceptibility test showed that the four isolated species were susceptible to norfloxacin, pefloxacin, kanamycin and ceftriaxone, and resistant to clindamycin and the other tested antibiotics showed different susceptibility pattern with each tested species. Precautions and strict hygienic measures should be taken during the processing stages of ground beef in order to avoid contamination by enteric bacteria. Key words: Contamination, Enterobacteriaceae, genotype, resistance, susceptibility, meat.
Highlights
Over the past decade, increase of bacterial contamination in meat intended for human consumption in many countries is one of different factors responsible for human illness
A total of 299 bacterial isolates were recovered from 130 ground beef samples on tryptone bile glucuronide agar (TBGA) medium as selective differential medium for isolation of E. coli (Table 2)
Tryptone bile glucuronide agar (TBGA) is a selective differential medium recommended for detection of β-glucuronidasepositive E. coli in food products prepared for human consumption
Summary
Increase of bacterial contamination in meat intended for human consumption in many countries is one of different factors responsible for human illness. Ground beef is a processed meat product that might be widely. Exposed and handled during the manufacture process and the probability of contamination of the processed meat is high. The different causes of ground beef contamination may be the use of raw meat, different processing steps during production and the large surface area due to reduction in particle size (Kang et al, 2001; Gundogan and Avci, 2013). The contamination of meat surface by members of the family Enterobacteriaceae will make the produced meat hazardous to human due to their potentiality in causing food poisoning and they show the hygienic standard of the slaughterers' shops (Nossair et al, 2014)
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