Molecular Characterization of Escherichia coli O157:H7 and non-O157 Shiga Toxin Producing E. coli from Retail Meat and Humans

Abstract

A total of 550 meat samples (300 minced beef and 250 chicken meat) marketed in Zagazig City, Sharkia Governorate, Egypt, as well as 150 human stool samples were examined for Shiga toxin producing E. coli . Results revealed that the isolation rates of E. coli O157:H7 versus non- O157 were 1.7% versus 2.3% in minced beef, 0.8% versus 2% in chicken meat and 0.7% versus 2.7% in human stools. Other identified serotypes were including O111:H8 (25%), O26:H11 (20.8%), O55:H7 (16.7%) and O113:H21 (4.2%). Virulence associated genes were identified in E. coli serotypes, stx 1 and stx 2 were characterized in 16.7% and 62.5% of the isolates, while, eae A and hly A genes were identified in 50% and 70.8% of the examined serotypes, respectively. Genotyping of E. coli O157:H7 serotype from different sources using Enterobacterial repetitive intergenic consensus polymerase chain reaction (ERIC-PCR) fingerprinting revealed heterogenicity of the isolates, however, human and minced beef isolates were grouped in the same cluster indicating potential transmission of infection from contaminated beef to human consumers. In conclusion, ERIC-PCR is a highly discriminatory, reliable and cost-effective tool for tracing sources of infection with bacteria. Public health education and application of strict hygienic measures during slaughtering, transportation and preparation of meat are essential to minimize the risk of contamination and transmission of infection to consumers.