Abstract
Prevalence and antibiotic profile of Shiga-toxin producing Escherichia coli and Escherichia coli O157: H7 in beef and buffalo
Highlights
Shiga-toxin producing Escherichia coli (E. coli) has been well known as one of the foodborne pathogens which are able to develop numerous outbreaks, especially among children and elders (Gould et al, 2009)
Eight samples (7.41%) were contaminated with E. coli O157: H7, where five samples were from local beef and three samples were from Indian buffalo
There were thirteen samples (12.04%) detected with the presence of Shiga-toxin producing E. coli, whereby five samples were from local beef and eight samples were from Indian buffalo
Summary
Shiga-toxin producing Escherichia coli (E. coli) has been well known as one of the foodborne pathogens which are able to develop numerous outbreaks, especially among children and elders (Gould et al, 2009). About 5% to 10% of people who were infected with Shiga-toxin producing E. coli found developed with the hemolyticuremic syndrome as well (Thorpe, 2004). E. coli O157: H7 has been considered as an important indicator bacterium which causes serious and acute disease such as the haemolytic uremic syndrome (HUS), hemorrhagic colitis, and the thrombotic thrombocytopenic purpura which can lead to fatal in certain cases (Sun et al, 2016). One can be infected with E. coli O157: H7 via the consumption of the contaminated food and raw food. The majority of the outbreaks caused by the E. coli O157: H7 have been linked to the consumption of the ground beef product (Phillips et al, 1996). It was found that calves are more to be infected with E. coli O157: H7 compared to the adult cattle. The contamination of Shiga-toxin producing E. coli in the environment is generally from the farmlands which are
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