Prevalence, Molecular Characterization and Antibiotic Susceptibility of Escherichia Coli Isolated from Duck Meat and Giblets

Abstract

AbstractEscherichia coli is one of the foodborne pathogens associated with several cases of human sickness. Duck meat is an excellent source of animal‐derived high quality proteins. This study was undertaken to investigate the possible transmission of diarrheagenic E. coli from consumption of duck meat and giblets. Additionally, expression of some virulence‐associated genes in the isolated E. coli serotypes was examined using polymerase chain reaction. Finally, antibiogram of the identified E. coli serotypes was also investigated.E. coli could be isolated from the examined duck meat and giblets. Five serogroups could be identified, including E. coli O86, O127, O114, O26 and O78. Liver harbored the highest incidence of E. coli followed by gizzard, heart, spleen and muscle. Isolated E. coli serogroups harbored different virulent factors responsible for diarrhea and hemorrhage. Additionally, isolated E. coli serogroups showed marked low sensitivity or even resistance to the most common used antibiotics in Egypt.Practical ApplicationsThe results of this study declare that duck meat and giblets may be a possible source for transmission of enteropathogenic Escherichia coli to human. The isolated E. coli serotypes harbored various virulence‐associated genes, in particular those responsible for hemorrhage and toxin production. Additionally, the isolated serotypes showed variable degrees of antibiotic resistance. Accordingly, adoption of strict hygienic measures should be followed during preparation of ducks for human consumption. Additionally, efficient cooking of ducks and duck giblets must be considered before serving to human.