RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

Segni Bedasa,Daniel Shiferaw,Tesfanesh Moges,Ashebr Abraha

doi:10.1186/s40550-018-0064-3

Segni Bedasa, Daniel Shiferaw + Show 2 more

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https://doi.org/10.1186/s40550-018-0064-3

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Abstract

BackgroundEscherichia coli O157:H7 (E. coli O157:H7) have frequently been associated with food borne illness and are considered as most serious of known food borne pathogens leading to severe illnesses and high mortality rates in humans. Most of outbreaks were traced to raw meat and raw milk consumption, as well as to dairy products such as yogurt and cheese derived from raw milk.ResultsOut of 200 samples examined, 40 (20%) and 7 (3.5%) of the samples were positive to E. coli and E. coli O157:H7 respectively. The highest isolation of E. coli was from cheese (40%), followed by raw milk (32%), yogurt (25.71%), beef (13.84%), and pasteurized milk (0%). Among E. coli O157:H7 isolates, the highest isolation was from raw milk (12%) followed by cheese (5.71%) and meat (3.07%). However, no E. coli O157:H7 was isolated from pasteurized milk and yogurt. Antibiotic susceptibility profile showed that E. coli was resistant for vancomycin (89.74%), ampicillin (76.92%) and streptomycin (69.23%). The analysis showed that, 92.5% of isolates showed multidrug resistance comprising 2–4 antimicrobials.ConclusionThe occurrence of E. coli O157:H7 and its multiple antibiotic resistant profiles shows a risk for public health and food safety as well as animal production. These findings stress the need for an integrated control of E. coli O157:H7 from farm production to consumption of food of animal origin.

Highlights

Escherichia coli O157:H7 (E. coli O157:H7) have frequently been associated with food borne illness and are considered as most serious of known food borne pathogens leading to severe illnesses and high mortality rates in humans
It has been indicated that an estimated 74,000 cases and 61 deaths annually are attributable to E. coli O157:H7 in the USA, and many outbreaks related to foodborne illness have been connected to consumption of contaminated foods derived from cattle, especially meat and raw milk
The highest isolation rate of E. coli O157:H7 was from raw milk (12%) followed by cheese (5.71%) and meat (3.07%), whereas it was not isolated from pasteurized milk and yogurt were (Table 2)

Summary

Introduction

Escherichia coli O157:H7 (E. coli O157:H7) have frequently been associated with food borne illness and are considered as most serious of known food borne pathogens leading to severe illnesses and high mortality rates in humans. Over the past decade, E. coli O157:H7 has been reported increasingly from all parts of the world and in the worst case, it is “one of the most serious” foodborne pathogens leading to severe illnesses and high mortality rates in humans (Blanco et al 2003; Jo et al 2004). This consideration is due to the small infectious dose of the organism because fewer than 40 cells of E. coli O157:H7 can cause illness in some people (Strachan et al 2005). In 2016 outbreak of E. coli O157:H7, slaughtered animals were the Bedasa et al International Journal of Food Contamination (2018) 5:2 main sources of infection and led to illness of eleven people in the USA (CDC, 2016)

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