Evaluation of Retail Meat as a Source of ESBL Escherichia coli in Tamaulipas, Mexico

Abstract

In recent decades, the appearance of a group of strains resistant to most β-lactam antibiotics, called extended-spectrum β-lactamases (ESBLs), has greatly impacted the public health sector. The present work aimed to identify the prevalence of ESBL-producing Escherichia coli strains in retail meat from northeast Tamaulipas. A total of 228 meat samples were obtained from 76 different stores. A prevalence of E. coli ESBL of 6.5% (15/228) was detected. All (15/15) of the ESBL strains were multiresistant. Altogether, 40% (6/15) of the strains showed the presence of class 1 integrons. The isolates identified with blaCTX-M (20%) also showed co-resistance with the tet (A and B), str (A and B), and sul (2 and 3) genes. A total of 20% of the strains belonged to the B2 and D phylogroups, which are considered pathogenic groups. None of the ESBL-positive strains contained any of the virulence gene factors tested. The presence of ESBL-producing E. coli strains in meat indicates a potential risk to the consumer. Although most of these strains were classified as commensals, they were found to serve as reservoirs of multiresistance to antimicrobials and, therefore, are potential routes of dispersion of this resistance to other bacteria.

Extended-spectrum β-lactamase-producing E. coli from retail meat and workers: genetic diversity, virulotyping, pathotyping and the antimicrobial effect of silver nanoparticles

“…E. coli can be classified into four main phylogenetic groups named A1, B1, B2, and D, which can be identified by PCR of four genes [ 6 ]. Generally, commensal strains belong to groups A1 and B1, while most virulent strains belong to groups B2 and D [ 6 , 61 ]. In the present study, all the isolates were of the commensal groups A (6.2%) and B1 (93.8).…”

“…In the present study, all the isolates were of the commensal groups A (6.2%) and B1 (93.8). Previous studies have also reported that the majority of the E. coli phylotypes from different sources were of the commensal groups A1 and B1 [ 61 – 63 ]. In Egypt, Abdallah, et al [ 64 ] reported that 80% of ESBL-producing E. coli isolated from chicken meat in the same study area were also of the commensal groups.…”

“…In Egypt, Abdallah, et al [ 64 ] reported that 80% of ESBL-producing E. coli isolated from chicken meat in the same study area were also of the commensal groups. The high proportion of commensal strains highlight their critical silent role in the spread and dissemination of ESBL-resistance genes [ 61 , 64 ].…”

“…However, a higher percentage of eae -encoding genes (34.69%) among the E. coli isolates was observed in China [ 69 ]. In contrast, none of ESBL-producing E. coli recovered from retail meat in Mexico were positive of stx 1, stx 2, hly A, or eae , virulence genes [ 61 ].…”

“…The isolates showed 100% resistance to penicillins, beta-lactams and cephems. The MDR isolates are considered reservoirs for both resistance and virulence genes and can be transferred to other strains of the same species and other species, thereby increasing the source of antibiotic resistance [ 61 ]. Similar results were reported by other studies [ 52 , 55 ].…”