Isolation and Characterization of<i>E. coli</i>from Food and Environmental samples and its Antibiotic Sensitivity Profile

Khan, Sanjay; Purushottam, .; Tomar, Akash; Poonia, Shefali

doi:10.5958/2229-4473.2014.00077.9

Cited by 1 publication

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“…These results coincided with those obtained by Lin et al [28] who recorded that E. coli isolates showed high rates of resistance to erythromycin (89.4%) and exhibited high sensitivity to gentamycin. In contrary, E. coli isolates from foods were highly sensitive to kanamycin (80%), followed by chloramphenicol (60%) and the least sensitivity was shown against ciprofloxacin (40%), nitrofurantoin (40%) and streptomycin (20%) [29]. (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Detection of Shiga Toxin – Producing Escherichia coli in Raw and Pasteurized Milk

Ahmed¹,

Samer²

2017

Zagazig Veterinary Journal

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One hundred random samples of raw buffalo and pasteurized cow milk (50, each) were collected from different localities of Sharkia Governorate for the detection of E. coli. The isolates were screened by PCR for virulence associated genes as well as antibiotic sensitivity test to determine the most effective antimicrobial agent. Furthermore, an experimental study was carried out to detect the influence of pasteurization and processing of kariesh cheese and yoghurt on E. coli O 111 :H 8 inoculated in milk with the concentration of 10 8 CFU/mL. The obtained results showed that the occurrence of E. coli in the examined raw buffalo and pasteurized cow milk samples were 66% and 30%, respectively. Serogrouping of E. coli isolates revealed that O128, O26 and O111 were recorded as the most frequent O-serogroups. The sensitivity test showed that E. coli isolates were more sensitive to gentamicin (79.2%), followed by ciprofloxacin (70.8%) and colistin (68.8%). However, the examined isolates were completely resistant to erythromycin (100%) followed by sulphamethazole-trimethoprim (79.2%). Molecular identification of virulence associated genes revealed stx1, stx2 and eaeA genes. The experimental study showed that milk pasteurization was more effective on E. coli O 111 :H 8 survival at refrigeration temperature compared with processed products such as kariesh cheese and yoghurt.

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Section: Resultsmentioning

confidence: 99%