Prevalence and Antimicrobial Resistance of Escherichia coli Isolated from Various Meat Types in the Tamale Metropolis of Ghana

Abstract

Meats are important potential sources of foodborne pathogens including Escherichia coli. This study was conducted to determine the prevalence and antimicrobial resistance of Escherichia coli isolated from meats in the Tamale metropolis of Ghana. Isolation of Escherichia coli was done using the procedure according to the USA-FDA Bacteriological Analytical Manual. Antibiotic resistance patterns in the Escherichia coli isolates were determined by the Kirby-Bauer disk diffusion method against 8 antibiotics. The overall prevalence of Escherichia coli in the meat samples was 84.00% (189/225). Mutton (88.89%), guinea fowl (88.89%), beef (86.67%), local chicken (80.00%), and chevon (75.56%) were contaminated by Escherichia coli. The average coliform count was 4.22 cfu/cm2 and was highest in guinea fowl (4.94 log cfu/cm2) and lowest in local chicken (3.23 log cfu/cm2). The Escherichia coli isolates were highly resistant to erythromycin (85.00%), tetracycline (73.33%), and ampicillin (71.67%). The multiple antibiotic resistance (MAR) index ranged from 0.13 to 1. The Escherichia coli isolates exhibited 23 antimicrobial resistance patterns with resistant pattern TeAmpE (tetracycline-ampicillin-erythromycin) being the most common. Multidrug resistance was 68.33% (41/60) among the Escherichia coli isolates. The results showed that Escherichia coli was commonly present in the various meat types and exhibited multidrug resistances, necessitating efficient antibiotic stewardship guidelines to streamline their use in the production industry.

Development of multidrug-resistant Escherichia coli in some Egyptian veterinary farms

“…Moreover, 177 out of 350 meat and meat by-product samples were confirmed to have E. coli (representing a percentage of 50.6%). These results are in agreement with other studies [26,27], although Shaltout found lower prevalence rates for E. coli [28]. Finally, the recovery rate of E. coli from human samples was found to be 20.0% (35 out of 175 samples), demonstrating a high prevalence rate in humans according to many studies [29][30][31].…”

Safety of Retailed Poultry: Analysis of Antibiotic Resistance in Escherichia coli From Raw Chicken and Poultry Fecal Matter From Selected Farms and Retail Outlets in Accra, Ghana

“…In our study, the prevalence of E. coli in poultry feces and poultry product (chicken) was 56.0% and 32%, respectively. The prevalence of E.coli in chicken in this study is comparable to the 33.0% reported in Nepal 29 and 31.1% reported in Taif-Saudi Arabia 30 but lower than the 14.29% in Nigeria by Aniokette et al 28 In Ghana, Guetaba, 9 Rasmussen et al, 26 and Adzitey et al 5 reported a much higher prevalence when they examined chicken for contamination and detected a prevalence of 46.98%, 64.29%, and 80.0%, respectively. This variation in prevalence could be attributed to differences in sampling methods and culture techniques.…”

“…Escherichia coli in chicken is of significant public health importance not only due to its role as an indicator for fecal contamination 2 but also because it has been implicated in many foodborne infections. 1 , 5 , 30 Escherichia coli was also detected in 56.0% of the sampled feces, a rate that is lower than 94.5% reported by Sung et al 19 in Nepal. The persistence and continued proliferation of E. coli in poultry feces increases the probability of contaminating eggs and poultry carcasses.…”

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

“…The isolation of E. coli was carried out according to Feng et al [2]. In total, 10 g of raw meats or RTE meats was pre-enriched in 90 mL of peptone buffered water (MAST Limited, Liverpool, UK) and incubated aerobically at 37 • C for 24 h. After which, the aliquots were streaked on Levine's eosin-methylene blue (LEMB) agar (MAST Limited, Liverpool, UK) and incubated aerobically at 37 • C for 24 h. Presumptive E. coli isolates were purified on trypticase soy agar (Oxoid Limited, Basingstoke, UK) and confirmed using Gram stain (Oxoid Limited, Basingstoke, UK), growth in brilliant green bile (Oxoid Limited, Basingstoke, UK) containing Durham tubes, and E. coli latex agglutination test (Oxoid Limited, Basingstoke, UK) [2,30,36]. Prevalence results from E. coli were analyzed using binary logistic of IBM Statistical Package for the Social Sciences (SPSS) Version 20, and where significant differences existed, they were separated using Wald chi-square at 5% significance level.…”

“…Moreover, studies on the spread of E. coli among meats, humans and their environment in Ghana are limited. Studies have also shown that the manner in which animals are handled prior to slaughter, during slaughter and post-slaughter makes meat and their related samples potential sources of foodborne pathogens [26][27][28][29][30][31][32]. In addition, the sale of meats and meat products is sometimes conducted in open markets and by roadsides without adherence to strict hygiene [33][34][35].…”