Surveillance of Food Poisoning Escherichia coli (STEC) in Ready-to-Eat Meat Products in Aswan, Egypt

Mokhtar, Aml; Karmi, Mohamed

doi:10.21608/ejvs.2021.94025.1277

Cited by 2 publications

(4 citation statements)

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“…Our study shows that >¼th of RTE foods assessed from Yenagoa, Nigeria had a poor microbiological quality was far lower than the 72.3–85% report from Mexico [ 2 , 52 ], 69% from Iran [ 53 ] and 39.2% from China [ 54 ]. Much lower reports compared to the findings from our study have been reported, such as 20.83% in North Africa [ 55 ], 8.3% in Vietnam [ 18 ], 3.1% in South America [ 4 ]. Comparisons of the E .…”

Section: Discussioncontrasting

confidence: 95%

“…Castro-Rosas et al [ 2 ] detected EIEC in RTE salads. Mokhtar and Karmi [ 55 ] reported that 24% of their E . coli isolates were EHEC ( stx2 + eae ) with none of the entire isolates with stx1 gene, while other 64% of the isolates had the eae gene only, which was very high compared to the result of our study; also differ since both Shiga toxin gene was detected in 1 of our isolates.…”

Section: Discussionmentioning

confidence: 99%

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Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health

2022

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The study aimed to recover diarrheagenic Escherichia coli strains from processed ready-to-eat (RTE) foods in Yenagoa, Nigeria and characterize them using culture-based and molecular methods. Three hundred RTE food samples were collected randomly from different food outlets between February 2021 and August 2021 and assessed for the occurrence of E. coli using standard bacteriological procedures. The virulence factor formation and antibiotic susceptibility profile of the isolates was carried out using standard microbiological procedures. Polymerase chain reaction (PCR) was used to confirm the identity of the isolates via specific primers and further used to assay the diarrheagenic determinants of the E. coli isolates. The prevalence of E. coli positive samples based on the proliferation of E. coli on Chromocult coliform agar forming purple to violet colonies was 80(26.7%). The population density of E. coli from the RTE foods ranged from 0–4.3 × 104 ± 1.47 CFU/g. The recovered E. coli isolates (n = 62) were resistant to antibiotics in different proportions such as ampicillin 62(100%), aztreonam 47(75.81%) and chloramphenicol 43(69.35%). All the recovered E. coli isolates were resistant to ≥ 2 antibiotics. The multiple antibiotic-resistant index (MARI) ranged from 0.13–0.94 with 47(75.8%) of isolates having MARI >2. A total of 48(77.4%) of the isolates were multidrug-resistant (MDR). The proportion of extracellular virulence factor formation is as follows: protease 12(19.35%), curli 39(62.9%), cellulose 21(33.89%), ornithine decarboxylase 19(30.65%) and aesculin hydrolysis 14(22.58%). The overall proportion of diarrheagenic E. coli was 33/62(53.2%). The distributions of typical diarrheagenic E. coli includes: tETEC 9(14.5%), tEPEC 13(20.9%), tEAEC 6(9.7%), tEIEC 2(3.2%) and tEHEC 3(4.8%). The proportions of atypical strains include aETEC 10(16.1%), aEAEC 5(8.1%), aEPEC 1(1.6%) and aEIEC 3(4.8%). This study demonstrated that some RTE foods sold in Yenagoa, Nigeria, are contaminated and constitute a probable human health hazard. Thus, there is a need for intensive surveillance of this isolate in RTE foods variety to spot evolving AMR phenotypes and avert food-borne infections.

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confidence: 95%

Section: Discussionmentioning

confidence: 99%

Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health

2022

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“…However, the prevalence of E. coli was 21% in different RTE food samples collected from different sources in this study. Depending on culture, staining, and biochemical tests, a study in Egypt detected E. coli isolates in 12/30 (40%) samples of sausage, 4/30 (13%) of hamburger, 8/30 (27%) of minced beef, and 1/30 (3%) of fried chicken [7]. A study conducted in Tamil Nadu found mixed vegetable salad (80%), panipuri (70%), and veg cutlet (60%) revealed higher positive results for E. coli.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, these foods are shelf-stable, flavorful, affordable, and immediately accessible to customers because they do not require a lengthy pre-treatment process [5,6]. The possibility of Escherichia coli to induce health risks occurs mainly during the preparation and storage of contaminated RTE meat [7]. However, because RTE Available at www.veterinaryworld.org/Vol.15/June-2022/12.pdf meats have been identified as transporters for foodborne bacteria such as E. coli, these foods provide a significant microbiological risk [8].…”

Section: Introductionmentioning

confidence: 99%

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

et al. 2022

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Background and Aim: Ready-to-eat (RTE) foods are widely used at home, restaurants, and during festivals in Bangladesh. So it is very important to investigate possible microbial contamination in RTE foods. Therefore, this study aimed to determine the total coliform count (TCC), isolate, identify, and characterize the Escherichia coli in RTE foods. The antimicrobial sensitivity of E. coli obtained from RTE foods was also performed using 12 commonly used antibiotics. Materials and Methods: A total of 100 RTE food samples were collected aseptically and comprised of ten samples each: Burger, pizza, sandwich, chicken roll, chicken meat loaf, chicken fry, salad vegetable, ice-cream, yogurt, and milkshake sold in Mymensingh city. Samples were inoculated onto Eosin methylene blue agar and incubated at 37°C for 24 h. Isolation and identification of bacteria were performed based on cultural, staining, and biochemical properties, followed by a polymerase chain reaction. Results: The TCC in Chicken meat loaf, burger, pizza, sandwich, salad vegetable ice-cream, and yogurt samples were 3.57 ± 0.96, 3.69 ± 0.08, 3.50 ± 0.60, 2.60 ± 0.20, 4.09 ± 0.29, 4.44 ± 0.25, and 3.14 ± 0.30 mean log colony-forming units ± standard deviation/mL, respectively. The study found a higher prevalence of E. coli in RTE salad vegetable products than in RTE meat and milk products. Forty percent of the mixed vegetable salad samples showed positive results for E. coli. Whereas E. coli prevalence in RTE meat and milk products was 20% and 16.7%, respectively. All the 21 isolates were subjected to antibiotic susceptibility test against 12 different antibiotics. It was observed that 46.1% were susceptible, 16.6% were intermediate, 46.1% were resistant, and 47.6% were multidrug-resistant (MDR) among seven different antibiotic classes. E. coli isolates were resistant to cephalexin, ceftazidime, oxytetracycline, and ampicillin and sensitive to gentamycin, followed by kanamycin, ceftriaxone, colistin, and enrofloxacin.. Conclusion: The study revealed that RTE foods are a serious issue from a public health point of view. To achieve a safer level of E. coli in RTE foods sold for human consumption, public food outlets must improve hygienic and good production procedures. Moreover, MDR E. coli in these foods pose serious public health threats.

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Surveillance of Food Poisoning Escherichia coli (STEC) in Ready-to-Eat Meat Products in Aswan, Egypt

Cited by 2 publications

References 12 publications

Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health

Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

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