Virulence Genes and Antibiotic Resistance Profile of Escherichia coli Strains Isolated From Tuna Loins and Flakes Produced in Côte D’ivoire

Sika, Andrée Emmanuelle; Ollo, Kambiré; Boli, Zamblé Bi Irié Abel; Assi, Yolande Aké; Nevry, Rose Koffi

doi:10.20546/ijcmas.2018.709.413

Cited by 2 publications

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“…However, industries have difficulties to export tuna loins because they don't satisfy the criteria for hygienic quality and existing standards always. ETEC has been found in these products [11], which poses a major health and public health problem and causes economic losses for companies producing tuna products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Sika

Ake-Assi

Anoman

et al. 2020

JAMB

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Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins. Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid. Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products.

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Section: Introductionmentioning

confidence: 99%

Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Sika

Ake-Assi

Anoman

et al. 2020

JAMB

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, industries have difficulties to export Tuna loins because they don't satisfy the criteria for hygienic quality and existing standards always. ETEC has been found in these products [11], which poses a major public health problem and causes economic losses for companies producing Tuna products. The study is aimed at monitoring the growth of pathogenic strains of Escherichia coli (ETEC) in Tuna loins.…”

Section: Introductionmentioning

confidence: 99%

Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire

Sika

Ouattara

Yoro

et al. 2020

IJPR

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Aims: The aim of this study was to study the growth of pathogenic strains of Escherichia coli (ETEC) in Tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agro-business (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Three strains of E. coli (enterotoxigenic strain of E. coli (ETEC), possessing both "elt" and "est" virulence genes resistant to amoxicillin from Tuna loins; E. coli reference strain (ATCC 25992); strain of E. coli (KO 13) from water with the virulence gene "elt") were inoculated in brain heart infusion broth (BHI) and in tuna loins for 120 hours. pH and bacterial loads of E. coli were measured to 0; 3; 6; 12; 24; 48; 72; 96 and 120 hours respectively. Results: The results showed that the three strains of E. coli used in this work survived in liquid medium (BHI) and in Tuna loins even after 5 days (120 hours). The growth curves of these three strains evolved in the same way in liquid medium and in Tuna loins. However, the growth rate of strains of E. coli inoculated in liquid media (BHI) was higher than that of strains inoculated in Tuna loins. Conclusion: Pathogenic strains of E. coli isolated from Tuna loins are a hazard to be considered in the microbiological risk assessment of the consumption of these Tuna products.

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Virulence Genes and Antibiotic Resistance Profile of Escherichia coli Strains Isolated From Tuna Loins and Flakes Produced in Côte D’ivoire

Abstract: Extra-intestinal pathogenic E. coli (ExPEC) strains are usually able to cause infections in anatomical sites outside of the intestinal tract and are associated with urinary tract infections, neonatal meningitis and septicemia. ExPEC, like commensal E. coli, can colonize

Cited by 2 publications

References 12 publications

Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire

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