Phenotypic and Genotypic Characterization of Antimicrobial Resistance in Escherichia Coli Isolates from Chicken Meat

Nagwa Thabet Elsharawy^{1, 2,} , Hind A. A. Al-Zahrani¹ and Amr A. El-Waseif³

¹Department of Biology, College of Science, University of Jeddah, Jeddah 21959, Saudi Arabia

²Department of Food Hygiene, Faculty of Veterinary Medicine, New Valley University 72713, Egypt

³Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University 11651, Cairo, Egypt

Cite this paper:
Nagwa Thabet Elsharawy, Hind A. A. Al-Zahrani and Amr A. El-Waseif. Phenotypic and Genotypic Characterization of Antimicrobial Resistance in Escherichia Coli Isolates from Chicken Meat. Journal of Food and Nutrition Research. 2022; 10(2):98-104. doi: 10.12691/jfnr-10-2-3

Abstract

Improper use of the antimicrobials as E. coli giving the microorganism multi-resistance against many antimicrobials by gene mutation on integrons, transposons and plasmids. Therefore, our aim in this study is to 1) examine antibiotics resistance phenotype and genotype in Escherichia coli, 2) identifying the structure of bacterial resistance genes on whole-genome sequencing against multi-drug resistant of Escherichia coli in marketed poultry meat. Samples collected, prepared and Bacteriological examination, Antimicrobial sensitivity test performed, Serological identification of Escherichia coli isolates. Results declared that; the prevalence of E. coli from tested chicken meat samples of 100 chicken meat samples surveyed against E. coli the result declared that about 40%. Antimicrobial susceptibility was; antibiotics of choice against E. coli Sulfonamides, Cephalosporins, Tetracyclines, Quinolones. Serologically, STEC (O157:H7) 30%, ETEC (O142) 10%, EHEC (O26:H11). The subunit B of shiga-like toxin (SLT) gene appeared as a homogenous band. Heat-labile toxin (LT) gene was screened in both genomic DNA and plasmid preps in tested strains. Control STEC as it represents a danger to the poultry consumers. We recommended to increase the hygienic measures during slaughtering, processing and/or handling of chicken carcasses and avoidance unnecessary usage of any antimicrobials to avoid appearance of new antimicrobials resistant.

Keywords:
shiga toxin-producing E. coli integrons plasmids Heat-Labile Toxin (LT) gentamycin enterotoxins ciprofloxacine

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