@article{ajmr2017562,
author={{E., To¨¦ and A., Dadi¨¦ and E., Dako and Y.C., Bl¨¦ and A., Toty and G., Loukou and K.M., Dj¨¨},
title={Profile and Antibiotic Resistance Genes of <i>Escherichia </i><i>c</i><i>oli</i> Strains Isolated from Ready-to-Eat Raw Mixed Vegetables Salads in Collective Catering in Abidjan, C?te D¡¯Ivoire},
journal={American Journal of Microbiological Research},
volume={5},
number={6},
pages={124--130},
year={2017},
url={http://pubs.sciepub.com/ajmr/5/6/2},
issn={2328-4137},
abstract={In recent years many cases of food poisoning due to the consumption of vegetable salads contaminated with antibiotic-resistant strains of <i>E. coli</i> have been reported. The objective of the study was to detect the profile and the genetic factors of antibiotic resistance of <i>Escherichia coli</i>, isolated from ready-to-eat raw mixed vegetable salads, in catering. A total of 218 <i>E. coli</i> strains isolated from salads were confirmed by identification of <i>iudA</i> gene. Antibiotic resistance profile was determined by the agar diffusion method and by the detection of resistance genetic supports. Prevalence of <i>E. coli</i> resistant to antibiotics in vegetable salads was 70.2% with 28.4% of multi-resistant. Antibiotic resistance particularly concerned tetracycline (52.3%), streptomycin (38.5%) and to a lesser extent, nalidixic acid (15.6%). The genes aaa [3] -IV, CIMT, QnrA, tetA, tetB, cmlA and cat1 respectively conferring resistance to gentamicin, ampicillin, quinolones, tetracycline and chloramphenicol were highlighted. The study reveals that the risk of contamination by strains of <i>E. coli</i> resistant to antibiotics exist and require healthy control measures.},
doi={10.12691/ajmr-5-6-2}
publisher={Science and Education Publishing}
}