Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Younis, Rania I.; Nasef, Soad A.; Salem, Wesam M.

doi:10.21608/svu.2019.23168

Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Document Type : Research article

Authors

¹ Reference Laboratory for Veterinary Quality Control on Poultry production (RLQP), Animal Health Institute, Luxor, Egypt.

² Reference Laboratory for Veterinary Quality Control on Poultry production (RLQP), Animal Health Institute, Dokki, Giza, 12618, Egypt.

³ Department of Botany and Microbiology, Faculty of Science, South Valley University, 83523 Qena, Egypt.

10.21608/svu.2019.23168

Abstract

A total of five Escherichia coli and eight Salmonella isolates were recovered from ready-to-eat meat samples obtained from different street vendors in Luxor city, Egypt. Bacterial isolates were assayed for antimicrobial susceptibility, its virulence and antimicrobial resistance genes. The total number recovered positive Salmonella spp and E. coli were 8 (6.66%) and 5 (4.16%) respectively. All E. coli isolates were exhibited resistance against streptomycin and cephalothin. While all Salmonella isolates were resistant to nalidixic acid. PCR screening for virulence genes showed that 2 (40%) of the E. coli (O111:H4) serovar were positive for stx1, stx2, and eaeA. While Salmonella enteritidis, typhimurium, and virchow hold invA, hilA and stn genes with percentage of 37.5, 25 and 12.5% respectively. The identified tetracycline resistance gene for E. coli isolates were tetB (60%), tetC (20%) and tetD (20%). The β-lactamase resistance gene bla_CTX was identified in 50% of Salmonella isolates represented by S. enteritidis, S. typhimurium and S. Virchow. The bla_CMY genes were detected in S. typhimurium and S. infantis (37.5%). These results highlighted the role of ready-to-eat meat as a potential source for multidrug-resistant strains of E. coli and Salmonella. The current results indicate the need for applying hygienic practices in food outlets - especially in street vendors - to reduce the incidence of food-borne bacteria and to prevent future food-borne outbreaks in the studied area.

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