Antimicrobial Resistance Gene and Molecular Properties of Escherichia Coli Isolated from Meat Products in the El-Gharbia Governorate

Abstract

the current investigation's objective was to identify Escherichia coli (E. coli), its virulence factors, antibiotic-resistant pattern(s), and antibiotic-resistant genes. A total of sixty samples were collected from diverse supermarkets and grocery stores located in El-Gharbia Governorate, consisting of 20 minced meat samples, 20 sausages, 10 burgers, and 10 luncheon meats. Through culturing and biochemical assays, 45 samples, representing 75%, tested positive for E. coli in the meat products. The prevalence was notably higher in minced meat and sausages, both at 100%, while burgers and luncheon meats showed lower rates of 40% and 0%, respectively. To evaluate the antimicrobial susceptibility of the E. coli samples, eleven different antimicrobial discs, which are among the most commonly used, were employed. Antibiotics including ceftriaxone, amoxicillin/clavulanic acid, ceftazidime, and erythromycin demonstrated notable sensitivity rates of 73.3%, 66.7%, and 64.4%, respectively. In contrast, there were considerable resistance levels observed for ciprofloxacin, azithromycin, and gentamicin, with resistance rates of 60%, 57.8%, and 51.5%, respectively. A PCR used to identify E. coli by looking for the phoA (alkaline phosphatase) gene showed that all samples tested positive for the bacteria. In 91.11%, 88.88%, 86.66%, and 24.44% of E. coli samples, the eaeA ( intimin), tsh (temperature-sensitive hemagglutinin), tetA (tetracycline), and mcr1(colistin) genes were discovered, respectively. The aggregate findings suggest that consuming tainted meat products may be a potential means of spreading pathogenic E. coli. Concerns have been raised over the potential function of meat products as a reservoir for pathogenic E. coli due to the detection of the tsh gene mostly or solely in Avian Pathogenic E. coli (APEC). When combined, this may present a therapeutic problem or challenges for the consumption of meat products as well as a zoonotic risk to humans.