Identification of antibiotic‐resistant pathogens and virulence genes in <i>Escherichia coli</i> isolates from food samples in the Dhaka University campus of Bangladesh

Abstract

Abstract The presence of antibiotic‐resistant pathogens in food is a serious public health concern nowadays. This study focuses on the isolation and characterization of potentially pathogenic Escherichia coli and antimicrobial‐resistant pathogens in chicken curry and potato smash samples collected from the canteens and cafeteria of Dhaka University in Bangladesh. Isolates were identified by their cultural, morphological, and biochemical tests (motility indole urease test, Kliger's iron agar test, catalase test, oxidase test, methyl red and Voges‐Proskauer tests). The antibiotic susceptibility test was done by the disk diffusion method. The range of total bacterial count in the potato smash and chicken curry samples was from 1.4 × 10 4 to 1.6 × 10 8 CFU/g and from 2.4 × 10 3 to 2.6 × 10 6 CFU/g, respectively. Escherichia coli , Salmonella , Vibrio , Klebsiella , Citrobacter , Enterobacter , Proteus , Clostridium , Staphylococcus , Streptococcus , Micrococcus , Bacillus , and Sarcina strains were isolated in both samples. Isolates were highly resistant to ampicillin (90.90%) followed by colistin (52.27%), azithromycin (27.27%), and tetracycline 25%. Proteus species had the highest rate of multiple antibiotic resistance (MAR; 62.5%), followed by Citrobacter species (50%). The isolated E. coli strains were further analyzed through PCR assay to detect virulent genes (EPEC: eaeA 229 bp, bfpA 450 bp, ETEC elt 322 bp, EHEC hylA 534 bp, and EIEC ial 320 bp). One E. coli isolate had the eae A target gene under EPEC pathotypes. Escherichia coli , as a fecal indicator, may indicate fecal contamination or poor and unhygienic food handling. The findings recommend further investigations to identify potential mechanisms of contamination and preventive measures to improve the food safety level in the canteens and restaurants.

Topics & Concepts