Food contact surfaces may pose a threat of becoming vector for antimicrobial-resistant transmission of bacteria along the food chain. Twenty-four isolates of Escherichia coli were investigated to determine the antimicrobial resistance, production of Extended-Spectrum Beta-Lactamase Enzyme and their attachment ability on stainless-steel surface. The antimicrobial resistance and enzyme production tests were carried out according to standard disc diffusion assay, while attachment was simulated on stainless steel discs. All 24 isolates were resistant to Amoxycillin and Penicillin, while 50% and 37.5% were resistant to Ceftriaxone and Cefotaxime, respectively. Three of 24 isolates (12.5%) produced the enzyme against cefotaxime, ceftazidime and ceftriaxone. The enzyme production was further confirmed by the expansion of cefotaxime, ceftriaxone and ceftazidime inhibition zone towards amoxicillin-clavulanate disc. All 3 enzyme-producing isolates (EC-6, EC-7 and EC-12) exhibited their ability to attach to stainless-steel disc. Attachment was significantly increased (p<0.05) with prolonged incubation times with the highest attachment (6.07±0.05 log10 cfu/ml) by isolate EC-6 at 72h. The attachment ability indicates that resistant E. coli can be potentially transmitted into the food chain via contaminated food contact surfaces. Our data could be used to develop research to link the spread of antimicrobial resistance towards effective intervention strategies.
Staphylococcus aureus and Escherichia coli are pathogens that can cause foodborne illnesses due to their ability to produce toxin. These bacteria are not naturally found in seafood, but recent studies have shown the prevalence of this microorganism in shrimp and its antibiotic resistance properties. In this study, shrimp from two species; Litopenaeus vannamei and Penaeus monodon were obtained to assess the prevalence of S. aureus and E. coli and to test their antibiotics susceptibility. The result obtained by isolation indicated that 87% and 58% of shrimp samples were contaminated with S. aureus and E. coli, respectively. S. aureus and E. coli occurrence in shrimps from retail for twelve weeks fluctuated in range between 2.00 to 4.94 log10 CFU/g and 2.00 to 6.39 log10 CFU/g, respectively. The identified bacteria were subjected to antibiotic susceptibility test. The result showed that most of S. aureus and E. coli isolates were resistant to penicillin G from β-lactam antibiotic group. Multidrug-resistant organism was identified in two isolates of S. aureus and seven isolates of E. coli. This indicated the need of improving handling of shrimp by food handlers and monitoring activities for S. aureus and E. coli contamination in shrimp as a preventive measure to ensure the safety of public health.
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