Antimicrobial resistance and molecular genotyping of Escherichia coli and Staphylococcus aureus isolated from some Egyptian cheeses

Kasem, Nahed Gomaa; Al-Ashmawy, Maha; Elsherbini, Mohammed; Abdel-Khalek, A. E.

doi:10.5455/javar.2021.h509

Cited by 3 publications

(2 citation statements)

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“…For instance, 100%, 98.44%, 92.19%, 71.87%, 65.63% and 64.06% had a resistance against tetracycline, oxacillin, erythromycin, nalidixic acid, sulphamethoxazol, and ampicillin, respectively. These results are in agreement with Kasem et al [ 42 ], who recoded multidrug resistance of E. coli isolates recovered from Egyptian dairy products to nalidixic acid (94.1%) and sulphamethoxazol (47.1%). El Bagoury et al [ 43 ] reported that 100% of E. coli strains isolated from cheese had a resistance to erythromycin.…”

Section: Discussionsupporting

confidence: 93%

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Occurrence and D-Tryptophan Application for Controlling the Growth of Multidrug-Resistant Non-O157 Shiga Toxin-Producing Escherichia coli in Dairy Products

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Sadoma

Aal

et al. 2022

Animals

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The objectives of the current study were first to determine the prevalence of non O157:H7E. coli, especially Shiga toxin-producing Escherichia coli (STEC) in retailed milk and dairy products in Egypt. Second, the antimicrobial resistance profiling and virulence genes of the isolated E. coli strains were screened. Third, evaluation of the inhibitory effects of D-tryptophan against E. coli O26:H11 was further performed. The results revealed that 20% (30/150) of the samples were STEC positive, with 64 isolates harboring some virulent genes, such as Stx1, Stx2, eaeA, and hylA. Serological identification revealed four different pathotypes belonging to EPEC, ETEC, EHEC, and EIEC. Antimicrobial susceptibility testing revealed that 100%, 98.44%, 92.19%, 71.87%, 65.63% and 64.06% of the isolates had a resistance against tetracycline, oxacillin, erythromycin, nalidixic acid, sulphamethoxazol, and ampicillin, respectively. D-tryptophan addition (40 mM) to E. coli O26:H11-inoculated soft cheese and ice cream revealed a significant reduction (p < 0.05) in bacterial growth, especially when accompanied with other food stressors. D-Tryptophan is considered as an effective food preservative and as a promising alternative candidate in the dairy industry.

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Section: Discussionsupporting

confidence: 93%

“…Furthermore, Gundogan and Avci [ 45 ] reported that in Turkey, most E. coli isolates recovered from dairy products had a resistance to ampicillin (90.5%) and penicillin (82.1%). These differences among MDR E. coli might be associated with dissimilarities in the antimicrobials used at the regional level [ 42 ].…”

Section: Discussionmentioning

confidence: 99%