Detection of Shiga Toxin-Producing Escherichia coli (STEC) from Smoked Pork sold in Local Markets of Aizawl, Mizoram (India)

Comparative Study on the Prevalence of Escherichia coli and it’s Antibiogram in Saum from Three Different Storage Places in Household at Mizoram

“…The present finding was in agreement with the finding of Zhang et al (2015) who reported 6.90% (10/145) of E. coli from fresh raw pork meat. In contrast to the present study, a higher prevalence rate of E. coli 15% (30/200) was reported by Lallawmkimi et al (2021) from 200 samples of smoked pork sold in local markets of Aizawl, Mizoram, India and the same rate of E. coli prevalence was reported by Azuamah et al (2018) with 15.60% (93/596) from red meat. A slightly higher prevalence of E. coli with 23.33% (28/120) was reported by Ralte (2020) from fermented pork product (Saum) procured from different parts of Mizoram, India.…”

“…The absence of the virulence genes in the present study might be due to the reason that the Saum sample used in the present study was collected from a single source prepared by an expert person with strict hygienic practices but Ralte (2020) collected the Saum sample from different places involving 120 sources (household and market sample) which might resulted to higher chances of evidence for the occurrence of the virulence gene of E. coli as the est gene of E. coli itself is a heat stable organism too. Another researcher Lallawmkimi et al (2021) reported a total of 14 virulence genes of E. coli detected with different virulence genes STEC, EPEC and EHEC of E. coli with 10 (40%), 1 (4%) and 3 (12%) respectively from smoked pork in Aizawl, Mizoram, India. Some of the researchers like Bardasi et al (2015) reported 19% (41/213) positive of stx genes in fresh pork sausages and 2.8% (19/675) positive of stx genes in fresh pork sausages in Italy was reported by Ercoli et al (2016).…”