Escherichia coli CONTAMINATION AND ITS RESISTANCE TO ANTIBIOTICS IN SE’I MEAT

Amalo, Gabryella Fransina; Purnawarman, Trioso; Pisestyani, Herwin

doi:10.21157/j.ked.hewan.v15i1.18204

Cited by 4 publications

(4 citation statements)

References 13 publications

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“…MDR properties were found in 76 percent of E. coli isolates, with 31.1 percent resistant to 4 antibiotic classes and 2.9 percent resistant to 7 antibiotic classes. According to [30], E.coli isolated from Se'i meat in Kupang showed resistance to two or more classes of antibiotics, with 11 different resistance patterns, with the highest MDR pattern observed against nine classes of antibiotics.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Resistance of Escherichia Coli Isolated from Cecum and Carcasses Samples of Broiler Chickens

Noor¹,

Suhaemi²,

Sumirah³

et al. 2023

Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022)

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Poultry production is an important part of the agricultural industry in many countries, including Indonesia. Antimicrobial agents are widely used in the poultry industry to reduce the significant losses caused by Escherichia coli infections and welfare of animals. However, utilizing antibiotics in food production in excess and/or inappropriately animal infections have also evolved antibiotic resistance. This study aims to determine the resistance patterns of Escherichia coli in broiler chickens to antimicrobial agents. In this study, 50 E. coli strains isolated from the cecum and carcass samples of broiler chickens from markets in Bogor West Java, Indonesia were tested for antimicrobials of both veterinary and human significance (sulfamethoxazole, meropenem, ciprofloxacin, colistin sulphate, and chloramphenicol). The antimicrobial susceptibility of isolated E. coli was determined using the standard disc diffusion procedure and the Clinical and Laboratory Standards Institute (CLSI) Performance Standards. The results showed that 66% of E. coli isolates were resistant to colistin sulphate, 52% were resistant to Sulfamethoxazole, 30% were resistant to meropenem, and 15% were resistant to ciprofloxacin, and 8% were resistant to chloramphenicol. The presence of multiple drug-resistant E. coli strains in broiler chickens is highlighted in this study. It showed that there was multiple resistance of E. coli to four types of antibiotics (4%), three types of antibiotics (20%), and two types of antibiotics (18%). In this study, Escherichia coli has developed resistance to colistin sulphate and chloramphenicol, both of which have been banned from use in livestock. This may be due to the spreading of contamination of resistant bacteria from the environment. The data revealed the relative risks associated with the use of antimicrobials in the poultry industry, therefore antibiotic usage in poultry farms should be restricted.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial Resistance of Escherichia Coli Isolated from Cecum and Carcasses Samples of Broiler Chickens

Noor¹,

Suhaemi²,

Sumirah³

et al. 2023

Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022)

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“…The occurrence of antibiotic-resistant E. coli in pigs poses a significant risk, as it can lead to the contamination of pork [ 66 ] and processed meat products [ 71 ], as well as aquatic [ 27 ] and terrestrial environments [ 72 ] through improper handling of waste generated. Based on the field survey, most pig farms in Banten province were close to community settlements, and the generated waste was not handled properly.…”

Section: Discussionmentioning

confidence: 99%

Detection of tetracycline resistance genes and their diversity in Escherichia coli isolated from pig farm waste in Banten province, Indonesia

Pazra,

Latif,

Basri

et al. 2023

Vet World

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Background and Aim: Livestock waste in the form of feces and liquid represents an important reservoir of antibiotic resistance genes (ARGs). Because many ARGs can be horizontally transferred to other pathogens, livestock waste plays an essential role in the emergence and transmission of various ARGs in the environment. Therefore, this study aimed to detect and assess the diversity of tet genes in Escherichia coli isolated from pig farm waste in Banten province, Indonesia. Materials and Methods: : Solid waste (feces) and wastewater were collected from 44 pig farms in Banten province. The isolation and identification of E. coli referred to the Global Tricycle Surveillance extended-spectrum beta-lactamase E. coli World Health Organization (2021) guidelines. tet genes were detected using quantitative real-time polymerase chain reaction after dividing pig farms in the province into four clusters based on their adjacent areas and characteristics. Results: tetA, tetB, tetC, tetM, tetO, and tetX were detected in solid waste and wastewater from pig farms, whereas tetE was not detected in either sample type. tetX (100%) and tetO (75%) were the most dominant genes in solid waste, whereas wastewater samples were dominated by tetA, tetM, tetO, and tetX (prevalence of 50% each). Furthermore, eight tet gene patterns were found in pig farm waste (prevalence of 12.5% each). Conclusion: The results showed a high prevalence of tetO and tetX in solid waste and wastewater from pig farms in Banten province. This significant prevalence and diversity indicated the transmission of tet genes from pigs to the environment, posing a serious threat to public health. Keywords: Escherichia coli, pig farms, tet genes, tetracycline resistance, waste.

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“…The previous research reported that pork is a source of E. coli that produces the Shiga toxin [78]. Another study reported that the total E. coli in traditional smoked meat (beef Se'i and pork Se'i) exceeded the maximum limit required [79].…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

2023

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Background and Aim: Sui Wu’u is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container (tuku) for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of Sui Wu’u. Materials and Methods: Sui Wu’u products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of Sui Wu’u were evaluated after being stored for 6 months in a bamboo container (tuku). Results: The results indicated that these Sui Wu’u were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in Sui Wu’u. The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in Sui Wu’u, followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of Sui Wu’u showed no detectable microorganisms (<10 CFU/g) for Salmonella, total E. coli and total Staphylococcus, and average values of 4.4 × 105 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) Sui Wu’u for all sensory attributes. Conclusion: The physicochemical, microbiological, and sensory characteristics of Sui Wu’u after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of Sui Wu’u’s shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging (tuku), and storage temperature. The high-fat content in Sui Wu’u can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of Sui Wu’u for consumption. Keywords: Bajawa, meat preservation, sensory characteristics, Sui Wu’u.

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Escherichia coli CONTAMINATION AND ITS RESISTANCE TO ANTIBIOTICS IN SE’I MEAT

Cited by 4 publications

References 13 publications

Antimicrobial Resistance of Escherichia Coli Isolated from Cecum and Carcasses Samples of Broiler Chickens

Antimicrobial Resistance of Escherichia Coli Isolated from Cecum and Carcasses Samples of Broiler Chickens

Detection of tetracycline resistance genes and their diversity in Escherichia coli isolated from pig farm waste in Banten province, Indonesia

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

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