Phenotypic characterization of some foodpoisoning bacteria isolated from meat and meat products in Kaliobia, Egypt

Abstract

The present study was performed on 250 random samples of fresh meat and meat products. Beef burger, kofta, minced meat and sausage (50 for each) were collected from different shops (25gm of each sample) at Kaliobia Governorate, Egypt, to detect the prevalence of some toxigenic food-borne bacteria, beside the phenotypic characterization and detection of some virulence genes. Bacteriological examination of the collected samples resulted in an isolation of Staph. aureus isolates (41/16.4%), E. coli (25 /10.0%), B. cereus (21/8.4%) and Salmonella (3/1.2%). The antibiotic sensitivity tests for the isolated strains showed multiple antibiotic resistances (ampicillin, methicillin, oxytetracycline, amoxicillin, streptomycin, erythromycin, doxycycline and cefotaxime). Therefore, E. coli; Staph. aureus and B. cereus strains especially antibiotic resistances ones are meat-borne pathogens of public health important Antibiotic resistant Food borne pathogen Meat products

Evaluation of Bacterial Contamination From Raw and Cooked Fish, Mutton and Beef Sold by Local Vendors in Hyderabad, Pakistan

“…S.aureus showed sensitivity to norfloxacin (19mm), gentamycin (18mm) and ciprofloxacin (22mm); while the organisms was found resistant to neomycin (7mm), erythromycin (6mm), streptomycin (2mm), tetracycline (3mm) and ampicillin (5mm). Our results were in agreement with Gamal et al (2020) who stated that S.aureus was highly sensitive to norfloxacin, gentamycin, ciprofloxacin and resistant against ampicillin, methicillin, oxytetracycline, streptomycin and erythromycin. Owuna et al (2015) reported the high sensitivity against gentamycin, ciprofloxacin, erythromycin and amoxicillin.…”

“…. Our results are agreed with Gamal et al (2020) who reported that B.cereus isolates were susceptible to gentamycin, norfloxacin, and ciprofloxacin; while resistant against ampicillin, oxytetracycline, streptomycin, neomycin and erythromycin. Mousa et al (2020) described antibiotic resistant B.cereus in Kaliobia Egypt and reported 82.3% sensitivity to both gentamycin and norfloxacin, 74.5% to ciprofloxacin and resistant against ampicillin, and oxytetracycline; whereas intermediate sensitivity showed against streptomycin, erythromycin and neomycin.…”

“…However, S. enteritidis and B.cereus were recorded in 10% of each cooked beef, mutton and fish meat samples. Similar investigations done by Gamal et al (2020) who found B.cereus, E.coli, Salmonella and S.aureus in beef burger with incidence rate of 6%, 6%, 0% and 8% respectively, while that in kofta was 14%, 12%, 2% and 24% and from sausages was 12%, 10%, 2% and 16% respectively. Hassanien et al (2018) reported the B.cereus in fried Tilapia, grilled Mackerel and Sardine fishes with incidence rate of 20%, 18% and 30% respectively.…”

“…Our findings were closely related to Abd-El-Tawab et al (2015) who stated that E.coli was highly sensitive to enrofloxacin, cefotaxime, gentamycin, and norfloxacin while ciprofloxacin was moderately sensitive and resistant to neomycin, streptomycin, ampicillin and oxytetracycline. Gamal et al (2020) reported that E.coli were sensitive to norfloxacin, gentamycin, ciprofloxacin and florphenicol while resistant against oxytetracycline, amoxicillin, ampicillin, streptomycin and erythromycin.…”

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

“…In contrast to the present study, Wei et al (2006) reported a lower prevalence rate of E. coli obtained from ready to eat food products stored in the refrigerator and room temperatures showed the prevalence rates of E. coli with 3% (1/40) and 2% (1/44), respectively. Gamal et al (2020) also reported a low prevalence rate of E. coli from sausage 10.0% (5/50). All these low prevalence rate of E. coli reported by these researchers might be due to the proper hygienic status of the butcher, systematic sanitation education systems of employee, proper cleanliness of utensils and equipment and continuous monitoring of the microorganisms.…”